![Painkiller](https://cdn.statically.io/img/www.foodandwine.com/thmb/qGtfHGNP4liUJMe5qQ3oiykWhrE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/The-Painkiller-VT-RECIPE0522-c3ad4272d3954ac7bbb5b7ed0ac13c5a.jpg)
Ingredients
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½ cup bottled fresh pineapple juice
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¼ to 1/2 cup (2 to 4 ounces) rum (such as Pusser's Rum), to taste
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2 tablespoons cream of coconut (from 1 [15-ounce] can)
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2 tablespoons fresh orange juice (from 1 orange)
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Freshly grated nutmeg
Directions
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Pour pineapple juice, rum, cream of coconut, and orange juice into a cocktail shaker filled with ice. Place lid on shaker, and shake until well combined, 10 to 15 seconds. Strain evenly into 2 Collins glasses filled with ice, and garnish with nutmeg.
Note:
To prepare fresh pineapple juice: Using a juicer, juice 4 cups chopped pineapple (about 1 pound). Pour fresh juice through a fine wire-mesh strainer into a vessel; discard solids.