Painkiller

Shake this one hard — the cream of coconut is thick and needs real agitation to integrate. Freshly grated nutmeg over the top is non-negotiable; it adds an aromatic warmth that transforms the drink. Use a Microplane grater for the finest, most fragrant nutmeg.

Pusser's Rum is the traditional choice — it's a British Navy-style rum with a rich, full-bodied flavor that stands up to the coconut and pineapple. Coco López is the classic cream of coconut brand; it's sweet and thick. Use fresh orange juice if possible. The ratio of 4:1:1 pineapple to orange to coconut is the sweet spot.

The Painkiller was created by Daphne Henderson at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands in the 1970s. The bar is named for the fact that sailors had to swim ashore and pay with wet money. Pusser's Rum later trademarked the name when made with their rum. It's the quintessential Caribbean beach cocktail.

Piña Colada

The Painkiller's famous cousin: 2 oz white rum, 2 oz cream of coconut, 4 oz pineapple juice, blended with ice. The blended version is creamier and more dessert-like. The Painkiller is the more sophisticated, spirit-forward version.

Spiced Painkiller

Use spiced rum instead of dark rum and add a dash of Angostura bitters. The spiced rum adds cinnamon and vanilla notes that complement the coconut beautifully. Garnish with a cinnamon stick alongside the nutmeg.