This Island Cure Cocktail Recipe is a tropical escape in a glass, inspired by the famous Painkiller from Cheddar’s. Creamy coconut, rich dark rum, and bright pineapple-orange citrus come together in a bold, beach-worthy blend. Topped with a toasted coconut rim and dusted with nutmeg, it’s smooth, strong, and incredibly satisfying. Whether you’re kicking off a vacation or need one in spirit, this drink delivers sun-soaked flavor with every sip.
Ingredients
-
3 oz Pusser’s Rum (or any dark navy-style rum)
-
3 oz Cream of Coconut (Coco López preferred)
-
3 oz Pineapple Juice
-
2 oz Orange Juice
-
Ice (crushed or cubed)
Garnish:
-
Toasted coconut flakes (for rimming)
-
Pineapple wedge
-
Maraschino cherry
-
Pinch of nutmeg (freshly grated if possible)
Preparation
Step 1: Prep the rim
Dip the rim of a large glass in cream of coconut, then roll it in toasted coconut flakes for a flavorful, crunchy finish.
Step 2: Mix the base
In a shaker, combine 3 oz Pusser’s rum, 3 oz cream of coconut, 3 oz pineapple juice, and 2 oz orange juice.
Step 3: Shake until chilled
Add ice to the shaker and shake vigorously for 10–15 seconds until well combined and frosty.
Step 4: Serve
Fill the coconut-rimmed glass with crushed or cubed ice. Strain the cocktail into the glass.
Step 5: Garnish and enjoy
Top with a pineapple wedge, maraschino cherry, and a pinch of freshly grated nutmeg.
Variation
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Light & Breezy: Use light rum for a more subtle version
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Frozen Version: Blend with crushed ice for a tropical smoothie-style treat
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Mocktail: Replace rum with coconut water and add extra pineapple juice
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Spiced Punch: Use spiced dark rum and a dash of cinnamon for warmth
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Malibu Twist: Swap in coconut rum for extra island sweetness
Cooking Note
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Coco López or similar cream of coconut gives the drink its signature texture and sweetness
-
Use fresh-squeezed orange juice for the brightest flavor
-
Nutmeg adds authentic island flair—don’t skip it!
-
Always shake cream of coconut well before using; it separates naturally
-
Use a wide glass like a tiki mug or highball to hold all the ice and garnish
Tips
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Chill your glass before pouring for a longer-lasting cool
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Toast your own coconut flakes for the rim for maximum aroma and crunch
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Use navy-style or high-proof rum for true “Painkiller” strength
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Add a splash of club soda for a fizzy variation
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Use a straw and stir before sipping to blend the layered flavors
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Nutritional Information (per serving)
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Calories: 310
-
Protein: 1g
-
Fat: 5g
-
Carbohydrates: 26g
-
Sugar: 22g
-
Sodium: 18mg
FAQs
Can I use a different type of rum?
Yes. While Pusser’s is traditional, any dark or navy-style rum will work.
Is cream of coconut the same as coconut milk?
No. Cream of coconut is sweet and syrupy—perfect for cocktails. Coconut milk is not a substitute.
Can I make this drink in a blender?
Absolutely. Blend all ingredients with ice for a frozen version that’s smooth and slushy.
What’s the best glass to serve it in?
Use a tall highball glass or tiki mug for tropical presentation and room for garnish.
Is it very sweet?
It’s sweet and rich, but the orange juice and nutmeg help balance the flavors beautifully.
Conclusion
The Island Cure Cocktail Recipe, Cheddar’s Painkiller-style, is a creamy, boozy, tropical dream. From the toasted coconut rim to the rum-soaked pineapple-citrus core, every sip feels like a beachside escape. Whether blended or shaken, garnished to the max or served simply over ice, this cocktail brings island magic straight to your glass. Perfect for summer parties, tiki nights, or whenever you need that “I’m on vacation” feeling—no boarding pass required.
The Island Cure (Cheddar’s Painkiller Copycat) Recipe
- Total Time: 5 min
Ingredients
Ingredients
-
3 oz Pusser’s Rum (or any dark navy-style rum)
-
3 oz Cream of Coconut (Coco López preferred)
-
3 oz Pineapple Juice
-
2 oz Orange Juice
-
Ice (crushed or cubed)
Garnish:
-
Toasted coconut flakes (for rimming)
-
Pineapple wedge
-
Maraschino cherry
-
Pinch of nutmeg (freshly grated if possible)
Instructions
Step 1: Prep the rim
Dip the rim of a large glass in cream of coconut, then roll it in toasted coconut flakes for a flavorful, crunchy finish.
Step 2: Mix the base
In a shaker, combine 3 oz Pusser’s rum, 3 oz cream of coconut, 3 oz pineapple juice, and 2 oz orange juice.
Step 3: Shake until chilled
Add ice to the shaker and shake vigorously for 10–15 seconds until well combined and frosty.
Step 4: Serve
Fill the coconut-rimmed glass with crushed or cubed ice. Strain the cocktail into the glass.
Step 5: Garnish and enjoy
Top with a pineapple wedge, maraschino cherry, and a pinch of freshly grated nutmeg.
Notes
-
Coco López or similar cream of coconut gives the drink its signature texture and sweetness
-
Use fresh-squeezed orange juice for the brightest flavor
-
Nutmeg adds authentic island flair—don’t skip it!
-
Always shake cream of coconut well before using; it separates naturally
-
Use a wide glass like a tiki mug or highball to hold all the ice and garnish
- Prep Time: 5 min
- Cook Time: 0 min
Nutrition
- Calories: 310
- Sugar: 22g
- Sodium: 18mg
- Fat: 5g
- Carbohydrates: 26g
- Protein: 1 g