The Painkiller Drink Recipe

Painkiller recipe

Shake or stir ingredients, and pour over ice in a tall glass. Sprinkle nutmeg on top, and serve.  Happiness will follow.

This is probably my favorite tropical concoction of all time because it has an fantastic memory attached to it.  I spent a week on St. John in the US Virgin Islands a couple year ago for my buddy’s wedding.  We took a catamaran day cruise to snorkel and enjoy the water.  The amazing staff on the boat included Captn. Ron, Chutney and Lonnie who served us these drinks that we graciously enjoyed all day.  I do mean all day…I probably had 15 and was ready to tackle the world!  It was a day that will be with me forever and that drink is strongly associated with it, cheers.

Soggy Dollar Pain Killer Recipe:

  • 2 oz dark rum (I prefer Cruzan)
  • 1 oz cream of coconut
  • 4 oz pineapple juice
  • 1 oz orange juice

Mixing Instructions: Add all the ingredients to mixing glass. Shake well. Pour into glass with ice. Grate fresh nutmeg over the top. Raise glass and toast.

painkiller recipe

I'll take a few! Cheers!

A little history

The spirit that most people associate with warm weather is rum. Anyone who has taken a vacation in the Caribbean will instantly flash back to sitting around the pool/beach/boat sipping on a rum libation.

A popular rum cocktail is the Painkiller which is one of those branded cocktails that wasn’t created by the rum company originally, but by Daphne Henderson who operated the Soggy Dollar Bar in the British Virgin Islands (Thanks guys!). The original cocktail recipe is still “secret” but was reverse engineered to what we taste today, by Charles Tobias, Pussers modern founder.

Thanks for the facts

Cheers to the Painkiller!


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  1. Steven DeanLauria says:

    The Painkiller as made at the Soggy Dollar Bar (by George and Marie Myrick who bought the bar in 1970 and created the tropical drink in 1971) calls for Pusser’s rum…and you never stir drinks made with juices and/or dairy products. You shake.

  2. Most of the bars around BVI, as seen above, already have the juice ingredients premixed in a gallon jug. You have to shake it, well, because the cream de coconut wants to firm up when it’s chilled. Of course, they’re tearing through gallons of it every hour.

    The killer, though, is the freshly ground nutmeg. Once you use it; you’ll never go back.


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