paloma_cocktail

How to Make a Paloma

How to Cocktail: The Paloma

San Francisco bartender Jacques Bezuidenhout shows you how to mix up a traditional Paloma. This refreshing tequila cocktail is simple to make and a favorite in Mexico.

• 2 oz Partida Blanco Tequila
• 1 pinch Salt
• Half a lime
• Grapefruit Soda, such as Jarritos or Squirt

Fill a highball glass with ice and add the tequila and salt. Squeeze the lime half into the glass and drop into the drink. Fill with grapefruit soda.

Paloma

Photo by Danny Kim

Social Sharing

Add to collection

Add to menu

Ingredients

1. • kosher salt
   • 1/4 cup fresh grapefruit juice
   • 1 tablespoon fresh lime juice
   • 1 teaspoon sugar
   • 1/4 cup mezcal or tequila
   • 1/4 cup club soda

Preparation

1. 1. Pour some kosher salt on a plate. Rub half of rim of a highball glass with a grapefruit wedge; dip rim of glass in salt. Combine 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in glass; stir until sugar is dissolved. Stir in 1/4 cup mezcal or tequila, add ice, and top off with 1/4 cup club soda. Garnish with grapefruit wedge.

Related Video

Exclusive Offers

Nutritional Info

• Calories 172
• Carbohydrates 11 g(4%)
• Fat 0 g(0%)
• Protein 0 g(1%)
• Saturated Fat 0 g(0%)
• Sodium 457 mg(19%)
• Polyunsaturated Fat 0 g
• Fiber 0 g(0%)
• Monounsaturated Fat 0 g

Menus & Tags

This Recipe is Featured In:

Leave a Review

• 

I love this drink. Totally refreshing. Used an aged Hornitos Tequila and replaced the sugar with Agave.

I made it with jarritos grapefruit soda (latin food stores) and red grapefruit slices and fresh lime juice. Fan-fricken-tastic doesn't cover it. Lovely summer patio cocktail for all. Not sweet just delicious

Totally different from the Magazine. Kosher Salt (for rim) 2 oz. Tequila reposado 1/2 oz Lime Juice Grapefruit Soda Grapefruit Slice

This recipe is completely different from the one in the magazine! What's up with that?

I had some grapefruit lying around and decided to give these a try, I am so glad that I did. I added 1T of St. Germaine per other reviews since had some lying around that I wanted to use up. I also omitted the club soda, instead I used a splash of sparkling water to add some bubbles. I also used Agave Syrup to taste instead of sugar. This recipe was pretty tasty. I have made it several times. It does pack quite a punch, so be careful. I also thought that a little bit of heat would be nice so I have added a dash of cayenne pepper. This recipe is a keeper for sure! I would rate it 3.5 because I don¿t know if I would go out of my way to buy grapefruit for this drink but if I have them around it will certainly be on my mind.

Delicious. The grapefruit was too tart for some so I added 1/4oz St. Germaine.

Paloma Italiana. Just excellent .

Made this with Simply Grapefruit juice, fresh squeezed lime, Cuervo silver, and demerara simple syrup in place of the sugar. It seemed a little lacking something (probably due to not using fresh squeezed grapefruit juice). I added about 2 t. of Cointreau per serving and that dressed it up notably.

One word: YUM. I used silver tequila, which was perfect in my opinion.

This is a great version of the Paloma. I personally like a tablespoon to two of simple syrup over using sugar. I also like versions with equal parts of triple sec to the tequila. Great drink!

Not surprisingly, this cocktail was fantastic when made with vodka and sugar on the rim.

Loved this! Have made it twice: once w/fresh grapefruit juice and once with the best we could purchase. The latter was good, but definitely sooo much better when we used the fresh.

So delicious! How has it taken me so long to find this drink?

Epicurious Links

Connect with Epicurious

Helpful Links

Food Innovation Group

Condé Nast

Condé Nast Websites

Condé Nast Services

Legal Notice

© 2017 Condé Nast. All rights reserved

Use of this site constitutes acceptance of our User Agreement (effective 1/2/2014) and Privacy Policy (effective 1/2/2014)

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Paloma

One of Mexico's most popular cocktails, the Paloma is a perfectly refreshing combination of sweet and tart with grapefruit, lime, and a pinch of salt.

One of Mexico's most popular cocktails, the Paloma is a perfectly refreshing combination of sweet and tart with grapefruit, lime, and a pinch of salt.

Ingredients

Instructions

Recipes

At Saveur, we recommend all kinds of products we think you'll love. In some cases, we receive a commission for purchases made through this site, but if a product link shows up in an editorial article, it's there for one reason: We love it. End of story.

Copyright © 2017 SAVEUR. A Bonnier Corporation Company. All rights reserved. Reproduction in whole or in part without permission is prohibited.

Paloma: The Tequila Drink Everyone Needs to Try

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 serving

For a refreshing, thirst quenching tequila cocktail, the Paloma is definitely at the top of the list and it's a favorite in Mexico. This is a light, fruity drink with a great fizz and one of the smoothest tequila drinks you can mix up.

When you're ready to give your favorite Margarita a break, go ahead and try a Paloma. It's a true classic in the tequila world and countless drinkers agree that it's one of the best.

What You'll Need

• 2 ounces blanco or reposado tequila
• 1/2 ounce lime juice
• 7 ounces ​grapefruit soda (or enough to top off glass)
• Optional: salt for rimming

How to Make It

1. If desired, rim a collins glass with salt.
2. Fill the glass with ice and add the tequila and lime juice.
3. Top it off with grapefruit soda.

Choose Your Grapefruit Soda

Two elements are essential in any Paloma recipe: tequila and grapefruit. Traditionally, grapefruit soda is used and Jarritos is the most popular brand available (their grapefruit is labeled as Toronja). It's not too hard to find this Mexican soda, especially if you look at markets that sell international food or shop online.

