Happy Hour Frozen Painkillers from The Long­board on St. John

Coastal Living - - NOVEMBER 2018 -

If you want to visit the home of the Painkiller, you’d bet­ter plan to get wet. With no dock in sight, cus­tomers swim ashore from boats an­chored in White Bay to the Soggy Dol­lar bar on the coast of Jost Van Dyke in the Bri­tish Vir­gin Is­lands. Slap­ping down water-logged bills (the in­spi­ra­tion be­hind the bar’s name) gets you a taste of the Soggy Dol­lar’s top-se­cret 1971 orig­i­nal recipe. At The Long­board, a cantina on St. John, owner Clint Gask­ins blends dark rum, cream of co­conut, and fresh pineap­ple and or­ange juices into a frozen vari­a­tion all the more suited to Caribbean beaches. —Chris Hughes


Place 11/2 cups ice, 1 cup re­frig­er­ated pineap­ple juice, 1/2 cup (4 oz.) dark rum,

1/4 cup cream of co­conut,

and 1/4 cup fresh or­ange juice in a blender, and process un­til smooth. Di­vide mix­ture evenly be­tween 2 high­ball glasses; gar­nish with freshly

grated nut­meg. Serves 2.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.