Hula's Painkiller Recipe
Bacardi gold rum, coconut, pineapple and orange juices add dark rum float +3
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Ingredients
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Cocktail Base
Finish & Garnish
Method
Cocktail Base
Prepare and shake
Add Bacardi Gold rum, coconut cream, pineapple juice, fresh orange juice, fresh lime juice and simple syrup (if using) to a cocktail shaker. Fill the shaker about two-thirds with crushed or cubed ice.
Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker becomes very cold and the mixture is well combined and slightly frothy from the coconut cream.
Fill a large tiki mug or highball glass with crushed ice (about 1 cup). Strain the shaken mixture into the glass over the ice.
Finish & Garnish
Dark rum float
Carefully pour the dark rum over the back of a spoon held just above the surface of the drink to create a float. Use 1/2 oz dark rum. (Optional: serve without float to omit the +3.)
Garnish with a pineapple wedge and an orange wheel on the rim. Finish by grating a small amount of fresh nutmeg over the top (to taste).
Serve with a short straw and a swizzle stick or cocktail pick. Recommend serving immediately while very cold.