As McGee observed, “It tastes like a Painkiller you would get at a cocktail bar.” Johnson’s was also the only drink served on Kold-Draft ice cubes rather than with pebble ice, making it read more like a traditional cocktail than a colada. The judges thought the nutmeg was particularly well integrated thanks to Johnson’s decision to shake the drink with grated nutmeg, rather than simply dusting it atop the finished drink. The judges quickly picked up an additional source of acid, in this case lemon juice, and likewise found the rum to shine through thanks to four different expressions, led by Coruba Jamaican rum alongside Plantation O.F.T.D., El Dorado 12-year and a teaspoon of Rum Fire. Second place went to Jelani Johnson, assistant distiller at Great Jones Distilling Co. Frizell noted that the drink’s spirit-forward construction might be “too much of a good thing,” but praised the drink for its refreshing qualities and long finish. It was among the most rum-forward of the bunch, and the judges unanimously enjoyed the unorthodox garnish of a lavish mint plume alongside the requisite freshly grated nutmeg. His interpretation of the Painkiller leans on a blend of Smith & Cross Jamaican rum, El Dorado 15-year Guyanese rum and Lemon Hart 151 Demerara rum for the base, with only an ounce and a half of pineapple juice (compared to four ounces in the original spec) alongside an ounce of Coco Lopez and three-quarters of an ounce of orange juice. Taking top honors was Matthew Belanger, of Death & Co. Though some pulled the formula too far into Serious Cocktail territory, with unorthodox additions such as Pedro Ximénez sherry and cold-brew concentrate, those that succeeded managed to honor the uncomplicated nature of the original, calling for thoughtful changes that made the vacation drink feel worthy of a spot on any contemporary cocktail menu. “It just starts off with a terrible recipe.”īut judging by a recent tasting of 10 recipes submitted by bartenders across the country, the Painkiller is not a lost cause.

“There’s no acidity,” notes rum expert Paul McGee, of the often cloying combination of ingredients. A combination of rum, pineapple and orange juices (both typically from a can) and coconut cream, it puts refreshment above complexity, inviting bartenders to try their hand at balance in a cocktail that never had it in the first place. The Soggy Dollar Bar, however, is not just there to accommodate guests who want to enjoy a Painkiller after a relaxing day in the water there’s also food.Originally created in the early 1970s at the British Virgin Islands’ Soggy Dollar bar-reachable only by sea-the Painkiller is a textbook boat drink. They did so on the island of Jost Van Dyke, an island with a population smaller than 400 people. Where did the Painkiller originate?Īs the name suggests, the Soggy Dollar Bar earned its keep from patrons who would swim to the bar and pay with soggy bills. Then, you can find your in-home bartender and pay with a soggy dollar bill, as the namesake bar suggests. Don’t worry: The convenience of concocting these cocktails from home means you have the option of either staying dry or getting in the spirit of Soggy Dollar Beach by getting wet. It’s a bright drink with vibrant fruit flavors and colors that’s meant to be celebrated and consumed on a hot, sunny day. Our Painkiller recipe comes straight from the Soggy Dollar Bar on the island of Jost Van Dyke so you can make your own, true-as-it-gets Painkiller to relax in a hammock on your front porch or perhaps sunbathing poolside. Can’t make it to the famed Soggy Dollar Bar in the British Virgin Islands to enjoy a true Painkiller drink? Don’t worry we’ve got you covered.

Painkiller cocktail