Can’t make it to the famed Soggy Dollar Bar in the British Virgin Islands to enjoy a true Painkiller drink? Don’t worry; we’ve got you covered. Our Painkiller recipe comes straight from the Soggy Dollar Bar on the island of Jost Van Dyke so you can make your own, true-as-it-gets Painkiller to relax in a hammock on your front porch or perhaps sunbathing poolside.

It’s a bright drink with vibrant fruit flavors and colors that’s meant to be celebrated and consumed on a hot, sunny day. Don’t worry: The convenience of concocting these cocktails from home means you have the option of either staying dry or getting in the spirit of Soggy Dollar Beach by getting wet. Then, you can find your in-home bartender and pay with a soggy dollar bill, as the namesake bar suggests.

Where did the Painkiller originate?

As the name suggests, the Soggy Dollar Bar earned its keep from patrons who would swim to the bar and pay with soggy bills. They did so on the island of Jost Van Dyke, an island with a population smaller than 400 people. The Soggy Dollar Bar, however, is not just there to accommodate guests who want to enjoy a Painkiller after a relaxing day in the water; there’s also food.

Try everything from filet mignon kabobs, Soggy’s famous conch fritters, coconut shrimp, crab cakes and lobster rolls, among many other items — and those are just some of the appetizers.

Want to take a piece of the island home with you? Check out the Soggy Dollar’s boutique. Not able to make it out to the BVIs? You can shop their goods, including Soggy Dollar Rum, online, too.

Painkiller Drink Recipe

• 2-4 oz. of Pusser’s Rum
• 4 oz. pineapple juice
• 1 oz. cream of coconut
• 1 oz. orange juice
• Grated fresh nutmeg

In a cocktail shaker filled with ice, add first four ingredients and shake. Pour into cocktail glasses over ice and top with grated nutmeg.

Serves 1-2

Step 1:

First, the bartender adds the Pusser’s Rum, two to four ounces depending on the generosity of the pour.

Optional Ingredient:

Is that mango rum? Yes it is. To each his or her own.

Step 2:

Next, add pineapple juice (four ounces), cream of coconut (one ounce) and orange juice (one ounce).

Step 3:

Top with grated fresh nutmeg, vigorously grated with oomph.

Step 4:

The most important step: Enjoy your Painkiller drink in a hammock, preferably alongside a fellow Caribbean beach bum. Does the resulting painkiller drink actually kill pain or increase it? That’s up to you.

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The Mai Tai became associated with Hawaii when it was served by Oahu’s iconic “Pink Palace,” The Royal Hawaiian. Bergeron was hired to create the hotel’s drink menu, and he made a new version of the Mai Tai to appeal to visitors who wanted to sip fruity cocktails on the beach. (We can relate.) It became so popular, it was featured in the Elvis movie Blue Hawaii, and it was said to be one of President Nixon’s favorite drinks. So get your tiki bar stocked and ready: Here’s how to make a Mai Tai at home.

Video by: Jeramey Rice

Mai Tai Drink Recipe

• 1 ¼ oz. light rum
• ½ oz. orgeat syrup
• ½ oz. orange curacao
• 2 oz. lemon juice
• 2 oz. pineapple juice
• 1 oz. dark rum float

Instructions:

Add ice to a cocktail shaker, then add all ingredients except the dark rum and shake well. Strain into a glass with ice. Float dark rum on top and serve.

Serves 1

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Lava Pit Frozen Rum Cocktail

• 1½ oz. dark rum
• ¼ cup mango puree
• ¼ cup strawberry puree

Instructions:

In a blender, combine rum, mango puree and ice and blend until smooth. Add strawberry puree into a glass and pour the content of the blender over the top.

Serves 1

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Berry Banana Colada Frozen Rum Cocktail

• 1 frozen banana
• 4-5 frozen strawberries
• 3 oz. piña colada mix
• 2 oz. Cruzan aged rum
• Sprinkle of fresh nutmeg

Instructions:

In a blender, add all the ingredients except nutmeg. Blend until smooth, pour into a tall cocktail glass and sprinkle with nutmeg.

Serves 1

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Beach Bucket Bingo Frozen Drink Recipe

• 1 oz. mango puree
• 1 oz. strawberry puree
• ½ oz. triple sec
• ½ oz. amaretto
• ½ oz. dark rum
• ½ oz. coconut cream
• Cherry and a pineapple wedge for garnish (optional)

Instructions:

Combine all the ingredients in a blender with ice. Blend until smooth and serve garnished with a cherry and pineapple wedge.

Serves 1

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Knee Bender Rum Cocktail

• 1 frozen banana
• 4-5 frozen strawberries
• 2 oz. rum
• Splash of triple sec
• Splash of tequila

Instructions:

In a blender combine all the ingredients and blend until smooth, adding ice if needed. Pour into a glass and enjoy.

Serves 1

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Ah, the Cayman Islands. Relaxing on Seven Mile Beach. Drinking Cayman Lemonades at Calico Jack’s. Snorkeling with friendly creatures at Stingray City. But for all the times when you can’t visit the Cayman Islands, you can feel like you’re there when you whip up this refreshing Cayman Sunset, a frozen drink made with a few types of rum, fruit juices and banana liqueur. Take a sip, watch the sunset and pretend you’re watching it from George Town.

Video by: Chris Balogh

Cayman Sunset Frozen Rum Cocktail

• ¾ oz. amber rum
• ¾ oz. dark rum
• ¾ oz. banana liqueuer
• 1½ oz. pineapple juice
• 1½ oz. orange juice
• ½ oz. piña colada mix
• Myer’s Rum floater

Instructions:

Mix first six ingredients in a blender with ice. Pour into a tall glass and add a Myer’s Rum floater on top.

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Firecracker Drink Recipe

• 3-4 watermelon chunks
• 3 oz. spiced rum
• 1 oz. triple sec
• 1 oz. fresh lime juice
• 1 oz. simple syrup
• 1 tsp cayenne pepper

Muddle watermelon chunks in a cocktail shaker. Add the rest of the ingredients and shake with ice. Strain into a glass and garnish with watermelon wedge.

Serves 1, Recipe courtesy of Cosmopolitan

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Karel’s Special Drink Recipe

• 2 oz. coconut rum
• 1 oz. cream of coconut
• 1 oz. pineapple juice
• Splash of vodka

Add all ingredients to a cocktail shaker. Add ice, shake well, strain into a glass and serve.

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Point of No Return Drink Recipe

• ¾ oz. Nassau Royale
• 1 ½ oz. Mango rum
• ¾ oz. white rum
• Orange juice
• Guava juice
• Shake well with ice

Add the Nassau Royale and both rums to a cocktail shaker. Add ice, shake well and strain into a glass. Top off with equal parts of orange juice and guava juice.

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