Imagine lounging on a sun-kissed beach in St. Thomas with a handcrafted cocktail in your hand. The gentle sound of the ocean creates the perfect backdrop to unwind and indulge. In this post, we will explore three island favorites: the Painkiller, the Bushwacker, and Lime in da Coconut. Each drink has its own unique history and refreshing recipe that can enhance your vacation experience. Grab your blender, your soggy dollars and your friends as we dive into the classics!
The Painkiller: A Recipe for Relaxation
The Painkiller is a tropical cocktail that first graced the shores of Jost Van Dyke in the British Virgin Islands during the 1970s. This drink was created by Daphne Henderson at the Soggy Dollar Bar, a location famous for its line, "a Sunny Place for Shady People". Locals and visitors would often arrive by boat, getting their cash... and themselves, rather wet; hence the name.
Charles Tobias, the founder of Pusser's Rum, fell in love with the Painkiller and worked tirelessly to recreate it. His quest led him to the easy ratio of 4:1:1, combining 4 oz of pineapple juice, 1 oz of orange juice, and 1 oz of cream of coconut. The rum component can vary: a hearty 2 to 4 oz of Pusser's Rum is added, depending on how much pain you feel. To elevate the sensory experience, finish with a sprinkle of fresh nutmeg.
Although it initially featured Cruzan Rum, Pusser's version is now widely accepted. Tobias' dedication to the recipe culminated in him trademarking it as the "Pusser's Painkiller." So when you're on the islands, you can expect bartenders to help you abandon your worries with this delightful drink.
Painkiller Recipe:
Ingredients:
- 4 oz pineapple juice
- 1 oz orange juice
- 1 oz cream of coconut
- 2-4 oz Pusser's Rum (to taste)
- Freshly grated nutmeg (for garnish)
Instructions:
1. In a cocktail tin, mix the pineapple juice, orange juice, cream of coconut, and Pusser's Rum.
2. Shake with ice until smooth and frothy.
3. Pour into a chilled glass and add a sprinkle of freshly grated nutmeg.
4. Share with friends and bask in the sunshine!
The Bushwacker: A Creamy Dream
Next, let's turn our attention to the Bushwacker. This rich cocktail was perfected in 1975 by bartender Angie Conigliaro at Sapphire Pub’s Ship's Store. Faced with the challenge of creating a creamy version of the White Russian, Angie combined vodka, Kahlua, Dark Crème de Cacao, Coco Lopez, Triple Sec, and milk.
Interestingly, the drink remained nameless for weeks until two regular patrons arrived with their dog, Bushwack, thus giving birth to the Bushwacker name. The drink gained immense popularity, becoming a go-to for those craving a velvety treat on the beach.
The Bushwacker was loved by visitors everywhere and eventually made its way back to Florida to be altered at the Sandshaker Bar in Pensacola Beach by Linda Murphy. Their version drops the vodka for dark rum and triple sec for amaretto...lending the new and infamous recipe below:
Bushwacker Recipe:
Ingredients:
- 1 oz dark rum
- 1 oz Kahlua
- 1 oz Dark Crème de Cacao
- 2 oz Coco Lopez (coconut cream)
- 1 oz Amaretto
- 2 oz milk
- Freshly grated nutmeg (for garnish)
Instructions:
1. Add Cruzan rum, Kahlua, Dark Crème de Cacao, Coco Lopez, Amaretto, and milk into a blender.
2. Blend until creamy and well mixed.
3. Pour into a chilled glass and top with freshly grated nutmeg.
4. Enjoy this delicious treat while soaking in the island vibes!
Lime in da Coconut: A Refreshing Twist
Finally, we arrive at the refreshing "Lime in da Coconut." This drink captures the zestiness of lime combined with the smoothness of coconut cream. It is a perfect representation of the vibrant tropical flavors the Caribbean is known for.
Although its exact origins are unclear, drinking limes out of coconuts was common amongst sailors back in the day to ward of scurvy and were common ingredients at Don's Beachcomber Bar back in the 30's. Its representation of island life makes it a favorite among beachgoers. The drink's simple ingredients make it an easy recipe for gatherings or a relaxing evening at home.
This drink invites creativity as well; feel free to modify the basic recipe by adding different fruit purees, such as pineapple or mango, for a fruity twist. Many people enjoy serving it over ice, making it even more delightful on a hot summer day.
Lime in da Coconut Recipe:
Ingredients:
- 2 oz Cruzan Vanilla Rum
- 2 oz Coco Lopez
- 1 oz simple syrup or Agave (to adjust sweetness)
- 1/2 cup fresh lime juice
- 1/4 cup fresh lime and wedges for garnish
- 1 tbsp dried fresh coconut
Instructions:
1. Combine rum, coconut cream, fresh lime juice, lime wedge (whole) and simple syrup in a blender and mix well.
2. Pour over ice in a glass.
3. Garnish with a lime wedge and coconut flakes and relish in the refreshing blend of flavors!
Cheers to Island Cocktails!
The Painkiller, Bushwacker, and Lime in da Coconut each boast rich histories and flavors tied to the delightful ambiance of St. Thomas. These cocktails are a reminder of warm sunny days, refreshing ocean breezes, and laughter shared with friends.
The next time you find yourself craving a bit of island life, whip up any of these classic cocktails. Their unique flavors and stories will transport you back to the Caribbean, even if you're just enjoying them from your backyard! Here’s to relaxation and the vibrant spirit of Caribbean cocktails!
Comments