Holiday Spiced Painkiller Cocktail
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Recipe Intro From kristiwithatwist
Take your favorite tropical rum cocktail and give it a cozy holiday makeover! This Holiday Spiced Painkiller combines the creamy, fruity flavors you love with warm spices like cinnamon, nutmeg, and star anise. Perfect for festive gatherings or sipping by the fire, this easy-to-make cocktail is your new go-to holiday drink.
- Recipe Card
Recipe Card
ingredients
Spiced Syrup:
- 1 cup brown sugar
- 1 cup water
- 3 cinnamon sticks (or ¼ teaspoon ground cinnamon)
- 3 star anise
- 1/4 teaspoon ground nutmeg
ingredients
For the Painkiller:
- 2 ounces Tanduay Rum
- 4 ounces pineapple juice
- 1 ounce orange juice
- 1 ounce cream of coconut
- 1/2 ounce spiced syrup (above)
Method
Prepare the Spiced Syrup:
Step 1
In a small saucepan, combine the brown sugar, water, cinnamon sticks, star anise, and nutmeg.
Step 2
Bring the mixture to a boil, stirring occasionally.
Step 3
Remove from heat, let it cool slightly, then strain and transfer to a bottle. Store in the refrigerator for up to 2 weeks.
Make the Painkiller:
Step 1
In a cocktail shaker, combine Tanduay rum, pineapple juice, orange juice, cream of coconut, and spiced syrup.
Step 2
Add ice to the shaker and shake vigorously until chilled.
Step 3
Fill a highball glass with crushed ice.
Step 4
Strain the cocktail into the glass.
Step 5
Garnish with a cinnamon stick, star anise, or a wedge of pineapple for a festive touch.