Painkiller Cocktail

by Sabrina Snyder

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1 Drink
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
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Smooth, tropical, and perfectly refreshing, this Painkiller Cocktail brings the vacation to you in every fruity sip.

This cocktail is perfect for any summer day. For more Tropical Recipes, try Mango Salsa, Huli Huli Chicken, and grilled pineapple.

Two tropical drinks with orange and pineapple garnish.
Juice being poured into cocktail shaker.
Drink being poured from shaker into glass.

Sabrina’s Painkiller Cocktail Recipe

A Painkiller is often compared to a piña colada because they’re both made with fresh juice, coconut cream, and rum. However, this cocktail gives a more complex flavor, with a bit of nuance. Serve this for an outdoor cookout, along with Shrimp Tacos or Salmon Burger for the perfect evening. I’ve included directions below for blending if you need something even colder.

Recipe Card

Dinner, then Dessert

Painkiller Cocktail Recipe

Smooth, tropical, and perfectly refreshing, this Painkiller Cocktail brings the vacation to you in every fruity sip.
Yield 1 Drink
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Drink
Cuisine Caribbean
Author Sabrina Snyder
Two tropical drinks with orange and pineapple garnish.
PrintRate

Ingredients
 

  • 2 ounces rum
  • 4 ounces pineapple juice
  • 1 ounce orange juice
  • 1 ounce cream of coconut
  • 1 cup ice
  • 1 wedge fresh pineapple , for garnish
  • 1 slice fresh orange , for garnish

Instructions

  • To a cocktail shaker add the rum, pineapple juice, orange juice, cream of coconut and ice.
  • Shake well for 10 seconds.
  • Strain mixture into a hurricane glass and garnish with fresh pineapple wedge and orange slice.

Nutrition

Calories: 328kcal | Carbohydrates: 38g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 29mg | Potassium: 208mg | Fiber: 1g | Sugar: 33g | Vitamin A: 65IU | Vitamin C: 27mg | Calcium: 25mg | Iron: 0.4mg

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Chef’s Note

For the mocktail version of this drink, use 4 parts pineapple juice, 1 part orange juice, and 1 part cream of coconut. Combine the ingredients in a cocktail shaker with ice, then enjoy the fun without any alcohol. 

Table of contents

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Can this be made ahead of time?

If you want to make a batch in advance, you can mix the ingredients up to a day ahead, and keep in the fridge. Follow the directions below for a pitcher of the recipe. 

  • For 6 cocktails, add 1 ½ cups rum, 3 cups pineapple juice, ¾ cup orange juice, and ¾ cup cream of coconut to a pitcher. 
  • Use a ladle to mix the ingredients thoroughly. 
  • Place a lid on the pitcher and keep the drink chilled until serving. 
  • Strain into ice filled cocktail glasses and garnish. 

How to Store

  • Serve: Enjoy this cocktail recipe while it’s fresh and chilled. 
  • Store: You can store it covered in the fridge overnight. 
  • Freeze: It’s best to enjoy this drink fresh than to try to store it for an extended period. 

Blended Version

  • Add 4 ounces rum, 1 cup pineapple juice, 2 ounces orange juice, 2 ounces cream of coconut, and 1 ½ cups ice to a high-power blender
  • Turn the blender to its smoothie setting to puree until thick and smooth. 
  • Pour into two hurricane glasses.
  • Garnish with a pineapple and orange wedge and serve with straws. 

Homemade Cocktails

Two tropical drinks with orange and pineapple garnish.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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