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Signature Cocktail #38: Pineapple Whip Painkiller
By L. K. on Sep 3, 2014 at 6:00 am in
We’re bidding sweet adieu to summer with a fresh take on the Painkiller, a fruitily smooth tropical cocktail that originated on the island of Jost Van Dyke in the British Virgin Islands. Carlene Thomas, our wedding wellness expert, shares the recipe.
A creation of the Caribbean, the Painkiller has an alcohol content that sneaks up on you very quickly, since the local rum is significantly less expensive than the mixers imported to the island. One of the best things about the Painkiller (besides its location of origin) is the blend of fruit and rum. To make it even more fitting for summer, I blended it with icy pineapple chunks and added fluffy coconut whipped cream.
INGREDIENTS (SERVES 2)
♦ 4 ounces of Cruzan Rum
♦ 2 cups of pineapple chunks
♦ 2 ounces of orange juice
♦ 2 ounces of coconut milk
♦ 1 cup of ice
Coconut whipped cream:
♦ 1 can of full-fat coconut milk (Test your brand; the liquid must separate from the solid in the fridge overnight.)
♦ 2 tablespoons of powdered sugar or agave
♦ Cane sugar, pineapple, and coconut whipped cream
In a blender, mix ice and pineapple. Once combined, add remaining ingredients and serve.
To make coconut whipped cream, place the can of coconut milk in the fridge overnight. Flip over can, open, and drain liquid. In a blender, scrape solid coconut into the canister with powdered sugar and mix. Store in fridge.
Garnish cocktail with shaved cane sugar, a pineapple slice, and coconut whipped cream, if desired.
Photo by Carlene Thomas
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What's Being Said
Sara, Sep 4, 2014 at 8:00 am
This is SO up my alley!
Ariana - Hey Wedding Lady, Sep 3, 2014 at 1:33 pm
My nurse friend loves these, which I find hilarious - I'll definitely need to make her this one!
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