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Challenge: Cocktail Hour

Jamaican Painkiller

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Make any day a vacay with this new twist on a Jamaican Painkiller. It’s a perfect sunny day drink–but watch out! They’re tasty…and strong.

Jamaican Painkiller

  • Yield: 2 large drinks, 4 small


  • 4 oz Dark Rum (such as Myers's)
  • 4 oz Cinnamon Cream Rum (Chila 'Orchata)
  • 6 oz pineapple juice
  • 1 cup frozen pineapple
  • ¼ cup Coco Lopez (Pina colada mix)
  • 1 cup ice
  • Garnish: nutmeg, cherry and pineapple leaves


  1. In a blender, add: both rums, pineapple juice, pineapple, ice and Coco Lopez.
  2. Blend until smooth.
  3. Top with a shake of nutmeg.
  4. Optional: garnish with cherries and 2 pineapple leaves. Serve in a tall hurricane glass or a stemless wine glass.

Recipe Tags

Notes: When mixing a cream liquor (like the cinnamon) with juice, some separation occurs. This is perfectly fine and still tasty!

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