This is a popular drink in the Virgin Islands and on cruises.  I like it anywhere, anytime. Pusser’s rum first published it, so it is my  choice of
Caribbean rums

Pain Killer

Ingredients

1 oz cream of coconut milk ( found in most markets)
1 oz orange juice
4 oz pineapple juice
2 oz rum ..plus extra oz as a topper.

Method

Blend Ingdients in a blender until frothy.
Pour into tall glass over ice -or into a coconut shell if on the islands.

Tips

For garnish ideas add a cherry. pineapple spear. grated coconut or nutmeg, mint or basil leaves, paper umbrella, sugar cane swiizzle stick and extra rum.

Best enjoyed outdoors, in bare feet, with a friend and Jimmy Buffet songs.

Cheers!

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.