The Painkiller cocktail was created in 1971 by Daphne Henderson at the Soggy Dollar Bar, located on White Bay on the island of Jost Van Dyke in the British Virgin Islands. The bar famously earned its name because it had no dock; patrons had to swim ashore from their boats to get a drink, leaving them with soaking wet money to pay the bartender. Henderson mixed up her secret, creamy, tropical concoction—a rich twist on the classic Piña Colada—specifically to help soothe the hangovers of these traveling boaters.
Lord Byron's Painkiller
Ingredients:
-
50mls Pure Single Rum (Bourbon Cask)
-
30mls Pineapple juice
-
30mls orange juice
- 20mls Coco Lopez
- 10mls lime juice
- Grated nutmeg
Method:
Shake & strain into a tiki mug
Fill with crushed ice
Grated nutmeg
Garnished with Citrus wedge
& Pineapple leaves
Fill with crushed ice
Grated nutmeg
Garnished with Citrus wedge
& Pineapple leaves
Drop-ins welcome.
4 Banksia Drive, Byron Bay NSW 2481
+612 8646 4901
Online enquiries:
info@lordbyrondistillery.com.au
100% Renewable Energy. Zero Waste.
Licence Number: LIQW88001501
In Australia, it is illegal to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years
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