THE PAIN KILLER

By now the lawn has been mowed a few times, the outdoor furniture has been pulled out, cleaned off and put into place. The grill has a new propane tank attached and your ready for summer. All you need is something to relieve the pain in your back from all that work. The prescription: Our cocktail of the month – The Pain Killer

The original “Pain Killer” has been updated by the talented mixologists at Chef Tory Miller’s pan-Asian restaurant, Sujeo, in Madison, Wisconsin. This fresh pineapple and orange juice Tiki-style concoction is a thirst quencher to be shared with friends all summer long.

The Pain Killer

INGREDIENTS

2 Ounces – El Dorado 15-year-old rum
1 1⁄2 Ounce – freshly squeezed pineapple juice
1 Ounce – freshly squeezed orange juice
1 Ounce – Coco Lopez coconut cream

INSTRUCTIONS

Add all ingredients to a shaker with ice and shake until chilled.
Pour with the ice into a Tiki mug, and garnish with freshly grated nutmeg.