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Painkiller Recipe!

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Painkiller Recipe!

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Posts: 16
Eminent Member
Topic starter

Hi Everyone!

I've searched the vi network and have not found any posts for the recipe to make Painkillers. There are too many variations on other websites. It would be so wonderful if someone here from the board who lives on the islands (preferably a bartender) and knows the recipe could share it with me. It's been almost a year since my last visit to St John. Since I can't be there, I can at least drink like I am. 😀 I live in Florida and no one, and I mean no one, knows what a Painkiller is and if they do it tastes terrible! :-X So, if anyone here can help with this, I would greatly appreciate it. Have a wonderful week everyone and thanks again for all the help.

Missing the islands,

Posted : July 13, 2009 9:55 am
Posts: 6
Active Member

Try this 🙂
this recipe will make a large be nice and share!

46 fluid ounces canned orange juice
46 fluid ounces canned pineapple juice
16 fluid ounces Coco Lopez
2 cups cruzan rum
freshly grated nutmeg

Posted : July 13, 2009 1:39 pm
Posts: 71
Trusted Member

Hi Shelba,
This is probably a stupid question, but hey no question should be stupid, right????

What is coco lopez? Is it a coconut liquor? Is it sold by another name?

Thanks, I was in STT this past June and I too became a fan of the 'PAINKILLERS" Here in Michigan, they don't know what I am talking about??

🙂 Nancy

Posted : July 13, 2009 3:26 pm
Posts: 455
Reputable Member

coco lopez is crean of coconut I find it in the baking section of my store

Posted : July 13, 2009 3:29 pm
Posts: 564
Honorable Member


Quite the recipe, not sure if I have anything that will fit that much liquid. Does anyone else remember the old "Jungle Juice" that we used to drink way back in the old college days that you would serve out of a new rubbermaid gabage can?


Posted : July 13, 2009 3:34 pm
Posts: 455
Reputable Member

We callled i wapatuly is that a word LOL every one would bring a bottle and dump it into the can.

Posted : July 13, 2009 3:37 pm
Posts: 16
Eminent Member
Topic starter

Hi Larry

I am originally from Michigan too. Just moved to Florida 7 months ago. I know what you are saying. They have no idea what a Painkiller is in Michigan. And in Florida for that matter. Thanks to everyone for their response. If it makes it easier...The Beach Bar on St John has a list of drink recipes on their website. The Painkiller is one of them. It's perfect!

Posted : July 13, 2009 6:37 pm
Posts: 18
Eminent Member

A tip from someone who makes painkillers a lot back home..
I have found that the drink comes out so much better when
you use a blender. Often times, the coco lopez we get in
the states has separated and it's hard to mix the oil back into the
coconut meat...using the blender eliminates any weird chunks.

I am also a huge fan of Pussers Rum in my painkillers. Gives
it that extra...umph...


Enjoy and cheers!

Posted : July 13, 2009 10:41 pm
Posts: 114
Estimable Member

Once again, the Beach Bar in St. John website comes to the rescue!

A Most Famous Virgin Island Specialty
(for one drink)

* 1.5 oz Dark Rum
* 1.5 oz Orange Juice
* 1 oz Pineapple Juice
* 1 oz Coco Lopez
* Fresh Nutmeg
(regular can be substituted)
* Slice of Orange &/or Pineapple & Maraschino Cherry for garnish

Mix juices together in a cocktail shaker. Pour juices into a glass filled with ice. Add rum then top with a grating of fresh nutmeg (you can be pretty liberal with the nutmeg; see how much you like but it is a definite ingredient not just a garnish). Finish with a swizzle stick or straw. Painkillers are best made with Pusser's Rum and fresh nutmeg, both of which you can get here in St John. Our neighbors: St John Spice have fresh nutmeg and graters for sale.

Painkillers are, as directed here, not shaken.

Posted : July 14, 2009 11:46 am
Posts: 16
Eminent Member
Topic starter

Thank you Notahippie! Actually, I read one of your posts on a recipe for Lime in da Coconut and saw the Beach Bar website. I absolutely loved your pictures. Like you and your wife, I am dying to get back to St John. I had the pleasure of being there four times last year. I met some really wonderful people there and can't wait to go back. Wishing you and your wife a great week and take care.
Cheers! 😎

Posted : July 14, 2009 12:07 pm
Posts: 5
Active Member

Hi Fran and Larry! I, too, am from Michigan. At least in Michigan you can get Cruzan Rum (albeit at quite a higher price than on-island). When I lived in Montana they didn't even have Cruzan Rum at the stores.

