Go to the Globe and Mail homepage

Jump to main navigationJump to main content


The Painkiller cocktail Add to ...

Tiki cocktails present many opportunities to be creative and stylish with garnishes. Use bright coloured fruits and unique glassware to enhance the presentation of the cocktail.


2 oz Jamaican Rum

3 oz Pineapple Juice

1 oz Orange Juice

1 oz Cream of Coconut

Garnish: fresh grated nutmeg; pineapple and orange

Glass: tiki glass


Add 1 ounce of fresh orange juice, and 3 ounces of pineapple juice to a cocktail shaker. Creamed coconut can be found in ready-packages in many grocery stores, or also skimmed from the top layer of canned coconut milk. Add in 1 ounce (or 2 tablespoons) of coconut cream. For the spirit base, measure and pour: 2 ounces of British Navy Rum.

Fill the rest of the cocktail shaker with cracked ice. Close the shaker tightly, hold both ends firmly and shake hard and vigorously. This will chill the cocktail, as well as break down the ice for aeration and texture. Strain the cocktail into a glass filled with crushed ice.

For the final dimension of flavour, grate whole nutmeg using a fine rasp over the top of the cocktail.

Next story




Most popular videos »

More from The Globe and Mail

Most popular