Passage Maker - - @ Rest -

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!

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