Tip: When you find Jarritos, pick up a bottle of their tamarind soda as well. It's another fantastic soda that pairs well with tequila and can certainly be enjoyed on its own.

If you cannot find Jarritos, Squirt is the other grapefruit soda of choice and it is everywhere. To take your Paloma to a whole new level, check out the grapefruit sodas from boutique brands like Q Drinks.

Let's Not Forget the Tequila!

Choose a great blanco tequila for the best Paloma and if you're in the mood to splurge, reposados are nice as well. Just make sure that you fight the temptation to play the cheapskate simply because this is a tall drink. The same quality rules you apply to the Margarita should apply to your Paloma as well.

Once you learn to love the Paloma, you will want to get a taste of the Cantarito. That drink is just as refreshing, it simply builds on the citrus flavor.

A Revised Paloma Recipe

The recipe above is considered to be the original way to make a Paloma. In the wild world of drinks, you can only imagine that a drink this popular has been made over more than a few times. The following recipe has become one of the popular renditions.

In this Paloma recipe, the soda and citrus ingredients have been flipped. Instead of a grapefruit soda, grapefruit juice is used. This requires a different soda to be brought into the mix and, in this case, club soda is called upon.

All of the great Paloma flavors remain, this recipe is just a different way to get the same results. Many people enjoy the original Paloma a little more.

Yet, when you're in the mood for the drink and no grapefruit soda can be, turning to the grapefruit juice in your fridge is the next best thing.

To make this drink, simply mix 2 ounces each of tequila and grapefruit juice with 1/2 ounce lime juice. Fill the glass with ice and top with club soda. Stir well.

How Strong Is the Paloma?

Your Paloma can be as strong or as weak as you choose to make it, it all depends on how much soda you pour. Let's take the average and assume we pour 5-ounces of soda and use an 80-proof tequila. In this case, this tall drink is a very mild 10% ABV (20 proof). That makes this equal to the average glass of wine, so enjoy and Salud!

Paloma Cocktail

Recipe by Catherine B.

Paloma Cocktail

SERVES:

UNITS:

Ingredients Nutrition

• 3 ⁄₄ cup crushed ice
• 2 ounces tequila (Hornitos Reposado)
• 1 ounce cointreau orange liqueur
• 2 ounces fresh-squeezed grafefruit juice (I sub Simply Grapefruit found in the cold juice section)
• Fresca soda, original citrus sparkling soda

Directions

1. Place crushed ice in a 10-oz glass. Add tequila, Cointreau, and grapefruit juice. Add Fresca to fill the glass. Stir. Enjoy!
2. The recipe is easily adapted for mixing several in a pitcher.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

Attach Photo

Would you like to attach a photo to your submission?

• Browse
• Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

• Yes, report it.
• Oops! Cancel!

You must be logged in to interact with the activity feed.

• Log in now
• Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (178 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 0 Calories from Fat 0 0% Total Fat 0 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 5.3 mg 0% Total Carbohydrate 0 g 0% Dietary Fiber 0 g 0% Sugars 0 g 0% Protein 0 g 0%

Paloma

• Display recipe in:

How to make:

SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with grapefruit soda and lightly stir.

Salt rim (optional) & pink or red grapefruit wedge

Reminiscent of a long, fruity, Margarita.

Paloma is Spanish for 'dove' and this well-known cocktail in Mexico was created by the legendary Don Javier Delgado Corona, owner/bartender of La Capilla (The Chapel) in Tequila, Mexico.

Buy ingredients

Previous Cocktail

Long Island Iced Tea Cocktail

SHAKE first 8 ingredients with ice and strain into ice-filled glass. TOP with cola, stir and serve with straws.

Next Cocktail

SHAKE all ingredients with ice and fine strain into chilled glass.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little.

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

1980s Cocktails

There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather

Tequila Cocktails - the best tequila based cocktails

With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple

Wimbledon cocktails

When Wimbledon kicks off the British summer has officially begun. Cue hordes of tennis fans making their annual pilgrimage to sit on Aorangi Terrace in

Copyright odd firm of sin 2017. All rights reserved

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Paloma

It turns out the Paloma, not the Margarita, is Mexico's most beloved cocktail.

Ingredients

Recipe Preparation

Pour some kosher salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt. Combine grapefruit juice, lime juice, and sugar in glass; stir until sugar is dissolved. Stir in mescal, add ice, and top off with club soda. Garnish with grapefruit wedge.

Nutritional Content

GET THE MAGAZINE

Sign up for the Bon Appétit

Newsletter

Will be used in accordance with our user agreement and privacy policy

Explore Bon Appétit

© 2017 Condé Nast. All rights reserved

Use of this site constitutes acceptance of our User Agreement (effective 1/2/2014) and Privacy Policy (effective 1/2/2014).

Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

the perfect paloma cocktail

The Paloma is the most popular tequila-based cocktail in Mexico and if you struggle to drink tequila cocktails because they bring back too many dreadful memories of drunken student days and debauchery, this might just be the alternative.

It’s delightfully refreshing and sophisticated, complimenting spicy Mexican food perfectly.

I fell in love with this cocktail at my favourite Cape Town Mexican restaurant El Burro.

This is how they make this fabulous drink.

*reposado tequila means rested tequila (aged in oak for at least 2 months)

Prep Time: 10 minutes

Total Time: 10 minutes

• 1 1/2 shots of reposado tequila (or any good quality blanco)
• juice of half a ruby grape fruit
• 1/2 shot of agave syrup or sugar syrup
• about 75ml club soda
• a squirt of fresh lime juice (optional)

1. Mix the grapefruit juice, tequila and sugar syrup until well mixed.
2. Pour over a tall glass filled with ice and top up with soda water. You could add a squirt of lime juice which is nice and I did, and you could also rim the glass with salt.