Come on back down! The waters wonderful!

Posted : July 17, 2009 7:22 pm
Posts: 327
Reputable Member

Hi Nancy, I'm also from Michigan and I know what your talking about. Got addicted to painkillers when we visited last.

Posted : July 18, 2009 5:36 pm
Posts: 230
Reputable Member

Here you go my wife and I have done extensive research on this. Painkiler Recipe

1 part cream of coconut, 2 part dark rum, 4 part pineapple juice, 1 part orange juice. I use a gallon jug, 48 oz can of pineapple juice, 12 oz of orange juice, 750 ML of Dark Cruzan Rum (it's about 25 oz - so close enough), 12 oz of Coco Lopez (the can is usually 15 oz, so I just use most of the can). Before adding the Coco Lopez, sit the can in a bowl of hot water, let it sit until it sounds liquefied when shaken. This keeps the little white specks of coconut from forming. Don't forget to garnish with fresh grated nutmeg. Enjoy!
PS You can get the nutmeg and grater shown above at St John Spice

Posted : July 19, 2009 8:43 am
Posts: 34
Eminent Member

Copied and saved 🙂
I have fortunately (or unfortunately!!) grown quite fond of the Dark Cherry Rum in Diet Coke.
I made a Diet Coke on ice the other day and took a sip and exclaimed - "What is wrong with this?" - then it dawned on me ... no Dark Cherry Rum!!

Posted : July 19, 2009 10:20 am
Posts: 5
Active Member

Sounds dangerous! But Yummy!

Posted : July 19, 2009 2:12 pm
Posts: 47
Trusted Member

Actually, the Painkiller originated at the Soggy Dollar Bar at White Bay on Jost Van Dyke, BVI. To make it as authentic as possible, you should use Pusser's Rum as opposed to Cruzan Dark. However, Cruzan is often substituted for Pusser's, as it is a litlte smoother. FYI, I used to be a bartender in STT and have sampled the original at SDB.

Posted : August 7, 2009 12:00 pm
Posts: 27
Eminent Member

Ahhhhh - the Soggy Dollar. many fond memories of White Bay. Let's all head down for 1. I agree that Pusser's is the way to go for the most authentic flavor.

Posted : August 12, 2009 12:53 pm
Posts: 519
Honorable Member

We had our 5th annual Caribbean Party this weekend. Had around 25 adults (and 30 kids) at the party. I made 1 large batch (48 ounces Pineapple, 12 ounces OJ, 12 ounces Coco Lopez) Painkiller mix. I only made that amount because only 4 adults have ever been to the islands before and would know what it was.

Well...... it took all of 30 minutes for that mix to be drained dry!

It's soooooooo good. And can be sooooooo dangerous!

Painkillers and Bushwackers are my personal favorites!

Posted : August 12, 2009 9:34 pm
Posts: 71
Trusted Member

VI Lover,
How much Rum did you use with that mixture? And what kind? Sounds yummy!

🙂 Nancy

Posted : August 13, 2009 10:36 am
Posts: 519
Honorable Member

I make the mix "virgin" and allow guests to season to their own tastes. I tend to make them by putting 2/3 cup ice, fill rum to where I can see it, fill with painkiller mix pour it into an empty cup then back into the original cup and garnish with fresh nutmeg.

My mother even tried one (non-drinker) so I only put a splash of rum in hers.

We use either Cruzan Dark or Bacardi Gold in all of our standard rum drinks. I hate to admit it, but we like the Bacardi Gold a little better (sorry island friends - I know that can be considered blasphemy!).

Now, my brother-in-law discovered Cruzan Banana Rum and he gets a glass 2/3 with ice, fills the cup to the top of the ice with Banana Rum then "tops it off" with the Painkiller Mix (Ivan's on JVD calls it a "banana-wacker"). It, too, is delicious - and very potent.


Posted : August 13, 2009 1:57 pm
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