Painkiller Cocktail Keg

Name: Painkiller Cocktail Keg
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H10M0.000S
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

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Nothing says festive like a party-ready cocktail dispensed directly from a pineapple!

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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

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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

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Watch how to make this recipe.

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.