Painkiller · Vincent’s Corner Grocery
Mint Julep · The Smoke Shop BBQ
Midnight in Paris · Colette
The team behind Big Dipper Hospitality—which includes Mamaleh’s, State Park, and Café du Pays—are a highly adaptable bunch. In the age of social distancing, they’ve converted Café du Pays into Vincent’s Corner Grocery, a new concept selling pantry items, prepared foods, and cocktails including the Painkiller.
While the Painkiller sounds tailor-made for 2020, it’s been a tiki favorite for decades.
“The Painkiller has been the signature cocktail of the Soggy Dollar Bar in the British Virgin Islands since the 1970s,” says Vincent’s co-owner Evan Harrison. “It’s very similar to a Piña Colada, but with the addition of nutmeg as a garnish.”
The refreshing concoction is made with orange and pineapple juices, coconut cream, and rum. Though the traditional recipe calls for the British Navy-style Pusser’s Rum, Harrison instead opts for a blend of rums produced by local distiller Privateer Rum: their New England White Rum and a private-barrel selection made exclusively for the restaurant group. For the latter, home bartenders can swap in Privateer’s True American Amber Rum.
“Using a blend of multiple rums is customary in classic tiki drinks, and we think the bright, herbaceous tropical flavors of the New England White and the rich, oaky character of the True American Amber rums make for a really satisfying and complex drink,” Harrison says.
His recipe also includes an optional dash of a five percent lactic acid—a common ingredient in old-timey soda fountain drinks—to slightly reduce sweetness and add a tart touch. While Vincent’s makes their own, Harrison recommends picking up a bottle of Lactart lactic acid at The Boston Shaker in Somerville.
1 ounce Privateer New England White Rum
1 ounce Privateer True American Amber Rum
1 ounce fresh orange juice
1 ounce fresh pineapple juice
½ ounce coconut cream
1 dash lactic acid (optional)
Nutmeg, for garnish
Add all ingredients to a shaker filled with ice and shake until chilled. Double strain into a highball glass filled with ice and garnish with grated nutmeg.