The Painkiller

On the island Jost Van Dyke, which is part of the BVIs, electricity first switched on in 1991 and walking barefoot is still de rigeur today.

It’s also where, during the 1970s, at Soggy Dollar Bar—so named because it has no dock and patrons typically swim from their yachts or small boats to the shore—the Painkiller was born: a sweet concoction composed of coconut, pineapple and orange juices, and dark rum, topped with freshly grated nutmeg.

On Tortola, also in the BVIs, just about every bar serves painkillers. If it’s a sunset you crave, head to Bananakeet Café  for happy hour (4-6 p.m.). The restaurant’s outdoor seating area juts out into the water above Carrot Bay, offering 180-degree views of the bands of orange and pink that melt into the sky each night.

The following recipe uses Pusser’s Rum, a Tortolan brand that’s available internationally.

Kristine Hansen

  • 2 oz Pusser's dark rum
  • 1 oz cream of coconut
  • 4 oz pineapple juice
  • 1 oz orange juice

Blend rum with juices and coconut and serve over the rocks. Top with freshly grated nutmeg.

Published on July 8, 2010
About the Author
Dylan Garret

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