If you are wanting to reduce your sugar intake, simply leave the sugar out. Its less sweet but delicious.

Tequila, it makes you happy. Enjoy!

Related Posts

mixed berry margarita with jalapeño

how to make a pomegranate mojito

grapefruit and campari sorbet

90 Comments

Beautiful pics Sam, just love the colours — I could really do with one of those now.

I could TOTALLY go for one of those right now!

Pinned this, I know what I’m drinking this weekend.

Been thinking about these ever since I pinned them. Hubby’s making posole for dinner tonight, and we have a big bowl of fresh grapefruit….You do the math! Oh my, they are tasteeee. Dinner won’t be ready for a while. We could be in trouble…

Thanks for sharing.

Awesome Becca I so love that cocktail (its no too sweet and I love grapefruit). I hope you had a fab dinner.

I left a “yummy” comment on my pin last night. Since then over 85 people have repinned it! They are in for a treat. =)

Wow that’s awesome Becca thanks 🙂 – I have been totally blown away by this post which shot to the top of my ‘most popular’ posts soon after it went up 2 weeks ago.

This is awesome and refreshing great! I love it!

I’ve been looking for uses for a hibiscus simple syrup I made, this would be fantastic! Thank you!

Hi Helen that sounds interesting (although I have never been a fan of the flavour of hibiscus)

OMG……. I live in south Texas and this is what the Chamber of Commerce serves at Official Events, it is called Border Buttermilk……….delicious!

Hi Mary Beth – just like I thought – a posh cocktail 🙂

I’m Amanda, a writer for Spoon University, and I’m writing a story about cocktails. If it’s okay with you, I’d love to use the first photo in the article and of course give you proper photo credit.

If you could let me know by tonight, that would be great.

Thanks so much ahead of time.

I run pugsmodernlife.com and I’m going to be posting a recipe round up of Mexican and Mexican-inspired recipes mid-September and would love to include your perfect paloma cocktail!

With your permission, I’d like to include a picture and link to both the recipe and your site (but will totally understand and not be offended if you don’t want me to).

Thank you so much for your time 🙂

Sure Pug, no problem. Thanks for asking.

Thanks for sharing this great recipe

Leave a Reply Cancel reply

I'm Sam, a professional food stylist, recipe developer and food photographer hunting down the delicious things in life.

TASTE cocktails

The Paloma Recipe and History – How to make a Paloma cocktail

The Paloma is the signature drink in our May 2016 subscriber’s kit featuring Casa Herradura Tequilas. Your kit will be able to make 5-6 Tequila cocktails, from a choice of recipes.

For a refreshing thirst quenching tequila cocktail look no further than the Paloma. It’s a Mexican favourite and a great change from your classic Margarita.

Little is known about the historical origin of the Paloma, the most popular tequila-based cocktail in Mexico. Some believe that it is named after La Paloma (“The Dove”), the popular folk song composed in the early 1860s. Diffords guide states it was created by the legendary Don Javier Delgado Corona, owner and bartender of La Capilla, in Tequila, Mexico.

Sweet, sour, a little bitter, and salty, it’s got all four taste groups, plus ice, bubbles, and alcohol; what’s not to like?

Looking for something to drink on a sunny spring day…tequila with freshly squeezed grapefruit juice and mixed with a bit of lime juice and agave to round everything off…you have a real crowd pleaser. A touch of kosher salt on the rim of the glass will add a little extra touch.

• 50ml Tequila (El Jimador is best)
• 50ml freshly squeezed pink grapefruit juice
• 15ml freshly squeezed lime
• 15ml agave nectar
• Top up with Grapefruit soda water

Shake the first 4 ingredients together in cocktail shaker with ice. Then pour into a glass filled with large ice cubes and top with grapefruit soda. Garnish with a slice of grapefruit or lime.

Note: If you can’t find grapefruit soda, you can use grapefruit bitters and freshly squeezed grapefruit and top with regular soda and maybe a little sugar syrup to sweeten to taste.

Sign up now to try this great drink in our May 2016 subscribers kit.

Paloma Cocktail

Very refreshing, a little sweet and slightly tart, this PALOMA COCKTAIL is the perfect drink to enjoy on those warmer evenings as the sun goes down!

The paloma (Spanish for dove) is the most popular cocktail in Mexico. It’s a delicious change of pace of the ever popular margarita, but don’t get me wrong. I love a margarita too, since there are many warm months in our future, there is time to enjoy them all.

Most commonly mixed with a grapefruit flavored soda, making drinks with freshly squeezed juice always best and now that fresh produce is coming into season there’s no reason not too. Pink grapefruits are so delicious, I like to eat a half of one for breakfast. They make for such a pretty drink and combined with the sweetness of the triple sec and tang of the lime juice, this drink goes down really well.

The paloma is perfect for a casual get-together or just an evening on the porch and you can customize the drink to your taste. If you like it a little more tart, add more grapefruit, if you like it sweet, add more triple sec or add agave nectar.

painkiller_cocktail

Painkiller Drink Recipe

The best Painkiller drink recipe, straight from the Soggy Dollar Bar in the British Virgin Islands.

If you can’t physically be at the famed Soggy Dollar Bar in the British Virgin Islands to enjoy a real painkiller drink, mixing it up yourself at home is the next best thing. Here’s our best painkiller drink recipe, plus a look inside the bar where it was invented.

Video by Zach Stovall

Painkiller Drink Recipe

• 2-4 oz. of Pusser's Rum
• 4 oz. pineapple juice
• 1 oz. cream of coconut
• 1 oz. orange juice
• Grated fresh nutmeg

In a cocktail shaker filled with ice, add first four ingredients and shake. Pour into cocktail glasses over ice and top with grated nutmeg.

Where did the Painkiller originate?

