I suppose you could also just use, say, 20ml coconut milk and as much regular sugar syrup as is required for balance.Ģ) I have also made this with grapefruit juice in place of orange juice and it works really well.ģ) Please also note, the proportions given in the original recipe are 50% more voluminous than I have given, so it’s 75ml rum, 120ml pineapple juice, 30 orange juice, 30ml coconut cream… I’m just thinking about your head tomorrow.Nothing says palm trees and ocean breezes like an ice cold Painkiller, the ultimate Caribbean cocktail. You don’t really need to make tons of this syrup at a time - I just saved a little from the end of a tin I’d used to make a Thai curry. I have come to favour the above method, since coconut milk is an ingredient I usually have in the larder. Garnish outlandishly - and don’t neglect to grate nutmeg on top.ġ) The original recipe calls for Coco Lopez coconut cream, available from cocktail specialists. It will keep in the fridge for a week or two.įor the cocktail itself, shake everything with just a couple of cubes of ice, really hard, for a long time, and then pour out over fresh ice into a large glass or Tiki mug and top with more ice. Place in a saucepan and stir over a gentle heat until fully dissolved then allow to cool. So that’s one part coconut milk (I favour the Thai brand, Aroy-D, which you can buy from Asian supermarkets in 6 x long life cartons or individual tins) to two parts golden caster sugar. For the Coconut Syrup, simply make a basic 2:1 sugar syrup using canned cocount milk in place of the water.
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