If you’ve ever enjoyed a nice Piña Colada, then it’s time for you to indulge in a Painkiller. Like a Piña Colada, the Painkiller is a fruity, coconut-based, rich cocktail.

The classic cocktail had its start at Soggy Dollar Bar in 1970—a six-seat spot in White Bay on the islands of Jost Van Dyke in the British Virgin Islands. The Soggy Dollar Bar received its name from the simple fact that attendees had to swim to sit at the bar. Which meant your dollar bills would be wet.

The owner Daphne Henderson created the infamous Painkiller using Pusser’s Rum. Founder of Pusser’s Rum, Charles Tobias asked Daphne for two years for the Painkiller recipe—she refused to hand it over. One day, Charles was able to sneak the cocktail back to his home, and he began his journey to match the flavors. He came close with his one recipe—a 4-1-1 ratio. It was four parts pineapple, one part cream of coconut, one part orange juice, and Pusser’s Rum.

During the 80s, Pusser’s Rum trademarked the Painkiller. Although the drink can be made with any rum, if the Painkiller is on a bar menu, the rum listed should be Pusser’s.

If you’re ever in the mood for a cocktail that will transport you to a tropical oasis, this is for you. The mix of creamy coconut, summer fruits, and rum brings the beach to your glass.

Here is our favorite recipe!

Pain Killer

Ingredients:

• 2 1/2 oz. Aged Rum (Pusser’s Rum)
• 4 oz. Pineapple Juice
• 1 oz. Cream of Coconut
• 1 oz. Orange Juice
• Fresh Nutmeg (for garnish)
• Pineapple Wedge (for garnish)

Preparation: Place all ingredients into a cocktail shake. Shake vigorously to combine then pour over ice into a hurricane or highball glass. Garnish with freshly grated nutmeg and a pineapple wedge.