The Soggy Dollar Bar on Jost Van Dyke. You'll most likely swim up from a boat anchored in White Bay. It's called the Soggy Dollar because that's what patrons use to pay for their painkiller drinks after the swim.

Soggy Dollar Bar

First, the bartender adds the Pusser's Rum, two to four ounces depending on the generosity of the pour.

How to make a Painkiller

Is that mango rum? Yes it is. To each his or her own.

How to make a Painkiller

Next, add pineapple juice (four ounces), cream of coconut (one ounce) and orange juice (one ounce).

How to make a Painkiller

Top with grated fresh nutmeg, vigorously grated with oomph.

How to make a Painkiller

The most important step: Enjoy your Painkiller drink in a hammock, preferably alongside a fellow Caribbean beach bum. Does the resulting painkiller drink actually kill pain or increase it? That's up to you.

A painkiller with a view

Browse more great drink recipes and find your perfect cocktail.

More Stories

Many products featured on this site were editorially chosen. Islands may receive financial compensation for products purchased through this site.

islands.com is part of the Bonnier Travel Group, a division of Bonnier Corporation.

Copyright © 2017 Islands. A Bonnier Corporation Company. All rights reserved. Reproduction in whole or in part without permission is prohibited.

Painkiller Cocktail Recipe

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 serving

The Painkiller is one of the many popular tiki cocktails created in the mid-20th century. It's a fun and fruity mix, made of pineapple, orange, coconut, and a bold rum. Perfect for a sunny day on the beach or a casual afternoon in the backyard, the recipe is simple and the drink quite delicious.

This cocktail typically calls for "Navy Strength" rum, which is high-proof and often a blend of rums from multiple Caribbean islands. It was developed when the British Royal Navy patrolled the seas and sailors were allowed a daily rum ration.

Though this recipe is the most common, there are a number of variations. Some use just 2 ounces of pineapple juice and others prefer to simply add more rum. As with all cocktails, it's a matter of personal preference, so mix it how you like it.

What You'll Need

• 2 ounces
• navy or dark rum
• 4 ounces ​
• pineapple juice
• 1 ounce ​
• cream of coconut
• 1 ounce ​
• orange juice
• Nutmeg for garnish

How to Make It

1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well.
3. Strain into a chilled highball glass filled with fresh ice.
4. Sprinkle grated nutmeg on top.

Choose Your Rum

As you will see in the backstory of the Painkiller, Pusser's Rum has long been the rum of choice for the Painkiller. It's a nice rum and a good example of the more traditional Royal Navy style of rum. The brand's Original Admiralty Blend (Blue Label) is the most popular option, though they do offer a couple of others.

However, it is not your only option. British Royal Navy Imperial Rum is touted to be the most authentic among navy rums and it makes a fantastic Painkiller. You will find other brands available as well.

If you do not have a navy rum, choose a full-bodied dark rum for this drink. In rum-loving tiki fashion, you can also mix two styles of rum, which some believe may be truer to the original Painkiller.

Whatever you choose to pour, it's hard to make a bad Painkiller. You'll find you enjoy some rums better than others, but finding that perfect combination for you is half the fun.

The History of the Painkiller

The original Painkiller was created at the Soggy Dollar Bar in the 1970s. The hotspot on the British Virgin Islands was owned by Daphne Henderson. With no dock on the beach, patrons had to swim to shore, getting their money wet along the way. This inspired the bar's name.

The Painkiller quickly became known as the drink to have at the Soggy Dollar and it became famous in the islands. The recipe was a well-kept secret, but everyone enjoyed it.

When Charles Tobias, who would found Pusser's Rum in 1979, befriended Henderson he tried to figure out the secret recipe. As the story goes, Tobias recreated the drink almost exactly, though people at the Soggy Dollar enjoyed his slightly less sweet version of the bar's signature mix.

The drink took off and Tobias ended up trademarking the drink name as Pusser's Painkiller. As you can see from Pusser's website, it is the exact recipe seen here.

The recipe spread and it quickly became a modern classic in the tiki cocktail scene.

Bartenders were mixing up Painkillers, drinkers were enjoying the fruity concoction, and all went well. That was until a pair of well-known New York City bartenders decided to open a tiki bar called Painkiller. They also offered the namesake cocktail made with another rum rather than Pusser's. This spurred a trademark lawsuit brought on by the rum brand which ended in the venue changing its name and a bit of an uproar in the bartending community.

All of this brought up the question about whether anyone can trademark a cocktail, whether that be the name itself or the entire recipe. As the story unfolded in 2010 and 2011, other bartenders came out in support of the NYC establishment. Several boycotted the rum and quite a few purposely promoted Painkillers with any rum other than Pusser's.

Though the story of the Painkiller does not change the appeal of the drink, it is an interesting case of who can "own" a cocktail recipe or name. It's not the first case in the courts as we've seen similar arguments surrounding the Bacardi Cocktail and the Dark 'n Stormy.

How Strong Is the Painkiller?

The Painkiller falls into that category of potential "hair of the dog" drinks. Like the Corpse Reviver, it gives the illusion that it might help out on those days when you are plagued with a hangover. Whether or not that's true is up for you to decide. However, do watch out because this tasty drink can catch you off guard.

The Painkiller Cocktail

Ingredients

• 2 oz Dark Rum (Pusser's recommended)
• 4 oz Pineapple Juice
• 1 oz Orange Juice
• 1 oz Coco Lopez, Cream of Coconut
• Nutmeg, for garnish

Directions

Fill large (beer or water) glass with ice. Pour all ingredients except the nutmeg into glass. Stir with long spoon until ingredients are mixed. Grate whole nutmeg on top of drink or sprinkle with ground nutmeg.

