Pain Destroyer Recipe

Chill glass

Fill a large Collins glass or tiki mug with crushed ice to chill while you build the drink.

Reserve about 1/4 cup of crushed ice if you prefer a slightly less-diluted finished drink for topping; otherwise leave the glass full and empty when ready to pour.

In a cocktail shaker or Boston shaker, add the dark rum (2 oz) and light rum (1 oz).

Add the cream of coconut (1 oz), pineapple juice (3 oz), fresh orange juice (1 oz) and fresh lemon juice (1/2 oz) to the shaker.

Add simple syrup (1/4 oz) and two dashes of Angostura bitters to balance and add spice depth.

Fill the shaker with ice (about 4–6 large cubes) and secure the lid. Shake vigorously for 12–15 seconds until the exterior of the shaker is cold and slightly frosted. The vigorous shake helps integrate the cream of coconut and aerate the juices for a silky texture.

Dump the chilling ice out of the glass (if you chilled it with ice). Fill the chilled glass about 3/4 full with fresh crushed ice (about 3/4 cup).

Strain the shaken mixture over the crushed ice into the glass using a fine strainer or the shaker's built-in strainer to remove any pulp or large ice shards.

Top with reserved crushed ice if desired to create a peaked presentation. Add one pineapple wedge and one orange wheel to the rim, and drop a cocktail cherry onto the ice if using.

Serve with a short straw and a stirrer. Optionally add a final small dash of Angostura bitters on top of the foam/ice for aroma.