How to make a Painkiller Cocktail | Don't get sued!

I'll show you exactly how to craft a perfect Painkiller using Pusser’s Rum, fresh juices, and creamy coconut. Plus, well dive into the fascinating (and slightly controversial) history of this tropical classic, from its origins at the Soggy Dollar Bar to the legal drama surrounding its trademark. Whether you're a bartender looking to level up your cocktail game or a home mixologist craving a taste of the islands, this is one drink you need to master. #PainkillerCocktail #RumDrinks #CocktailHistory This project is 100% fan supported and here is how you can help it grow. PATREON SUPPORT : https://www.patreon.com/c/DrinksWithDave OTHER SOCIALS : https://linktr.ee/drinkswithdave CHAPTERS Intro 0:00 Origin of the painkiller 0:35 Pusser's Copyright 3:16 Ingredients 4:15 Build a Painkiller 5:07 Tasting 6:24 HANKY PANKY 3:25 2 oz. (60 ml) Rum (Pusser's) 4 oz. (120 ml) Pineapple Juice (fresh squeezed or no sugar added) 1 oz. (30 ml) OJ (fresh squeezed) 1 oz. Cream of Coconut Garnish : Orange slice, pineapple fronds, grated nutmeg EQUIPMENT Shaker Tins Lewis Bag + Mallet (for crushing ice) Hawthorne or Julep Strainer Lowball glass (any glass works)