Serious Eats: Recipes
Time for a Drink: Painkiller
It's looking like a rum kind of weekend. This week had us brushing up against the 90s in the Pacific Northwest, and parts of the East Coast are being soaked by a tropical-ish deluge. In case more reasons were needed to justify breaking out the tall glasses and tiki mugs, this week brought news that rum expert and former Forbidden Island co-owner Martin Cate plans to open a new rum-oriented bar, called Smuggler's Cove, in San Francisco in November—the location hasn't yet been announced, but there's already a line forming, somewhere.
To top it all, in last weekend's San Francisco Chronicle, Gary Regan featured a recipe for one of the more knee-shaking drinks in the cane spirits canon: the Painkiller. Created at a bar in the British Virgin Islands, the Painkiller takes its firepower from Pusser's rum—a dark, funky, rich-flavored rum that was once a staple of British naval rations. Pusser's can be an intimidating rum to try on its own. Fortunately the Painkiller softens the blow with pineapple, orange and coconut cream, making this a heartier and somewhat more muscular relative of the Pina Colada.
Yes, it's kinda fruity, and yes, you're venturing into umbrella-drink territory; but we're at the dawn of summer—it's okay to put on your flowered shirt and relax a little bit. A Painkiller can help you shake out whatever winter stiffness remains, and prepare you for the long, hot months ahead.