Matthew Kelly/Supercall

Rum • Sweet
Pandan Painkiller

The Painkiller is a staple across the Virgin Islands for a reason: The medley of coconut, pineapple and orange juices and rum is the perfect companion to an endless summer. The only way to make the tropical concoction an even more suited to warm weather relaxation is to throw it in a blender—so that’s exactly what Kevin Beary and Julian Cox of Chicago’s Three Dots and a Dash did, with a couple of adjustments and additions, namely the fragrant and savory pandan leaf.
“The Pandan Painkiller works well as a frozen cocktail due to a favorable proportion of rum to juice and syrup,” says Beary, Beverage Director of Three Dots and a Dash, who uses a hefty blend of golden and black rums as the base of the drink. “The cocktail has strong notes of pandan and coconut, and the bold blend of rums hold up well to the dilution of the crushed ice when blending.”

This complex variation—which also includes tangerine juice in place of OJ—might be a little stronger than your average Painkiller, but it will put you on the path to blissful summer drinking in no time.

The Essentials

coconut cream
fresh pineapple juice
The Details
Contributed by and


2 oz Foursquare 2004 Barbados Rum
1 oz Hamilton's Jamaican Black Rum
2 oz coconut cream
1 oz cocopandan syrup
6 oz fresh pineapple juice
2 oz fresh tangerine juice
16 oz crushed ice
Mint Sprigs
Freshly grated nutmeg
Orchid, for garnish


  • In a bowl, combine rums, coconut cream, cocopandan syrup, 4 ounces of pineapple juice, tangerine juice and salt and mix well. Place in freezer-safe container and freeze for 24 hours.
  • Place frozen mixture in blender with ice and remaining pineapple juice. Blend until smooth.
  • Pour into a Collins glass.
  • Grate nutmeg over the top of the cocktail and garnish with a generous portion of mint sprigs and an orchid. Grate additional nutmeg over mint and orchid, if desired.
Cocopandan Syrup
Custom Ingredient


.5 liter Water
1.5 pandan leaves
17.5 oz sugar


  • Combine leaves and water in small saucepan and bring to a boil.
  • Remove from heat and steep for 30 minutes.
  • Return the water and pandan leaves to a simmer and remove from heat.
  • Add sugar and mix until sugar is fully dissolved.
  • Strain leaves from syrup and discard.
  • Allow syrup to cool to room temperature.
  • Keep refrigerated in an airtight container for up to 2-3 weeks.