(only appropriate on vacation)
The painkiller is a tropical cocktail that that is a twist on the Pina Colada. Like the Pina Colada, the painkiller is a rum cocktail with a strong fruity flavor. In addition to the rum, it also involves the use of pineapple juice, cream of coconut and nutmeg. The painkiller is actually trademarked by Pusser’s Rum and is considered a signature drink for Pusser’s. Because of this, the cocktail is exclusively made with Pusser’s Rum, rather than any other type of rum.
19. Mint Julep
Mint julep is a mixed alcoholic drink that typically involves bourbon whiskey, mint leaves, powdered sugar and some water. There is considerable debate surrounding the way that the cocktail is prepared and the exact approach towards preparation can vary from one bartender to the next. Mint julep is traditionally served in either pewter or silver. Doing this allows frost to form outside the cup. This practice isn’t as common nowadays, but instead the drink is more frequently served in some form of tall glass, like a highball glass or a Collins glass.
The Sazerac is a cognac cocktail that also uses absinthe, along with a sugar cube and some bitters. The most significant feature of this cocktail is its preparation, which tends to involve the use of two old fashioned glasses that have been chilled. Although crushed ice is also used as part of the preparation, the final drink is traditionally served straight up and any leftover ice is strained out as part of the preparation for the drink.
17. Absinthe (traditional)
Absinthe is a distilled spirit that is known for its highly alcoholic nature and anise flavoring. Absinthe isn’t a cocktail, but it deserves a special mention because of the unique approach to preparing and serving it. A small quantity of absinthe is poured into the glass and then a spoon with holes placed along the top, as the image shows. Sugar cubes are placed on the spoon and water is poured into the glass. The idea is to pour the water in a way that dissolves the sugar and brings it down into the glass. The technique can take quite some time to get right, especially as absinthe strengths can vary considerably.