The PainKiller

Ah, the tropics. The rhythmic lull of the waves, the sun-warmed sand between your toes, and a tall, frosty drink in hand – the quintessential image of paradise. But even in this idyllic setting, sometimes a craving strikes, a yearning for a taste that goes beyond the standard piña colada.

Enter the Mezcal Painkiller with Coconut Paleta – a playful and refreshing twist on the classic Painkiller cocktail that injects a touch of smoky intrigue into your island escape.

This recipe ditches the traditional rum base for a mezcal infusion, adding a subtle smokiness that dances beautifully with the familiar tropical flavors of pineapple and orange juice.

But the real star of the show might just be the homemade coconut paleta. Imagine – a refreshing popsicle infused with the creamy richness of coconut milk and a hint of lime, bobbing merrily in your glass. With every sip, a burst of icy sweetness mingles with the smoky mezcal base, creating a truly unforgettable tropical experience.

This cocktail isn't just about taste; it's an invitation to elevate your poolside lounging to an art form. The drink's creamy base, dappled with flecks of coconut from the paleta, is as visually appealing as it is delicious. So, ditch the ordinary and embrace the extraordinary.

The Painkiller

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Author: Francesca Sta Maria

Prep time: 5 H & 2 MTotal time: 5 H & 2 M

This clever take on the Painkiller is a perfect way to take the edge off any hot summer day.

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Ingredients

Main Ingredients

• 2 oz. mezcal
• ¾ oz. unsweetened pineapple juice
• ¾ oz. fresh orange juice
• 1½ oz. Homemade coconut cream
• 1 Coconut Paleta

Coconut Paleta

• 15 oz. of coconut cream
• 1½ oz. fresh lime juice
•  6 oz. of water

Homemade Coconut Cream

• 4 oz. coconut cream
• 1 oz. water

Instructions

Cocktail Instructions

1. Combine mezcal, pineapple juice, orange juice, and coconut cream in a shaker filled with ice.
2. Shake vigorously for 15-20 seconds until well chilled and frothy.
3. Strain into your ice-filled glass. Garnish by placing a coconut paleta in the glass.

Coconut Paleta Instructions

1. In a blender, combine 15 oz. of coconut cream, 1½ oz. of fresh lime juice, and 6 oz. of water. Blend to combine.
2. Strain the liquid into 3-oz. popsicle molds and let freeze for 4-5 hours or until firm. Makes approximately 7 pops.

Homemade Coconut Cream Instructions

1. Combine 4 parts coconut cream with 1 part water and blend until combined.