Virgin Island Painkiller Recipe

Posted by Jacqueline Claudia on

We’ve paired wine with food for centuries and beer pairings are now almost as common. Wine connoisseurs and beer fans can now both ask any savvy bartender to recommend a good menu marriage for their beverage of choice. However, what about those of us who prefer a cocktail concoction throughout the meal, not just at the bookends of a dining experience? Well rest assured, my fuddled friends, we have some outstanding cocktail pairings for each of our fish in store for you. Keep an eye on our blogwe’ll be serving them up one glass at a time!

This week, we wanted to find the cocktail for our Barramundi with Mango Sriracha Chutney. We are absolutely ga-ga over this delicious sauce, but know that it can be a bit intimidating to pair a drink with, given its amazingly complex profile. But fear not, we’ve done all the research for you and found that this Virgin Island Painkiller is the perfect partner and will whisk you off to paradise.


  • 2 ounces single barrel dark rum
  • 4 ounces pineapple juice
  • 1 ounce orange juice
  • 1 ounce cream of coconut
  • Garnish: cherry, orange slice, and fresh grated nutmeg


Add all the ingredients to a Hurricane glass or large snifter and fill with ice. Stir to combine and garnish with an orange wedge, a cherry, and freshly grated nutmeg. Drink up!