The Painchiller

A smoky riff on the classic tiki drink, the Painkiller. By swapping out the traditional dark rum for mezcal, this recipe pairs the creamy coconut and pineapple notes with a striking, earthy campfire finish.

Ingredients:

  • 2 oz. mezcal (Bottle Rocket uses Cruz de Fuego)

  • ¾ oz. unsweetened pineapple juice

  • ¾ oz. fresh orange juice

  • 1½ oz. homemade coconut cream

  • Tools: shaker, strainer

  • Glass: highball

  • Garnish: coconut paleta (recipe below, or buy coconut pops)

Instructions:

  • Combine ingredients with ice and shake well. Strain into ice-filled glass. Garnish by placing coconut paleta in glass.

Attribution:

Recipe: Jorge Saldarriaga and Jared Saul, Bottle Rocket, Chicago
Photo: Emma Janzen | July 11, 2017
Origin: Imbibe

Mezcal CocktailClarence Mailwas