• Orange Juice
  30 ml (1 oz)

  Freshly squeezed makes a difference
• Pineapple Juice
  120 ml (4 oz)

  Fresh is best, but quality bottled juice is fine
• Dark or Navy Rum
  60 ml (2 oz)

  Pusser's rum is traditional, but any good dark rum works
• Cream of Coconut
  30 ml (1 oz)

  Coco López is the gold standard

• Cocktail shaker
• Jigger
• Strainer
• Highball or Hurricane glass
• Grater (for nutmeg)

1. 1

   Get your ingredients together and fill your shaker with ice.

2. 2

   Pour in the rum, both juices, and cream of coconut.

3. 3

   Shake like you mean it—about 20 seconds until the shaker feels ice-cold in your hands.

4. 4

   Strain over fresh ice in a tall glass. Crushed ice makes it feel more authentic, but cubes work fine.

5. 5

   Grate fresh nutmeg on top—don't skip this step. It's not decoration; it's flavor.

6. 6

   Add a pineapple wedge if you're feeling fancy, then drink while cold.

• It's got the soul of a Piña Colada but with actual backbone from the dark rum
• The orange juice adds a citrus brightness that cuts through the coconut richness
• One glass transports you to a beach chair, even if you're stuck in your kitchen
• It's forgiving—hard to mess up, easy to customize
• The nutmeg garnish isn't just pretty; it adds a warm spice that ties everything together

Back in the '70s, Daphne Henderson ran the Soggy Dollar Bar on Jost Van Dyke—literally soggy because there was no dock. Customers had to swim ashore with wet bills in hand. Her secret recipe became legend until Charles Tobias of Pusser's Rum reverse-engineered it and eventually trademarked the whole thing. Now, technically, a true Painkiller must use Pusser's rum, though plenty of bartenders bend that rule when they think nobody's watching.