Who is ready for summer? While we're getting a slow start to warm weather here in Seattle, nothing is stopping us from mixing up some sunshine in a glass. This tropical taste of summer, often listed on bar menus as the "Painkiller," is a classically delicious combination of pineapple, orange and coconut that will transport you to hot days and long evenings — no matter the time of year.
INGREDIENTS
- 2 oz. Pineapple Rum
- 4 oz. Pineapple Juice
- 1 oz. Freshly Squeezed Orange Juice
- 1 oz. Cream of Coconut
- Pineapple for garnish
HOW TO MAKE IT
- Add the rum, pineapple juice, orange juice and cream of coconut to a shaker.
- Top with ice and shake until well-chilled.
- Strain into a cocktail glass over crushed ice.
Sure, a glass of wine or a beer is a nice way to unwind – but every now and then, you deserve a happy hour that's a little more...hmmm. What's the word? Refined! Kelly Sparks of Queen Bee Mixology is graciously sharing a new cocktail with us every week, just in time for Happy Hour.
Queen Bee is raising the bar for cocktails made at home with recipes that are both easy – and delicious! Want more? Connect with Queen Bee Mixology on social media for extra recipes and behind-the-scenes content produced by VMG Studios. Please drink responsibly.
