This recipe is a modification of that great Caribbean libation the Painkiller, born at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands. The Painkiller features dark rum over shaved ice, frothed with orange and pineapple juice along with some sweetened coconut cream, topped with a shaving of nutmeg. It is rich stuff, a little complicated, a bit much for a long Saturday night of drinking under sea grape and palms. This version whittles down the ingredients for his own version of the drink, for reasons of both thrift and flavor, and can be counted a minimalist take on the classic. It was developed on the east end of Long Island, and is called the Greenport Shuffle, for its eventual effect on one’s gait.
Ingredients
- 2 ounces aged rum
- 6 ounces pineapple juice
- Freshly grated nutmeg
- Nutritional Information
Nutritional analysis per serving (1 serving)
231 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 0 grams protein; 4 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 cocktail
Preparation
- Place crushed ice in a cocktail glass, and pour rum and pineapple juice over it. Stir. Top generously with nutmeg.
Dining and Cooking