Painkiller Cocktail Keg
Nothing says festive like a party-ready cocktail dispensed directly from a pineapple!
- Level: Easy
- Total: 2 hr 10 min
- Active: 10 min
- Yield: 12 servings
- Level: Easy
- Total: 2 hr 10 min
- Active: 10 min
- Yield: 12 servings
Ingredients
1 1/2 cups (12 ounces) light rum
3/4 cup (6 ounces) cream of coconut
3/4 cup (6 ounces) pineapple juice
1/4 cup plus 2 tablespoons (3 ounces) triple sec
1/2 teaspoon freshly grated nutmeg
1 large pineapple
Pineapple soda, for topping drinks
Directions
Special equipment:
a pineapple corer; a fruit keg tap- Whisk or shake together the rum, cream of coconut, pineapple juice, triple sec and nutmeg until well combined (see Cook's Note). Chill for at least 2 hours.
- Meanwhile, cut the stem off the pineapple. Using a pineapple corer, twist into the top of the pineapple but don't cut all the way through to the bottom. Pull out the pineapple rings and reserve for drink garnishes. Use a paring knife to cut away as much of the remaining core in the pineapple as possible. Insert a fruit keg tap into the pineapple following the manufacturer's instructions. Replace the stem on top of the pineapple like a lid and refrigerate until ready to use.
- Shake the chilled drink vigorously. Pour through a fine-mesh strainer into the hollowed-out pineapple.
- To serve, pour about 1/4 cup of the drink mixture over ice in a glass and top with some pineapple soda. Garnish with a pineapple ring and serve.
Cook’s Note
Shaking the drink in a resealable plastic quart container works well.
