Frozen Painkiller
Pusser's Navy rum, pineapple, orange, coconut — tiki cure-all.
The BVI's official cocktail, rich and creamy, fresh nutmeg on top.
Bench-tested by the Will It Slush? team · Last revised August 4, 2026
Ingredients
Scale the batch — amounts update live in your units.
- Pusser's Navy Rum235 ml
- Pineapple Juice295 ml
- Orange Juice120 ml
- Cream of Coconut120 ml
- Water275 ml
Method
- 1.Combine in Slushi, 60 min.
- 2.Grate fresh nutmeg over the top.
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Notes from our testing
Pusser's at 54.5% ABV is the variable — 2.5 oz is the ceiling for a full batch.
The Painkiller is specified with Pusser's Navy Rum, and Pusser's Gunpowder Proof is 54.5% ABV — considerably stronger than the 40% most recipes assume. Pouring the traditional two or three ounces per drink into a full chamber puts you well past the window, and it is the single reason most home Painkiller slush attempts fail.
Two and a half ounces of Pusser's across a 64 oz batch, with pineapple juice as the bulk, 2 oz of orange and about 2 oz of cream of coconut, lands near 9% ABV and 11 Brix. The lower Brix target is deliberate — coconut fat softens the texture and 12 would come out sloppy.
If you only have standard 40% rum, you can go to 3.5 oz for the same alcohol content, but the drink loses the molasses depth that defines it. Pusser's at a smaller pour tastes more like a Painkiller than a bigger pour of light rum.
Fresh nutmeg on top, grated at the glass. It is the signature of the drink and pre-ground nutmeg in the batch just settles out and tastes dusty.