Cheddar's Painkiller Cocktail

If you’ve ever visited Cheddar's Scratch Kitchen, you might already be familiar with their tropical favorite: the Painkiller. While the original version comes from the British Virgin Islands, this Cheddar’s Painkiller cocktail recipe is a popular twist that’s easy to recreate at home. With a mix of fruit juices, rum, and coconut, it’s a smooth, island-inspired drink that’s perfect for relaxing.

According to the internet, the Painkiller was originally created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. It’s a rum-based drink traditionally made with dark rum, pineapple juice, orange juice, and cream of coconut, then topped with a sprinkle of nutmeg.

The drink quickly became a favorite for its tropical flavor and creamy texture, offering a smooth, slightly sweet escape in a glass. Its popularity spread beyond the Caribbean, eventually making its way to restaurant menus like Cheddar’s Scratch Kitchen, where it gained a new following.

Pusser's Rum trademarked the name, which apparently has caused quite the controversy among mixologists. If you're interested in the debate, visit this thread on Reddit (but be forewarned about some salty language!). My use of a different brand of rum is less political, however; Ron Centenario is simply the brand I keep on hand!

Curious what else I like to make with Ron Centenario? Check out my amazing mango daiquiri recipe! Or if you want another drink inspired by the Caribbean, try a Cayman Lemonade for a vibrant afternoon cocktail.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Recipe
• Top tip
• Food and Kitchen Safety

Ingredients

This tropical cocktail blends fruit flavors with rich coconut and a smooth rum base. Each ingredient plays a role in creating the creamy, refreshing taste that makes the Painkiller so popular.

• Dark rum – A bold, rich rum gives the drink its signature kick and depth of flavor. Jamaican-style or navy-strength rums are especially popular choices.
• Pineapple juice – Brings a sweet, tropical fruitiness that forms the base of the cocktail.
• Orange juice – Adds a bit of citrus brightness to balance out the sweetness.
• Cream of coconut – This thick, sweet coconut cream adds richness and a smooth, creamy texture. Note that this cream of coconut is not the same as either coconut cream or coconut milk! Be careful about which one you purchase. At my supermarket, the cream of coconut was near the Hersey's syrup instead of in the international aisle.
• Ice – Used both in the shaker and the glass to keep the drink cold and refreshing.
• Simple syrup – Used to help the toasted coconut stick to the rim of the glass.
• Sweetened shredded coconut – Toasted and used as a decorative and flavorful rim for the glass.
• Nutmeg – A dash on top adds a warm, aromatic note that’s traditional for this cocktail.
• Pineapple slice and maraschino cherry – Optional garnishes that enhance the tropical look and flavor.

See recipe card for quantities.

Instructions

Start by toasting the shredded coconut in the oven until it turns golden brown. While that’s baking, get your glass ready by dipping the rim in simple syrup, then coating it with the toasted coconut. This gives the drink a fun, tropical look and adds a bit of extra flavor.

Next, fill a cocktail shaker with ice cubes and add the dark rum, pineapple juice, orange juice, and cream of coconut. Shake it well until everything is nicely chilled and combined.

Fill your prepared glass with ice and strain the drink into it. Sprinkle a little ground nutmeg on top, and if you like, add a slice of pineapple and a maraschino cherry for garnish. Serve immediately and enjoy.

Hint: To help the toasted coconut stick to the glass rim, use a thick, sturdy glass with a smooth edge—thin or sharp-edged glasses don’t work as well. Make sure to coat the rim evenly with simple syrup; you can tilt the glass and rotate it through a shallow dish for better coverage. Press the rim gently but firmly into the toasted coconut while it’s still slightly warm and sticky. If needed, press some coconut on with your fingers to fill in any gaps. Let the rim set for a minute before adding ice or liquid to the glass.

Substitutions

To make a non-alcoholic version of the drink, you can substitute the dark rum with a splash of coconut water and a bit of rum extract for flavor. Another option is to use a zero-proof dark rum alternative, which some brands now offer.

Keep the rest of the ingredients the same—pineapple juice, orange juice, and cream of coconut—and prepare the drink as usual. You'll still get the tropical flavors without the alcohol.

Variations

There are several ways to change up the painkiller while keeping its tropical vibe.

First, you could try it frozen. Simply blend all the ingredients with ice instead of shaking for a frozen slushy-style drink.

If you like a bit more spice, substitute a spiced rum like Captain Morgan's for the un-spiced dark rum.

Finally, you could also add a splash of lime juice to cut the sweetness and add extra cirrus vibe.

Equipment

To make this cocktail at home, you'll need a few basic tools. For toasting the coconut, use a baking sheet, optionally lined with parchment paper for easier cleanup. Have a couple of small bowls or plates ready for dipping the glass in simple syrup and coconut.

A cocktail shaker with a strainer is essential for mixing and chilling the drink properly. You'll also need a margarita glass or other wide-rimmed glass for serving, especially if you plan to add the toasted coconut rim. These simple items help you create a bar-quality drink right in your kitchen.

Storage

This cocktail is best enjoyed fresh, but you can store the mixed liquid (without ice or garnish) in the refrigerator for a few hours if needed. Use an airtight container to keep the flavors from fading. When ready to serve, give it a good shake or stir, then pour over fresh ice and add the nutmeg and garnishes. Avoid storing the drink with ice already in it, as it will water down the flavors over time. The toasted coconut rim is best added just before serving for the best texture.

Recipe

Food and Kitchen Safety

Here are a few quick safety tips to keep in mind:

• Watch the coconut while toasting – Shredded coconut can go from golden to burned very quickly. Keep a close eye on it and stir halfway through to toast it evenly.
• Use caution with hot baking sheets – Let the sheet cool slightly before handling or transferring the coconut to avoid burns.
• Be careful with the glass rim – When pressing the glass into coconut, avoid using too much force, especially with thinner glassware, to prevent chipping or breakage.
• Drink responsibly – This cocktail contains a good amount of alcohol, so enjoy it in moderation and never drink and drive.