Cook's Note

If you have a bar mixing tin or martini shaker do steps 1 and 2 in the mixing tin/martini shaker, shake and pour into large glass.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Courtesy of Soggy Dollar Bar, British Virgin Islands

The Iconic Pusser’s Painkiller® Secret Formula

The Pusser’s Painkiller, known as the “Official Cocktail of the British Virgin Islands,” is a delicious blend of Pusser’s Rum, cream of coconut, pineapple juice, orange juice, and nutmeg served on the rocks. Be careful–this is a smooth and sneaky drink.

How to make a Pusser’s Painkiller cocktail:

Ingredients

2 oz Pusser’s Rum

4 oz pineapple juice

1 oz orange juice

1 oz cream of coconut

Fresh grated nutmeg

Directions

Add liquid ingredients to a cocktail shaker and shake vigorously. Pour into a big glass or goblet filled with ice. Grate fresh nutmeg on top and enjoy!

The Pusser’s Painkiller® Story

A version of the classic Pusser’s Painkiller® had its start at the six-seat Soggy Dollar Bar on a long stretch of white sand beach at White Bay on the island of Jost Van Dyke in the British Virgin Islands. There’s no dock, so the usual way in is to swim. Of course, your dollars get wet, hence the name “Soggy Dollar Bar.”

It was owned by an English lady, Daphne Henderson. Boaters, including Pusser’s founder, Charles Tobias, came from distant places to sample her version of the Painkiller for which she’d become locally famous. The fact that Tobias had gone to The Admiralty Board of the Royal Navy and gained permission to commercialize the rum in 1979 made him curious about this deliciously concocted recipe made with Pusser’s Rum.

Daphne Henderson and Charles Tobias became good friends, but in spite of their close friendship, and no matter how he tried, she refused to divulge her secret recipe for the cocktail. Two years passed. One late Sunday afternoon, after a morning spent “killing the pain,” Tobias somehow managed to get one of her concoctions back through the surf and over the gunwale into his boat, and ultimately into his kitchen on Tortola where he lives. There we went to work trying to match her flavor as closely as possible with his own recipe, which he finally worked out to be “4-1-1-1” ratio—four parts pineapple, one part cream of coconut and one part orange juice adding Pusser’s Rum to suit.

The following Sunday, Tobias returned to her bar and announced to the patrons on hand that he had finally broken her secret. So he mixed one of his and circulated it for comments. Tobias discerned a slight difference, but thought his mixture to be better, not quite so sweet as hers, and told her so. The ten patrons gathered around the bar unanimously preferred his version to hers, and the rest is history!

Soon after, Tobias started promoting Pusser’s Painkillers® first at the Road Town Pub and then at his restaurants at West End and on Marina Cay.

• 
• 
• 

The “Million Dollar Cocktail” Painkiller® has sold more than 140,000 at Pusser’s Caribbean Grille in Annapolis last year!

In every sense, the Painkiller has grown to be an iconic cocktail! It has been termed the “Modern Classic” or “the Most Famous Caribbean Cocktail” as people from all around the globe take pleasure in sharing their Painkiller® experiences where ever they may be, whether it’s a sandy beach bar or even in their own backyard, the cocktail is easy to make and even easier to enjoy!

• 
• 
• 

It has even made a few recent appearances on trips to Antarctica, first in 2013 with the Global Rum Ambassador Ian Burrell and most recently with the 100 year anniversary of the 1916 Shackleton expedition. The popularity of this Caribbean lifestyle drink has also been celebrated through a variety of T-shirts, mugs, ceramics and a non-alcoholic mix, all of which are available on-line or at its Company Stores.

Regardless of where it is consumed, it will always have that same sense of fun and friendship that originates with the warm sandy beaches of the BVI and the Road Town Pub where it all began. Lifestyle is what it is all about and we invite you to enjoy your cocktail whilst you sit back, relax and have fun. Rarely is one Painkiller sufficient for the evening but no matter the amount consumed they are guaranteed to please.

The Painkiller Cocktail

I am kind of a sucker for cocktails that come with a warning. So, Ahem.

Warning: THIS ONE IS CRAZY (in a good way). But– Beware. It’s a drink that goes down a little tooooooo smoothly. It’s sweet, TROPICAL and totally refreshing but all of a sudden, it sneaks up on you!

The first time I had one was at a fabulous Tiki Bar called Forbidden Island in Alameda. We ended the night with a gigantic shared drink that was lit on fire…surrounded by 4 straws… The painkiller was just a drop in the bucket that night. That night ended in Taco Bell…7 layer burritos and nachos bell grande, OMG.

The second time I had a painkiller, I was hanging out with the same friends in Carmel and we made a batch to reminisce over that crazy tiki bar night. What I remember from our Carmel night is that three of the four of us were laying on the floor after drinking them feeling numb and saying, “OMG. IT REALLY IS LIKE A PAINKILLER!” There’s just something wild about the combination of rum, pineapple juice, orange juice, coconut cream and nutmeg. Painkiller is the perfect way to describe it. Who needs a chiropractor when you can have a cocktail?

I realized that my blog is very tropical this week with this drink & my Tangerine Sherbet!

The reason? I was just looking at one of my weeks from last year….in MEXICO. Sigh. Mama needs a tropical vacation!

Everything except the nutmeg goes into a cocktail shaker!

Mix it up. The color is almost like milky iced coffee.

Top with extra ice. Grate fresh nutmeg on top.

Add in your cocktail umbrella and a slice of lime and you’re one step closer….

To feeling no pain!

The Painkiller Cocktail

• 2 oz. dark rum
• 4 oz. pineapple juice
• 1 oz. orange juice
• 1 oz. sweetened coconut cream (I used Coco Lopez)
• 5 ice cubes
• freshly grated nutmeg
• slice of lime, for garnish

In a cocktail shaker, combine rum, pineapple juice, orange juice, coconut cream and 3 ice cubes. Shake for about 10 seconds and pour in a tall glass. Add additional ice cubes to the glass and top with freshly grated nutmeg. Garnish with slice of lime & a cocktail umbrella.

huh I am confused…

“Everything except the coconut cream goes into a cocktail shaker !” and then “In a cocktail shaker, combine rum, pineapple juice, orange juice, coconut cream and 3 ice cubes. ”

Guess I’ll just put everything in the shaker, eh, can’t wait to try it

I am confused too!! why did I type coconut cream when I meant to type NUTMEG.

