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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 30g||149%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 10g||37%|
|Total Sugars 55g|
|Vitamin C 110mg||550%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Painkiller is a popular tropical cocktail. It was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. It’s a fun and fruity mix 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 is delicious.
This cocktail typically calls for “navy-style” rum, which is high proof and often a blend of rums from multiple Caribbean islands known for producing it. The style was developed when the British Royal Navy patrolled the seas, and sailors were allowed a daily rum ration. Most often, Pusser’s Original Admiralty Blend (Blue Label) is the rum of choice for the Painkiller, though any navy-style or dark rum will do just fine.
The Painkiller falls into the 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 (though it likely just prolongs recovery).
Click Play to See This Painkiller Cocktail Recipe Come Together
“A great cocktail cousin to the piña colada. The Painkiller is a beach vacation in a glass. This recipe is exactly what you’d get at a classic Caribbean hotel or beach bar. It’s refreshing with tropical flavors, not too strong and has just enough kick from the rum.” —Tom Macy
2 ounces dark or navy rum
4 ounces pineapple juice
1 ounce orange juice
1 ounce cream of coconut
Pineapple wedge, for garnish
Grated nutmeg, for garnish
Gather the ingredients.
Pour the rum, pineapple juice, orange juice, and cream of coconut into a cocktail shaker filled with ice.
Strain into a chilled highball glass filled with fresh ice.
Garnish with a pineapple wedge and sprinkle the Painkiller with grated nutmeg on top.
Serve and enjoy.
- Beyond Pusser’s, British Royal Navy Imperial Rum is touted as the most authentic navy rum, but it’s extremely expensive. You will find many other brands available that are reasonably priced and make an excellent Painkiller.
- If you do not have navy rum, choose a full-bodied dark rum; Appleton Estate Dark Rum is a favorite for this drink.
- You can also mix two styles of rum (some believe this may be truer to the original Painkiller). Light and dark rums are a popular combination.
- Whatever you choose to pour, it’s hard to make a bad Painkiller. You’ll enjoy some rums more than others, and finding that perfect combination is half the fun.
- 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 add more rum. It’s a matter of personal preference, so mix it how you like it.
- Cream of coconut is a nonalcoholic drink mixer that is sweeter than coconut cream. Canned coconut cream or coconut milk can be substituted (you may want to add a sweetener such as simple syrup). Coconut milk sold in cartons will work, but it’s not as thick or rich as the others.
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 was the Soggy Dollar’s signature cocktail, and it became famous in the islands. The recipe was a well-kept secret.
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 trademarked it as Pusser’s Painkiller. The recipe spread, and it quickly became a modern classic in the tropical cocktail scene.
Bartenders mixed up Painkillers, drinkers enjoyed the fruity concoction, and all went well. That was until a pair of well-known New York City bartenders decided to open a bar called Painkiller. They also offered the namesake cocktail, but their version did not use Pusser’s. This spurred a trademark lawsuit that ended in the venue changing its name to PKNY (it closed in 2013). As the story unfolded in 2010 and 2011, the bartending community 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” or trademark a cocktail recipe or name. It’s not the first case in the courts; similar arguments have surrounded the Bacardi cocktail and the dark ‘n’ stormy.
How Strong Is the Painkiller?
When made with Pusser’s Blue Label (84 proof in the U.S.), the Painkiller weighs in at 10 percent ABV (20 proof). This is nothing compared to cocktails like the martini (60 proof), but sweet drinks, hot days, and summer sun can quickly get you drunker than you expect.
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How to Make a Cheddar’s Pain Killer at Home, Easy 😋🍹
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