Description
The Pain Killer Cocktail is your instant ticket to the tropics! This smooth, fruity favorite blends dark rum, Malibu coconut rum, pineapple juice, orange juice, and cream of coconut into a creamy, citrus-kissed drink served over crushed ice. Topped with fresh nutmeg and garnished with fruit, it’s a vacation in a glass—no blender needed. Shake one up and sip your way to island vibes!
Ingredients
Serves 1
2 oz dark rum
1 oz Malibu coconut rum
2 oz pineapple juice
1 oz orange juice
1 oz cream of coconut (Coco Lopez preferred)
Crushed ice, for serving
Garnish: Pineapple wedge or orange slice
Optional: Freshly grated nutmeg, for topping
Instructions
Shake the cocktail
In a cocktail shaker filled with ice, combine the dark rum, Malibu coconut rum, pineapple juice, orange juice, and cream of coconut. Shake vigorously for 10–15 seconds until cold and slightly frothy.Strain and serve
Fill a tiki, hurricane, or rocks glass with crushed ice. Strain the shaken cocktail over the ice.
Garnish and enjoy
Garnish with a pineapple wedge or orange slice. For that classic island finish, grate a pinch of fresh nutmeg on top (optional but recommended!).
Notes
Want it less sweet? Use just ¾ oz of cream of coconut or skip the Malibu for a more balanced flavor.
No Malibu on hand? Sub in more dark rum and add a dash of coconut extract.
Batch it for a party: Multiply the ingredients and mix everything (except ice) in a pitcher. Shake each serving individually for best flavor.
Crushed ice is key—it chills quickly and gives the drink that signature tiki texture.
Don’t skip the nutmeg if you can help it! It adds a beautiful warm spice that elevates every sip.