The official/unofficial recipe and some cocktail lore behind the Soggy Dollar Bar’s worldfamous Painkiller.
Due to the vast number of ingredients and combinations available to the modern mixologist, it makes me cringe to affix a registered trademark symbol after the name of any well-known cocktail. But I’ll do it anyway, to keep on the upand-up. A Dark ‘n’ Stormy® “must” employ Goslings® Black Seal Rum, and much like Goslings’ stake in the ground, Pusser’s® was quick (or quick enough, anyway) to put their own intellectual property stamp on a famed cocktail that originated in White Bay on the island of Jost Van Dyke, British Virgin Islands. The Painkiller® is a creamy, alcoholic concoction that goes down much too fast, due in large part to the presence of that winning tropical-sweet combination of rum and coconut. Add in some balance of citrusy- sweet orange and pineapple juices, throw in some ice, give it a shake, and top off with a dusting of grated nutmeg— you’re one Painkiller down, with several more likely to go.
And that’s just it. The combination works anywhere in the world because, ultimately, you are either in the BVI or you’re dreaming about being in the BVI. As the story goes, Englishwoman Daphne Henderson originated the cocktail at her Soggy Dollar Bar—so named because its patrons would swim ashore (White Bay lacks a dock of any sort) and soggy their dollars in the process. In comes Pusser’s rum founder and intrepid sleuth, Charles Tobias, who set about to crack the code to Henderson’s concoction. Once he figured out how to make a close-enough variation, he field-tested it at the bar, and then took the cocktail global. Some would call this thievery and greed, others would call it opportunistic, but apparently Tobias consistently gives credit where credit is due, right at the lapping shores of White Bay’s Soggy Dollar Bar, where the original recipe maintains enshrouded in a veil of mystery.
2 oz Pusser’s ® Rum 4 oz pineapple juice 1 oz orange juice 1 oz cream of coconut Fresh, grated nutmeg
Add liquid ingredients to a cocktail shaker and shake vigorously. (As an aside, bartenders at the Soggy Dollar do not shake, but rather pour several times between two of their signature plastic cups.) Pour into a big glass or goblet filled with fresh ice. Grate fresh nutmeg on top and enjoy!