Triple Double Trouble Aka The Painkiller Recipes

PAINKILLER COCKTAIL KEG

Steps:

• 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.

TRIPLE DOUBLE TROUBLE A.K.A. THE PAINKILLER

Steps:

• Combine all above in a cocktail shaker.
• shake, shake, shake.
• Pour into tall glass.
• Serve Straight up.
• Or on the rocks: Add a couple of ice cubes if they will fit (totally optional).
• Or as a frozen drink: Add several ice cubes into a Cuisinart and then add drink mixture and blend until it has the consistency of a frozen margarita.