Try the Painkiller Recipe from Tropic Thunder

The Painkiller is the No. 1-selling tiki drink at Tropic Thunder in the Roosevelt Row district, and once you taste this voluptuous cocktail confection, the reasons for its popularity will be numbingly obvious. Created in the ’70s by Daphne Henderson at the Soggy Dollar Bar in the British Virgin Islands, it’s the kind of coconut- and pineapple-forward easy-drinker that whisks you away to the beach, much like its cousin, the piña colada. But the Painkiller is different medicine altogether, mainly due to its use of Pusser’s Rum, a dark, full-bodied Guyana spirit whose notes of molasses, toffee and dried fruit lend the depth and complexity you won’t find in a piña colada. After one, you’ll be feeling no pain, which is why Tropic Thunder cuts everyone off at two drinks.

Tropic Thunder’s version of this trademarked cocktail, created by bar manager and operating partner Trey Bivens, requires a spindle mixer and a pebble ice machine. Your best bet: drink it on-site. However, if you insist on making it at home, try this simplified version.

In a large mixing tin, combine:

• 2 oz. Pusser’s Gunpowder Proof Navy Rum
• 3 oz. Coco López coconut cream
• 2 oz. pineapple juice
• 1 oz. freshly squeezed orange juice

Shake vigorously, then use a milk frother to aerate the mixture further.

Pour into a snifter over crushed ice, adding more ice to fill the glass.

Garnish with a pineapple leaf, an orange slice and a heavy dusting of freshly grated nutmeg.