If you can get Pusser’s rum, make Painkillers™ with it and pretend you’re on Jost Van Dyke, watching an array of gleaming white boats silently bob up and down in the shimmering blue-green bay. Pusser’s got so much blowback for suing Painkiller NYC, and Tobias in interviews seems like an interesting guy who led a cool life, and I take no pleasure in badmouthing anyone’s brand. Now, if you’re using a different rum, is it a Painkiller™? Unfortunately not.
It’s not like Pusser’s doesn’t work-there’s some Guyana rum in the blend that gives it a deep richness that shines through-but to my palate, I want more character, either Jamaican or all Guyanese (more on that below). To preserve the essence of the drink but make it as good as it can be, what you need is a compelling rum. At this point, howeve-adding two additional ingredients to a four-ingredient drink-is it even a Painkiller anymore? Not really. The best variation I’ve ever had is at a Tiki bar called The Grass Skirt in San Diego, which also incorporates the bright electric tartness of passionfruit to shock the whole thing to life. The first is that we could invite acid to the party-lime is already friends with everyone here anyway. Most modern cocktail books, including the everything-rum-and-Tiki Smuggler’s Cove book, don’t even mention it.īut if we want to make Painkillers, there’s two ways to fix it. While pineapple and orange juice have acidity, it’s nowhere near the quantity that we’re used to in drinks, so the Painkiller runs the perennial risk of being flabby and honestly a little dull. Most shaken drinks work on the principle of very tart (lemon or lime) pulling against very sweet (syrup or liqueur), a tension which makes it bright and interesting. What perhaps you’ve already noticed is that it lacks lemon or lime juice, which means it lacks the dynamic tension of something like a Mai Tai or a Daiquiri. Anywhere else, and it depends on the ingredients. If you’re on Jost Van Dyke in the British Virgin Islands, listening to the waves lap into White Bay at the Soggy Dollar, sitting on a barstool with your feet in the sand, it tastes pretty damn good. So how does it taste? Well, that depends on where you are. So one day, in the words of Pusser’s themselves, “Tobias somehow managed to get one of her concoctions back through the surf and over the gunwale into his boat… there we went to work trying to match her flavor as closely as possible with his own recipe.” Having performed this bit of espionage to reverse engineer her creation, he then went back to the bar and compared his to hers, and to hear him tell it, everyone preferred his, with his Pusser’s Rum. So anyway, he owns this rum brand, he’s drinking a lot of Painkillers on this beach, and he keeps asking Daphne Henderson what’s in it and she keeps refusing to tell him. He called it what the sailors had called it, “Pusser’s,” a derivation of “Purser’s” who was the person on the ship who would administer the rum to the sailors. Then, his next business idea: A run-in with a British warship inspired him, in 1979, to resurrect the particular type of rum that the Royal Navy used to ration to their sailors. ketch with a human crew of four, in addition to a chimpanzee named Tommy and a cheetah named Fifi (seriously).
Now a very rich man, he took to the seas for five years, sailing around the world on a 60-ft. Tobias is a Canadian born former aviator and entrepreneur who was trained as an engineer and flew planes in Vietnam, then after the war started an electronics company, ultimately selling his enterprise for a small fortune. This New Bourbon Was Made From Casks Exposed to Intense Heat-and It’s Stellar That San Francisco Restaurant With NFT Memberships Isn’t Happening After All David Chang’s Game-Changing Momofuku Ssäm Bar Is Closing This Month, Ending an Era of New York Dining
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