Friday, July 25, 2014

Painkiller Cocktail

Glowing white sands...a turquoise ocean. Waves are lapping playfully at the shore, while a slight breeze ruffles at the brightly colored beach umbrellas. The smell of sunblock, coconut, and rum, mingle together as we relax, frozen drinks in hand, shaded under a cabana from the hot sun...

Bang! Crash! "Mooooom! The baby fell into the potty!". An alert from my ever-perceptive 4 year old snaps me back from the happy memory of my Caribbean honeymoon to the scene that is unfolding before me: a toddler up to his ankles in the toilet, laughing gleefully!

Things have changed, but my memories of sun, sand, and surf, still burn brightly. One of our favorite ways to spend the day in the Caribbean was just lying down under an umbrella, with about half a dozen frozen "Painkiller" cocktails by our side. I had never thought to make them at home until a recent evening spent at a friend's BBQ, where this fantastic drink was the cocktail of choice.

A combination of rum, coconut milk, orange, and pineapple juices are served on the rocks, and sprinkled with freshly grated nutmeg. This is the definition of a tropical summer drink. Spicy & not overly sweet, I think they are a delicious and perfect addition to any get-together!

P.S. 'Straight to the Hips, Baby' is now on Twitter! Find me @STTHbaby for news, post updates, and recipe tidbits!

"Painkiller" Cocktail
adapted from the original found at
makes 1 large drink

2 ounces of dark rum (you don't need to break out the Gosling's Family Reserve - just use something that mixes well)
2 ounces orange juice, freshly squeezed or the "not from concentrate" store bought
2 ounces unsweetened coconut milk (I prefer using 'So Delicious' brand to the canned version)
4 ounces pineapple juice, not canned, but bottled, to avoid a "tinny" taste
freshly grated nutmeg

In a shaker (or trusty jam jar), combine the rum, juices, and coconut milk. Shake vigorously and pour over ice in your chosen glass. 

Garnish with grated nutmeg and enjoy!

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