Anytime a drink gets people to lay on the floor, it’s a good drink This is RIGHT up my alley.

Reminds me kind of like a mai tai or a pina colada over ice rather than blended with a bunch of fake pina colada mix. I actually have everything in my fridge to make this right now. I will in about 2 hours!

oh yeah, this is HAPPENING! (I was confused by the “everything but the coconut cream into the shaker” line too though)

Dreaming of warmer days!

Half way through the week is always when I want to treat myself to a good cocktail after work, this looks perfect! TREAT YO SELF.

Where does one find coconut cream??

You can usually find it in a grocery store in the alcohol section. It comes in a can or they have a convenient squeeze tube.

We have yet to hit that bar in Alameda. Friends who use to live near it told us to take a cab over on a weekend afternoon and have fun. Maybe we should plan a girls afternoon there!

I am having the same dying for warm weather blues as I flip through Mexico pictures from last summer – give a tequila and beach anytime or in this case I’d like some rum!!

I finish my first round of exams for my Master’s degree tomorrow. I’ll be sure to have one (or four) of these for relief afterwards.

My favorite kind of cocktails are the kind that go down too easily. And there are definitely some nights I need one of these.

OMG! I was just in Florida with my family (hoping to get a warm break from cold NYC) and it was rainy and gray the whole time. But at least it was warm, so I just drank Painkillers by the hot tub the whole time. Hit the spot!

Fancy rum cocktail drinks are my favorite! Smuggler’s Cove in San Francisco makes a good pain killer.

I’ve been meaning to check that place out!

Yum! I had a friend in college who was from Puerto Rico and used to make these all the time! You might want to clarify it needs to be sweetened coconut cream…I saw coconut cream at Trader Joe’s the other day and it’s not sweetened at all. I don’t think it would make for a very tasty pain killer (but I will eat Coco Lopez with a spoon. As discovered in college).

It’s definitely not Trader Joe’s coconut cream. I guess I thought that my suggestion of using Coco Lopez & the pictures would suggest that but I guess not!

In Australia we have something called coconut cream but it’s more like a milk in consistency, I was thinking from your photo that it must be something different – is it quite solid? I don’t think we have the Coco Lopez brand over here but I’ll keep an eye out for sweetened cream of coconut & see if that’s the same thing.

Thanks for clearing up that the stuff at Trader Joe’s isn’t correct. I live in Utah, and the alcohol section at the grocery store is seriously lacking. After Googling this I saw Trader Joe’s had a version and thought I would try going there, but now I know better! This drink sounds delicious, so hopefully somewhere around here carries it.

I really taking living in California for granted!! I forget that you can’t buy alcohol in some stores!

Turns out Coco Lopez is common enough even our teeny tiny mixer section had it! Thanks for the delicious recipe! It is a pain, though, having to go to a state liquor store to buy wine and liquor; the grocery stores only have beer. They’re closed on Sundays and holidays, too, so we have to plan ahead!

Wahoo!! I actually found it in squeeze bottle form. Which means I don’t have a whole can to deal with.

I love Forbidden Island! It’s been ages (& at least one kid) since I’ve been. The downside to their drinks is how much sugar they contain – even when I get virgin drinks, I still get headache afterwards, just from all the sugar. It’s easy to overindulge – those yummy tropical drinks go down so easy!

I definitely need to keep this in mind for a tropical fruit kick in the middle of winter! I especially love the fresh grated nutmeg garnish. Maybe I should actually go get a nutmeg or two one of these days…

Holy crap. I just found your blog for the first time (Smitten Kitchen did a facebook Q&A today and mentioned you as one of her must-check blogs). YOU ARE AMAZING and lead a charmed life! Your house and shoes are perfect, your “everyday life” posts blow my mind and make me wish I didn’t live in the dreary suburbs… but still inspire me to find and snap the pretty little things in life. Oh man.

This is a great cocktail. Whenever my husband and I make them we also make the “mocktail” version for our kids and have a big old family tiki party–everything but the rum for them. They love Painkillers too! Who wouldn’t.

I was worried about that almost full bottle of dark rum laying around from my eggnog making days in December! I’m not longer worried because the rest of winter is going to be pain-free!

I could go for a painkiller right about now. Is it too early?

Reason alone to develop a drinking problem. I’m a sucker for a tropical cocktail

I feel like maybe you just saved my Wednesday.

So in other words I should try drinking this one while I’m in labor? 😉 (I kid, I kid!) This looks seriously delicious.

Heading to the British Virgin Islands next week and going to the Soggy Dollar Bar which is made these famous! Can not wait!

Um woah. Yes please

There’s a chain restaurant here (Cheddar’s) that serves Painkillers with a toasted coconut rim and oh. my. gah. They make a big deal about limiting you to 2 because they’re so strong. I’m super excited to have this recipe so I can make them myself!

OMG, Stacey, I was just thinking about the Cheddars’ Pain Killer! Too die for! It’s so big and delicious I can’t get past 1.5 glasses. I saw this post and was so excited, maybe I’ll add some toasted coconut to the rim when I make this bad boy at home.

You guys just can’t read.

I am going to need this soon. It’s a full moon tonight and my children are going crazy. Sigh. It looks amazing

you’re a girl after my heart with this one!

Sublime! What a way to take away the Mid-winter blues.

Tropical drinks on fire are the best! I find that nights out at Tiki bars usually end with Taco Bell. Or Del Taco. Or it starts that way in anticipation of later on. A certain cocktail enthusiast on another HomeFries podcast can attest to this.

