The Painchiller, A Mezcal Painkiller Riff - Imbibe Magazine Subscribe + Save

The Painchiller, A Mezcal Painkiller Riff

painchiller-vertical-crdt-emma janzenThis clever take on the Painkiller is a perfect way to take the edge off any hot summer day.

2 oz. mezcal (Bottle Rocket uses Cruz de Fuego)
¾ oz. unsweetened pineapple juice
¾ oz. fresh orange juice
1½ oz. homemade coconut cream
Tools: shaker, strainer
Glass: highball
Garnish: coconut paleta (recipe below, or buy coconut pops)

Combine ingredients with ice and shake well. Strain into ice-filled glass. Garnish by placing coconut paleta in glass.

Bottle Rocket Coconut Cream: Combine 4 parts coconut cream (preferably Coco Lopez) with 1 part water and blend until combined.

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

Jorge Saldarriaga and Jared Saul, Bottle Rocket, Chicago


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend