I want to be a hearty, bearded sailor who’s charge is managing the money and doling out rum and grub. Luckily, my dreams are not too far off, as these were common duties of the ship’s purser. And though this sounds glamorous, the purser often had a bad lot, rarely ending up wealthy and always being suspected of scheming and cheating the crew, who bought all their bedding, clothing, hooks, parrots, and other booty from him.
Taken blatantly from this ship station is the name of Pusser’s, a navy rum made as far back as 1655 to “support” the navy. However, it wasn’t publicly available until 1979, which just so happens to be the Kaiser’s birth year. And if the tales be true, Pusser’s is still produced in the same wooden barrels it was 200 years ago.
Continuing my quest to find out glorious bits of information for you about Navy rum, my search turned to Erik from Underhill-Lounge. The juiciest hint I got out of him is that Martin from Forbidden Island procured a very old navy rum for a pretty penny. Can you tell us about it Martin?
But back to Pusser’s… one of the company’s signature recipes is the Painkiller. Yes, I’m indeed posting about a company’s cocktail. The Painkiller has a unique property that makes it a flexible beverage to serve to guests: as the recipe is, it can be made with varying amounts of rum and still maintain its character. 2oz to 4oz is a safe bet. Obviously the Kaiser goes with the ceiling. Sadly, that doesn’t allow it to be put in the fun Pusser’s mug (thanks Eric!).
What is much worse, however, is that Pusser’s is not easily found in PA, so once my secret stash was depleted, I tried to find a combination of other rums that would work well. I ended up with the simple mix of 2 1/2oz gold Puerto Rican and 2oz dark Jamaican. Upon offering up such a substitution to my fellow tikiphiles, I was immediately chided with worries that I was bringing the Painkiller a bit too close to the Pina Colada. Does it change the flavor? Yes. Is it still delicious? Quite. Maybe we can call it the Mistaken Painkiller.
- 4oz pineapple juice
- 1oz orange juice
- 1oz coconut cream (Coco Lopez preferred)
- 4oz Pusser’s Rum (or 2 1/2oz gold Puerto Rican – used Cruzan dark; 2oz dark Jamaican – used Gosling’s… wish I could get Coruba in PA)
- 8oz crushed ice
Blend at the speed of light for no more than three seconds, and pour into an enormous and daunting glass. Grate some nutmeg and cinnamon on top. Or don’t.
Grog Log, Jeff “Beachbum” Berry
How to keep the coconut cream from separating
- Add all the ingredients to the blender except for the rum and ice.
- Whaz it up for a few seconds. Add in the rum and spin again for only a second.
- Pour into a hefty goblet filled with crushed ice.
I really had a lot of trouble avoiding the separation. Once it hit the -8F ice, it seized up and curdled. It still tasted fine… but it looked less appealing. Perhaps one of our chemists can explain this phenomenon and offer a solution.
- What are your strategies for keeping the coconut cream from separating? And what’s your favorite brand?
- Do you know any other tasty drinks that contain Pussers?
- What combination of rums would closely approximate a navy rum?