Now I want one of these…

HAHHAAHA. Bad/good food choices are always a consequence of bad/good drinking

I found where you need to take your next vacation! The first place on this list serves you a painkiller cocktail at check in! http://www.travelandleisure.com/slideshows/12-affordable-private-island-resorts

[…] Cocktail Adapted from Shutterbean Yield – 1 cocktail (it’s […]

[…] SIP: No matter if you’ve been in the Polar or Solar vortex, I think you should make time to get tropical with this The Painkiller Cocktail. […]

I am addicted these right now! They just…treat you right. You know?

[…] One last summer sip, The Painkiller, from one of my favorite bloggers, Shutterbean. Tracy’s blog is a delightful mix of […]

[…] painkiller cocktail (incase your team […]

[…] served included variations on the California Painkiller and the Gin Sour, made with a tincture of gin, Early Grey tea leaves and a […]

[…] in a waffle maker. Plus, it's a set-it-and-forget-it situation. That means you can make yourself an amazing cocktail while your waffle maker does all the work. You can also get started on watching all the trashy TV a […]

Thanks for this great recipe. It looks delicious.

Painkiller

THIS PAGE MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE.

You could think of the Painkiller as a more grown-up version of the Pina Colada. This cocktail recipe uses dark rum instead of light, and adds orange juice and nutmeg in place of the cream, making it a little more tart and sophisticated. But the easy-going tropical pineapple and coconut flavors still dominate.

The original recipe was developed by Daphne Henderson, who ran a bar called The Soggy Dollar in the British Virgin Islands. It’s still a secret, but the Pusser Rum company came up with this version, which apparently tastes much like the original.

• 2 ounces of Pussers Navy (Dark) Rum
• 1 ounce Cream of Coconut
• 1 ounce of orange juice
• 3 ounces of pineapple juice
• Sprinkle of nutmeg

Shake everything but the nutmeg, then strain into a glass filled with ice. Garnish with a sprinkle of nutmeg on top. You can tweak the ingredient ratios to your taste.

• 

Painkiller Mix

Painkiller Cocktail Mix

"Kills the Pain" and probably the smoothest drink you’ll ever taste! A delicious blend of Pusser’s Rum, cream of coconut, pineapple & orange juice served over the rocks with a garnish of orange, cherry and ground nutmeg.

Depending on the severity of the pain being experienced, you have your choice of Numbers 2, 3 or 4

designating the relative amount of Pusser’s Rum to be blended! Be careful, this is a smooth and sneaky drink!

The rich, smooth flavor is like that which you'd mix yourself, except with the benefits of being hassle-free:

• Consistency -- every drink is the same

• Shelf stable -- refrigerate after opening

As we say, "Use the mix and save the pain!"

Processing your order takes 1-3 days. For standard shipping, please allow 5-7 days to receive your order once processed.

If it's not made with Pusser's Rum, it's not a Painkiller!

More items to consider

Up Spirits!

To prepare for a face off, the iron men in their wooden ships found both revival and salvation in Pusser’s Rum, as well as companionship for downtime reverie. From the earliest days of the British Royal Navy, these foolhardy brave hearts were issued a daily ration or “tot” of rum by the ship’s “Purser,” a word the sailor’s later coined as “Pusser.” "UP SPIRITS" was the age old call for men of the Royal Navy to muster for their daily issue of rum!

Join our Mailing List

Subscribe and be the first to know about new products, events and specials -- plus receive storewide discount codes straight to your inbox!

Payment Methods

Social Networks

Up Spirits © 2016. All Rights Reserved. Pusser's and Painkiller are trademarks and/or registered trademarks of Pusser's Rum Ltd.

Painkiller

Cocktail recipe

• #1 / 2 in Woods 100 Dark Rum Cocktails
• |
• see all.
• #20 / 243 in Pineapple Juice Cocktails
• |
• #42 / 376 in Orange Juice Cocktails
• |
• #7 / 26 in Coconut Cream Cocktails

4 Ingredients

• 1 shot Pineapple Juice 1 shot Pineapple Juice 4.5 cl Pineapple Juice 45 ml Pineapple Juice 1 shot Pineapple Juice 1.5 oz Pineapple Juice
• 0.33 shot Orange Juice 0.33 shot Orange Juice 1.49 cl Orange Juice 14.85 ml Orange Juice 0.33 shot Orange Juice 0.5 oz Orange Juice
• 1 shot Woods 100 Dark Rum 1 shot Woods 100 Dark Rum 4.5 cl Woods 100 Dark Rum 45 ml Woods 100 Dark Rum 1 shot Woods 100 Dark Rum 1.5 oz Woods 100 Dark Rum
• 0.33 shot Coconut Cream 0.33 shot Coconut Cream 1.49 cl Coconut Cream 14.85 ml Coconut Cream 0.33 shot Coconut Cream 0.5 oz Coconut Cream

• Original
• cl
• ml
• oz

Microbadges (Expand)

Featured in a user list on the site

" > In A List Difford's hall of fame

Diffords top 68 cocktails that made his hall of fame list.

" > Difford's hall of fame

Found In Lists

Thankyou for your email, we'll look at the issue as soon as we can.

Activity on this cocktail

Can you make this?

Personalise your bar and see what cocktails you can make

Elsewhere on the net

Here is the 1970s recipe for the Painkiller so it should be fairly original in design. We pour into the shark tiki and create our pain killer recipe with some history.">The Original Painkiller Cocktail, 1970's Recipe https://www.youtube.com/embed/-j6motp9Sms

Have you been searching for a painkiller drink recipe? https://youtu.be/-j6motp9Sms For more on how to make cocktails, amazing recipes, and full course videos . ">How To Make A Painkiller - Cocktail Recipe https://www.youtube.com/embed/jAYs2A_VnT0

THE INFAMOUS PUSSER'S PAINKILLER® SECRET FORMULA Good for everything and probably the smoothest drink you'll ever taste! A delicious blend of . ">Pusser's Painkiller Cocktail

[ajax call='elsewhere_on_the_net' args='typee:web,cid:3764,title:Painkiller']

You might also like

Berry Mojito

Cuba Libre

Recent searches

• No searches made.

