Tropical Dreams Cocktail

Name: Tropical Dreams Cocktail
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 350 mL dark rum; 210 g tin sweetened condensed coconut milk, we used Biona Organic, see GH TIP; 500 mL chilled pineapple juice (not from concentrate); 500 mL chilled orange juice (not from concentrate); Ice cubes; 1/4 tsp. freshly grated nutmeg; 1/2 small pineapple, cut into 8 slim wedges, optional

One sip and you’ll be transported to white sandy beaches and blazing sunshine.

By Georgie D'Arcy ColesPublished: 31 May 2024

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Mike English

Our twist on the Painkiller cocktail, which was created in the 1970s by the Soggy Dollar bar on Jost Van Dyke Island.

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Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

15 mins

Cal/Serv:

227

Ingredients

350 ml dark rum
210 g tin sweetened condensed coconut milk, we used Biona Organic, see GH TIP
500 ml chilled pineapple juice (not from concentrate)
500 ml chilled orange juice (not from concentrate)

TO SERVE

Ice cubes
1/4 tsp. freshly grated nutmeg
1/2 small pineapple, cut into 8 slim wedges, optional

Directions

1. Step 1Pour the rum and condensed milk into a jug or blender. Whisk/whizz until the condensed milk has dissolved. Add the pineapple and orange juices and whisk/ whizz until combined. Chill for at least 20min (up to 24hr).
2. Step 2To serve, fill 8 highball glasses with ice cubes. Mix the cocktail to recombine, then divide between the glasses. Sprinkle over the nutmeg and garnish with pineapple wedges, if using. Serve immediately.

GH TIP
Coco Lopez Cream of Coconut is the more authentic Caribbean addition but it can be tricky to find, so we’ve gone with condensed coconut milk.