The most popular and notorious cocktail at this 157-unit casual chain is the pumped-up piña colada-style drink served in a heavy 18-ounce schooner with a rim of toasted coconut. The menu warns customers that they are allowed only two of these cocktails since each is made with a supersized 2-ounce shot of Pusser’s rum.Pusser’s Rum is the best choice here if you want a perfect clone of Cheddar’s Painkiller, but you can certainly make this drink with your choice of any good gold rum. But watch out. At home, there’s no 2-drink limit. And these are so good that you might forget how many you’ve downed! Now, how about some Cheddar’s incredible Santa Fe Spinach Dip?
Provided by: Todd Wilbur
Total time: 13 minutes0S
Prep time: 6 minutes0S
Cook time: 6 minutes0S
Ingredients:
| 1/2 cup sweetened shredded coconut |
| 1/4 cup simple syrup (bottled or homemade; see Tidbits) |
| 2 ounces Pusser’s rum (Original Admiralty Blend) |
| 2 1/2 ounces pina colada mix |
| 3 ounces pineapple juice |
| 1 1/2 ounces orange juice |
| Dash of nutmeg |
| Maraschino cherry (with stem) |
| Wedge of fresh pineapple |
Make and share this Painkiller recipe from SmallRecipe.com.
Total time: 5 minutes
Prep time: 5 minutes
Yield: 1 serving(s)
Ingredients:
| 2 ounces pusser’s dark rum |
| 1 ounce cream of coconut |
| 4 ounces pineapple juice |
| 1 ounce orange juice |
| nutmeg |
Steps:
- Shake or stir ingredients, and pour over ice in a tall glass. Sprinkle nutmeg on top, and serve,.
Nutrition Facts:
Calories 306.3, Fat 4.8, Saturated Fat 4.4, Cholesterol 0, Sodium 13.4, Carbohydrate 32.9, Fiber 0.3, Sugar 28.5, Protein 0.9
Follow this Cheddar’s Painkiller Cocktail Recipe ingredients and directions and make a perfect Painkiller Cocktail like Cheddar’s Scratch Kitchen.
Provided by: Animash Rozario
Categories: Drinks
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 1
Ingredients:
| 2/3 cup Coconut, Shredded |
| 1/3 cup Simple Syrup |
| 2 oz Pusser’s Rum |
| 2 oz Pina Colada Mix |
| 2 oz Orange Juice |
| 3 oz Pineapple Juice |
| Dash Of Nutmeg |
| Maraschino Cherry |
| Fresh Pineapple Wedge |
Steps:
- Create the syrup simply by mixing 1 cup of water and one cup of sugar and putting it in a pot at a medium temperature. Once the solution starts to boil, turn off the heat and let it cool.
- Turn on the oven to 350 degrees Fahrenheit. On an oven-safe baking sheet, divide up the coconut and bake for about 8 minutes. Stir it once after a few minutes until the coconut is a good golden brown. Allow it to cool, then transfer it to a plate that is slightly larger than the glass’s rim.
- Simple syrup is poured onto another plate. Then, invert an 18-ounce schooner onto the syrup in a way that the glass’s rim is coated. Rim the schooner into the toasted coconut to coat the entire rim of the glass.
- Add a little ice to a cocktail shaker, and fill the schooner with ice
- In the cocktail shaker, add the rum, pina colada mix, and juices. After 15 seconds of vigorous shaking, strain the beverage into a schooner glass.
- Sprinkle a bit of nutmeg onto the cocktail, and then make use of a toothpick to secure your cherry onto of a fresh wedge of pineapple.
- Cut a slit halfway across one side of the wedge of pineapple and place it on the glass’s rim (Watch The Recipe Video Below).
Nutrition Facts:
ServingSize 10 oz, Calories 269 kcal, Fat 2.4 g, Saturated Fat 1.9 g, Sodium 23 mg, Carbohydrate 24.7 g, Fiber 0.3 g, Sugar 13.3 g, Protein 0.9 g