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Tiki Central Forums » » Tiki Drinks and Food » » Had My First (real) Painkiller The Other Night, And Wow!
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Had My First (real) Painkiller The Other Night, And Wow!
kid_dynamo
Tiki Centralite

Joined: Oct 13, 2011
Posts: 42
Posted: 2011-10-23 12:56 pm   Permalink

I've mixed up a painkiller before with (don't laugh) Myer's and Bacardi (I said don't laugh!) and I was less than impressed. Having grown wiser in the way of tiki since then, I picked up a bottle of Pusser's at the local TotalWine and whipped up another.

Wow. I couldn't believe how good it was! Sadly I didn't have any fresh nutmeg or cinnamon so it didn't get a dusting.

What's everybody else's opinion on this drink? Any other good rums (or combinations thereof) other than Pusser's in it?

How about nutmeg and cinnamon? Is it worth the effort to go find some or is it more of a garnish?


 
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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1517
From: Tampa Bay
Posted: 2011-10-23 1:02 pm   Permalink

cinnamon and nutmeg are essential to this drink. esp. fresh nutmeg, easily found in the spanish spices aisle at the grocery store.

I love Pusser's in this drink, but at the same time, i've found that it works pretty well with gold rum, with whiskey, and even with brandy. 4 oz pineapple juice and 1 oz OJ (i've used alternate juices for the OJ) and 1 oz coco creme overwhelm most boozes...


 
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Chuck Tatum is Tiki
Tiki Socialite

Joined: May 12, 2011
Posts: 1674
From: Southern Cailifornia
Posted: 2011-10-23 11:14 pm   Permalink

Kraken Spiced rum is really good in a Painkiller.
I call it a "Kraken Killer" have served it at many of my soirée.

Make it just like the the "Bums" recipe but use 2 oz. Kraken Rum & 1 oz. of Cruzan Coconut Rum
be sure to dust with nutmeg!!!


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8753
From: The Anvil of the Sun
Posted: 2011-10-24 8:44 pm   Permalink

I think the nutmeg makes this drink. You don't taste it so much as smell it with every sip. Is there supposed to be cinnamon in a Painkiller? Maybe I've using the wrong recipe?
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kid_dynamo
Tiki Centralite

Joined: Oct 13, 2011
Posts: 42
Posted: 2011-10-25 3:59 pm   Permalink

@thePorpoise
You're right, it is. I won't make it without a dusting again.

@Chuck Tatum is Tiki
Tried it last night. Excellent!


@MadDogMike
I was citing Jeff Berry's recipe.


 
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wupput
Tiki Socialite

Joined: May 03, 2005
Posts: 113
Posted: 2015-03-05 4:29 pm   Permalink

How much Pussers should there be in a painkiller? I have been scouring the interwebs and see everything from 2 oz, to 2.5 oz, to 4 oz. All the other ingredients are the same in every version: 4 oz pineapple juice, 1 oz orange juice, 1 oz coconut creme, nutmeg.

I've never made one of these before though years ago remember drinking them in every beach shack bar on Tortola and Virgin Gorda.... always $5, always delicious.

Not my photo but it looked like this:



 
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lunavideogames
Grand Member (5 years)  

Joined: May 09, 2012
Posts: 1853
From: San Diego
Posted: 2015-03-05 4:52 pm   Permalink

I was at the Pusser's bars/stores last summer in the BVIs. Their recipe is 2 - 3 or 4 oz of Pusser's. Seems like it would be a different drink every time to me though. Pusser's has the trademark or copywrite on the recipe, so what they say is the official recipe. 2 I think is just fine though. I like to sub out Pusser's for Smith & Cross for an extra kick.

 
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wupput
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Joined: May 03, 2005
Posts: 113
Posted: 2015-03-05 5:12 pm   Permalink

Thanks! Ok, if its a range 2-4 I'll probably go with 3 since we like them a little strong. I wish I had some Smith and Cross but that bottle of Pussers has been sitting on my shelf unused for a while....

 
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kkocka
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Joined: Jul 23, 2013
Posts: 756
Posted: 2015-03-05 5:36 pm   Permalink

I go by the Bum's recipe at 2.5 oz of rum. I think more than that is maybe a bit overkill (RumDood lists 4 oz), but if you use a potent rum like Smith & Cross it'll go a long way without the extra drink volume, as opposed to a dark rum like Coruba (as I initially made mine with).
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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1517
From: Tampa Bay
Posted: 2015-03-05 6:05 pm   Permalink

wuttup, wupput. i think the pusser's website recommends btw 2-4 oz of rum, whatever floats yer fancy...

 
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lunavideogames
Grand Member (5 years)  

Joined: May 09, 2012
Posts: 1853
From: San Diego
Posted: 2015-03-05 9:50 pm   Permalink







 
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wupput
Tiki Socialite

Joined: May 03, 2005
Posts: 113
Posted: 2015-03-05 10:04 pm   Permalink

Thanks everybody. Well, we went with the #3 (love that sign by the way!). But there were...issues. I've made drinks with a lot more ingredients but this one was challenging.

The main problem was the Coco Lopez. I opened up the can, purchased a couple of weeks ago from Hi Time Wine, and the stuff at the top was pretty solid so I scooped an ounce of it into the blender with the other ingredients. The Grog Log said to not blend with ice, but everything I read before said TO blend with ice and the painkillers I had in BVI seemed like they were definitely blended with ice, so I went that route.

The blender didn't seem to be able to blend it properly. The flavor was good but I noticed a lot of coconut cream solids stuck to the bottom of my blender, and a little in my glass. Then when I was transferring the Lopez out of the can into another container for refrigeration I realized it was totally separated. There was a solid layer on top, then a large liquid layer, then another solid layer at the bottom.

Should I have mixed it all up first? Should I warm it first? Should I have blended without ice as the Grog Log instructs? Just wondering where I went wrong. The drink tasted good but the consistency just didn't seem right.





 
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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1517
From: Tampa Bay
Posted: 2015-03-05 10:32 pm   Permalink

i dont blend it, i make it on the rocks.

also, i always stir up the coco lopez contents in the can upon opening...


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2015-03-05 10:42 pm   Permalink

I use Monin Coconut Syrup instead of the Coco Lopez, I don't care for the chalky taste or
the sentiment/pulp it leaves in drinks.

And I use a cocktail shaker to mix the drink, perfect cocktail everytime.


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2444
From: La Mirada Atoll
Posted: 2015-03-05 10:53 pm   Permalink

To me, the #2 has good balance. I’ve tried the #3 and I didn’t care for it.
I set the unopened can of Coco Lopez under hot running water fo bout 25 seconds. I shake the can vigorously and open and pour into a clean Tang Pitcher. An occasional shake during the course of the evening keeps it mixed pretty well. I’ve kept the unused cream for 2-3 weeks in my very cold bar fridge (tightly capped).
I make my Pusser’ s P K’s in a shaker and pour em into an ice filled dbl old fashioned. Garnish wid a wedge of orange and freshly grated nutmeg is a must! Painkillers are easy to make in large batches if you’re expecting company. Seems everybody likes em.
Cheers

[ This Message was edited by: nui 'umi 'umi 2015-03-05 23:02 ]


 
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