This is about rum, not the mantra of old school coaches and gym teachers.  The Painkiller originated in the British Virgin Islands, a beautiful area Ms. Cocktail Den and I recently visited, in the 1970s.  Pusser's Rum later trademarked it (yes, companies can do this).  A few years ago Pusser's even sued a New York City bar named Painkiller that used a different rum in the drink.  Put aside the Painkiller's occasionally contentious history and savor my version of it.

2 ounces dark rum (no legal advice about which one to use)
2 ounces fresh pineapple juice
Juice from 1/4 orange
1 ounce unsweetened coconut milk

Combine in a shaker with ice, shake with the joy of making all of your pain go away, and strain into a glass (see below).  Garnish with grated nutmeg or nutmeg powder.

Most Painkiller recipes call for more pineapple juice.  I preferred my version to be more alcohol forward.  Similarly, the original Painkiller uses cream of coconut, a key part of the Pina Colada, but I use coconut milk because it is less sweet. Typically you serve a Painkiller over fresh ice, but it can become watered down. Consider being a contrarian and serving it neat in a chilled glass.

True to its name, the Painkiller is wonderfully effective and evokes memories of beautiful beaches.  If you want a tropical drink without a tropical vibe, just play House of Pain (either the 1990 song by Faster Pussycat, or the hip hop band that sang "Jump Around" in 1992).  Either way your pain will rest in peace.