USVI-On-Line

We are having a 6 month till ST John pig roast up here in the snow of Louisville KY and could someone give me the ingrediants and measurements in a Painkiller and a Bahama Mama!

Here ya go.
http://www.woodysseafood.com/st_john_fu ... cktail.htm

They (Woody's) does make a good one ! Be sure to use fresh nutmeg -- it really does make a difference! Thirsty thinking about it!

We made 5 gallons one year for our pool party. Needless to say it was a HIT, and there wasn't a drop left! Wasn't much left as far as clothed people in the pool either !

I use this recipe and change the servings-

http://www.drinksmixer.com/drink7868.html

It's a solid recipe! I mix up gallon batches and throw in a handful of ice cubes. Before I pour each drink, I give the jug a good shake. The batch doesn't last long enough for the ice cubes to melt!

4 1 1 2 is pretty standard. Pineapple, creme of coconut (coco lopez), orange, rum.

I knew you teatotelers would help me out--I'l drinke for all of us!!!!arrrggghhh

DELETED

excellent info
now I can start training for my trip in a couple months

Combine 4 parts Pineapple juice, 1 part Coco Lopez and 1 part OJ (4-1-1) Shake vigorously for a minute or so. Shake...no blenders

Pour mixture over ice in plastic cup.

Add dark rum (Pussers is my fav) to taste and garnish generously with fresh nutmeg (get yourself a tiny grater and a nut). I like to float a bit o'dark rum on top (Myers works well).

I have always liked the beach bar recipes:

Beachbar.com

Painkiller
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.


I agree with some of the others, I usually use more Pineapple juice!

enjoy

[quote="Saltydog"]Caribbean Travel and Life [April 2009]
PAINKILLER
4 ounces unsweetened pineapple juice
1 ounce orange juice
1 ounce Coco Lopez coconut cream
2 1/2 ounces Pusser's rum or dark Jamaican rum
Powdered cinnamon
Ground nutmeg
Shake juices, Coco Lopez and rum with plenty of crushed ice.
Pour unstrained into a tall glass.
Dust with cinnamon and nutmeg.
Garnish with a pineapple wedge, cinnamon stick and orange wheel.
by George and Marie Myrick
Soggy Dollar 1971

I was looking at this recipe thread and came across this entry. I thought it would be fun to learn more about the history of the Soggy Dollar, and, in doing so ran across this blog by George Myrick. Thought others might enjoy reading it, too: http://www.incrediblevirginislandadvent ... 2/#respond

His one and only entry is dated April 2010. Hopefully, there will be more entries as he stated that he hoped to write "at least every Monday, Wednesday, and Friday." It's my understanding that he and his wife are elderly so I hope they are both well. He sounds so sweet!!

Just wanted to add.....I used to think I didn't like painkillers....but one day we made them ourselves and didn't put as much rum and they were addicting..I realized I just didn't like the strong rum taste, so I cut back a little on the rum....Yummmmmmmmm~
So if you try a recipe and it doesn't suit you, just adjust it a little..

Try the Coco Real instead of Coco Lopez. It doesn't clump. It comes in a white container with a squeeze top. Warm it a little in the microwave before mixing. I made gallon jugs for a party and the leftovers were still good the next weekend.

Brenda,

I've used the Coco Real stuff, too, and like it. To me the flavor isn't quite as intense as Coco Lopez, so I tend to use a little extra...BUT, the big bonus of Coco Real is the squeeze bottle and it doesn't need to be refrigerated. It keeps for a long time in the cabinet so it is possible to actually make a single painkiller if you want!

Hey, when you guys make a big batch....do you put the rum in the gallon jug or do you just make the mix and add the rum per glass?