Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Painkiller Cocktail Keg
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- Level: Easy
- Total: 2 hr 10 min
- Active: 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 211
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 211
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Ingredients
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.
