But he has always given Daphne Henderson credit with a by-line in Pusser’s printed media: AS INSPIRED BY DAPHNE AT THE SOGGY DOLLAR BAR AT WHITE BAY ON JOST VAN DYKE. Soon after, Tobias started promoting Pusser’s Painkillers® first at the Road Town Pub and then at his restaurants at West End and on Marina Cay. The ten patrons gathered around the bar unanimously preferred his version to hers, and the rest is history! Tobias discerned a slight difference, but thought his mixture to be better, not quite so sweet as hers, and told her so. So he mixed one of his and circulated it for comments. The following Sunday, Tobias returned to her bar and announced to the patrons on hand that he had finally broken her secret. There we went to work trying to match her flavor as closely as possible with his own recipe, which he finally worked out to be “4-1-1-1” ratio-four parts pineapple, one part cream of coconut and one part orange juice adding Pusser’s Rum to suit. One late Sunday afternoon, after a morning spent “killing the pain,” Tobias somehow managed to get one of her concoctions back through the surf and over the gunwale into his boat, and ultimately into his kitchen on Tortola where he lives. The fact that Tobias had gone to The Admiralty Board of the Royal Navy and gained permission to commercialize the rum in 1979 made him curious about this deliciously concocted recipe made with Pusser’s Rum.ĭaphne Henderson and Charles Tobias became good friends, but in spite of their close friendship, and no matter how he tried, she refused to divulge her secret recipe for the cocktail. Boaters, including Pusser’s founder, Charles Tobias, came from distant places to sample her version of the Painkiller for which she’d become locally famous. Top with an additional rum float if you so desire and garnish with a generous. Daphne Henderson created the rum cocktail in the 1970s at her bar, the Soggy Dollar Bar, in the British Virgin Islands. Shake vigorously and strain into a cup of a crushed ice. Mix all liquid ingredients in a shaker over ice.
The exact proportions of ingredients vary depending on the specific recipe, but most pain killer cocktails involve a 2:1 ratio of alcohol to. One common recipe is to mix bourbon or vodka with Tylenol or ibuprofen. It was owned by an English lady, Daphne Henderson. 2 oz dark blended rum, preferably high-proof. There are many different ways to make a pain killer cocktail, but all of them involve a combination of alcohol and painkillers. Of course, your dollars get wet, hence the name “Soggy Dollar Bar.” There’s no dock, so the usual way in is to swim. This complex variation-which also includes tangerine juice in place of OJ-might be a little stronger than your average Painkiller, but it will put you on the path to blissful summer drinking in no time.A version of the classic Pusser’s Painkiller® had its start at the six-seat Soggy Dollar Bar on a long stretch of white sand beach at White Bay on the island of Jost Van Dyke in the British Virgin Islands. “The cocktail has strong notes of pandan and coconut, and the bold blend of rums hold up well to the dilution of the crushed ice when blending.” “The Pandan Painkiller works well as a frozen cocktail due to a favorable proportion of rum to juice and syrup,” says Beary, Beverage Director of Three Dots and a Dash, who uses a hefty blend of golden and black rums as the base of the drink. Pandan and coconut naturally pair together in desserts across the region, so the addition-which provides the recipe with a green hue-makes perfect sense. The only way to make the tropical concoction an even more suited to warm weather relaxation is to throw it in a blender-so that’s exactly what Kevin Beary and Julian Cox of Chicago’s Three Dots and a Dash did, with a couple of adjustments and additions, namely the fragrant pandan leaf that hails from Southeast Asia.
The Painkiller is a staple across the Virgin Islands for a reason: The medley of coconut, pineapple and orange juices and rum is the perfect companion to an endless summer.
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