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An Upgraded to the Painkiller Cocktail Recipe

by | Feb 17, 2021

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

Upgraded Painkiller

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Recipe by Carl Busch Course: BeverageCuisine: AmericanDifficulty: Medium


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The Painkiller cocktail is an easy rum, tiki-style cocktail to enjoy anytime. Today, we give it an upgrade to make it boozier and a little less citrus forward.



  • Coconut Fat Wash Gold Rum
  • 6 ounces 6 Gold Rum

  • 2 ounces 2 Melted Virgin, Unrefined Coconut Oil

  • Upgraded Painkiller
  • 3 ounces 3 Fresh Orange Juice

  • 1 ounce 1 Coconut Pineapple Puree

  • 1.5 ounces 1.5 Fat Washed Gold Rum

  • .5 ounce .5 Planation Pineapple Rum


  • Coconut Fat Wash Gold Rum
  • Place all ingredients into a mason jar and seal it
  • Shake vigorously
  • Place in freezer for 12 hours
  • Poke holes in the solid fat
  • Use a coffee filter and strain into a new container
  • Seal and store till ready to use
  • Upgraded Painkiller
  • Combine all ingredients into a tin
  • Add a few pebbles of ice
  • Whip shake until ice is melted
  • Pour over pebble ice in double rocks glass
  • 6 dashes of pineapple bitters
  • Garnish with an orange twist

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.

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