An Upgrade to the Painkiller Cocktail Recipe

Published ~ February 17th, 2021 | Updated ~ March 28th, 2021
Author ~ Carl Busch
Tags ~ Rum |

It is COLD here in Iowa. The negative temperatures and added wind chills have me wishing for warmer weather, a beach, and a nice cocktail. Since I can only have one of those things right now, I figured I could at least embrace the tropical spirit with a Painkiller.

I haven't had great luck when I've ordered Painkillers in the past. I love all of the flavors individually and have always hoped the drink would be good. Still, I was disappointed time and time again.

But, I've had a lot of free time in the past year, so I decided to try to make my own. And WOW! What a drink

Painkiller Recipe


  • 3 oz fresh orange juice
  • 1 oz coconut pineapple puree
  • 1.5 oz fat washed Bacardi Gold Rum with coconut oil
  • .5 oz planation pineapple rum


  1. Combine all ingredients into a tin
  2. Add a few pebbles of ice
  3. Whip shake until ice is melted
  4. Pour over pebble ice in double rocks glass
  5. 6 dashes of pineapple bitters
  6. Garnish with an orange twist

Receive for More Great Recipes

By subscribing you are agreeing to receive content from Alchemix. We respect your privacy and we won't send spam or crowd your inbox. Your information will be kept on our secure servers

The Painkiller I made was delicious! So, why were all of the ones I had tried before SO BAD?

I decided that it was probably a bad combination of store-bought juices and poor rum choice that made them so...mediocre.

So I figured I'd play around with the recipe and make a simple, upgraded version. My goal wasn't to make the original cocktail better. Because it's pretty awesome as is when you use fresh ingredients and a good rum. I just wanted to experiment with some of the elements and make a unique version of the drink.

My first choice was to reduce the amount of orange juice. I wanted this upgrade to be a little less citrusy and a little boozier. So I started with 3 ounces of OJ.

Then I set my sights on improving the pineapple component by using fresh pineapple. I cored the fruit and put it in our ninja blender with all of the expressed juice and 2 oz of homemade coconut cream.

After blending it all together, I had a great coconut and pineapple puree to add texture, flavor, and a little sweetness. I think this combination made my Painkiller less syrupy and added a lovely freshness to the cocktail.

Since I had reduced the amount of coconut by adding it to the pineapple puree, I needed to find a way to incorporate a little more into the drink.

What better way to add coconut than fat washing your spirit? I used a virgin, unrefined coconut oil to fat wash Bacardi Gold rum. In 6 ounces of the rum, I added 2 ounces of melted coconut oil and let that sit in the freezer for 12 hours. When I pulled it out, I used a coffee filter to strain out all of the hardened coconut oil and was left with a delightfully subtle coconut rum.

I also decided to use Plantation Pineapple rum and charred pineapple bitters to make the pineapple pop a little more.

This is an excellent alternative to the original Painkiller recipe.

More Craft Cocktail Recipes

Cold Brew Espresso Martini

Our cold brew espresso martini uses Mr Black, a cold brew coffee infused liquor. We use demerara syrup and vanilla vodka to give it a little sweetness.

Long Island Iced Tea

The long island iced tea has a love hate relationship with bartenders. We use a mouse made sour mix to balance and smooth this cocktail.