Add to a list

You need to be a member in create and edit lists. Register here

Already a member? Login.

Add to basket

• 1 shot Pineapple Juice Pineapple Juice ( )
• 0.33 shot Orange Juice Orange Juice ( )
• 1 shot Woods 100 Dark Rum Woods 100 Dark Rum ( )
• 0.33 shot Coconut Cream Coconut Cream ( )

Add to My Bar

• 1 shot Pineapple Juice Pineapple Juice
• 0.33 shot Orange Juice Orange Juice
• 1 shot Woods 100 Dark Rum Woods 100 Dark Rum
• 0.33 shot Coconut Cream Coconut Cream

Email the recipe

Text the recipe

• Badges & Reputation
• Advertising
• Privacy Policy
• T&C
• FAQ
• About
• Subscribe
• Contact

• Copyright © 2017 Make me a cocktail. All Rights Reserved.

• Enter your email address and we'll send you a free Ebook of cocktail recipes.

  

  As well as receiving weekly updates packed with our latest drink and cocktail related content.

  And . done! Awesome.

  Your 'Top 50 Cocktails' book is whizzing through the old t'internet as we speak, and should be with you soon.

  The Painkiller Drink- Friday at Five

  If you’re looking for a great warm weather cocktail, make this Painkiller Drink recipe! Coconut, pineapple, rum, and orange- what’s not to love?

  These Painkiller Cocktails live up to their name. They definitely take away your pain- although I’m not sure if that’s due to the alcohol literally numbing your pain, or the fact that they are SO GOOD that you can’t possibly remain sad or mad while you’re drinking them.

  

  The morning after experiementing with this drink and trying it out on my friends, I received the following text.

  

  Well, I suppose I’m no angel.

  This is my preferred drink when I go have lunch on the beach. I love coconut to begin with, and combined with rum and pineapple juice, I’m in total heaven.

  I had a pineapple that was seeping juice all over my counter, which is never a good sign. I cut into it, and realized that pretty much the whole bottom half had gone bad, and I was going to have to do some creative cutting to salvage the usable parts of the top half. Halfway through, I decided to infuse some rum for some sort of wonderful drink creation TBD. I threw the pieces in a large mason jar, poured in my rum and let it be for a couple days.

  Once I ended up with toasted coconut leftover from the Samoa Rice Krispie Treat Bars, I knew EXACTLY what drink I was going to try and recreate using my infused rum. These drinks are a little slice of heaven that if you aren’t careful, can leave you feeling like a whole lotta hell. I make no apologies!

  

  

  What you’ll need for this recipe:

  • Cocktail mixer- This Cocktail Shaker Bar Set is perfect for mixing any cocktail you want to make!
  • Cocktail glasses- These glasses are perfect for serving your Painkiller cocktail in! This Beer Glass Set of 4 is the best for enjoying your drinks in!

  If you love this Painkiller Drink recipe, make sure to try one of these cocktails:

  The Painkiller Drink

  

  If you're looking for a great warm weather cocktail, make these Painkiller Drinks! Coconut, pineapple, rum, and orange- what's not to love?

  Ingredients

  • 4 oz rum
  • 3 oz. pineapple-orange juice
  • 1 oz. creme de coconut
  • ice
  • nutmeg
  • toasted coconut, optional for garnish

  Instructions

  In a cocktail shaker, combine the rum, juice and coconut with ice. Shake vigorously to mix, then pour into a cocktail glass. Sprinkle with nutmeg and serve.

  Reader Interactions

  These cocktails sound AWESOME! Minus the hangover. 🙂

  Go Go Go Gourmet says

  Thanks Blair! PS I just found 5 of your comments in my Spam folder! What the heck.

  These sound amazing! I would love it if you would link up to Tipsy Tuesday at Grey is the New Black!

  Go Go Go Gourmet says

  Thanks Pam! I’ll check it out for sure!

  What did you use for “creme de coconut” as I can’t find it? Is it a liquor? Thanks.

  Jacqueline says

  It’s not a liquor. Unfortunately, I can’t reply with a picture comment, but it’s usually in with the cocktail concentrates and grenadine, etc. It’s literally just cream of coconut. Sometimes it’s in a squeeze bottle, other times it’s in a can.

  You can also find it in the baking isle at your local grocery store.

  Leave a Reply Cancel reply

  Primary Sidebar

  

  Welcome to Go Go Go Gourmet, my little slice of sanity pie. Here you'll find recipes that are sure to be loved by everyone in your family and are created from everyday, easy-to-find basic ingredients, and put together with minimal time and energy. My motto? Less effort. More taste. Read More…

  The Painkiller Cocktail

  Ingredients

  • 2 oz Dark Rum (Pusser's recommended)
  • 4 oz Pineapple Juice
  • 1 oz Orange Juice
  • 1 oz Coco Lopez, Cream of Coconut
  • Nutmeg, for garnish

  Directions

  Fill large (beer or water) glass with ice. Pour all ingredients except the nutmeg into glass. Stir with long spoon until ingredients are mixed. Grate whole nutmeg on top of drink or sprinkle with ground nutmeg.

  Cook's Note

  If you have a bar mixing tin or martini shaker do steps 1 and 2 in the mixing tin/martini shaker, shake and pour into large glass.

  Categories:

  Thanksgiving Newsletter

  Sign up to get daily recipes and tips leading up to the big dinner. Privacy Policy