Painkiller Cocktail Food

PAINKILLER COCKTAIL KEG

Steps:

• Whisk or shake together the rum, cream of coconut, pineapple juice, triple sec and nutmeg until well combined (see Cook's Note). Chill for at least 2 hours.
• Meanwhile, cut the stem off the pineapple. Using a pineapple corer, twist into the top of the pineapple but don't cut all the way through to the bottom. Pull out the pineapple rings and reserve for drink garnishes. Use a paring knife to cut away as much of the remaining core in the pineapple as possible. Insert a fruit keg tap into the pineapple following the manufacturer's instructions. Replace the stem on top of the pineapple like a lid and refrigerate until ready to use.
• Shake the chilled drink vigorously. Pour through a fine-mesh strainer into the hollowed-out pineapple.
• To serve, pour about 1/4 cup of the drink mixture over ice in a glass and top with some pineapple soda. Garnish with a pineapple ring and serve.

THE PAINKILLER COCKTAIL

Steps:

• Fill large (beer or water) glass with ice. Pour all ingredients except the nutmeg into glass. Stir with long spoon until ingredients are mixed. Grate whole nutmeg on top of drink or sprinkle with ground nutmeg.

PAINKILLER

Steps:

• Shake or stir pineapple juice, rum, cream of coconut, and orange juice together and pour over ice in a tall glass. Sprinkle nutmeg on top and serve.