Frozen Painkiller

New category on my blog, Slushi Recipes! My wife and kids surprised me with a Ninja Slushi for my birthday, so I figured I’d start cataloging recipes that we’ve enjoyed. It can take a little trial and error on some of the recipes, especially the spiked drinks as too high of alcohol can prevent the drink from freezing. I may tweak the recipes in this category from time to time as I work on dialing them in.

Frozen Painkiller

6 Servings

24oz Unsweetened pineapple juice

6oz Orange juice 

6oz Coco Lopez

13oz Dark Jamaican rum

15oz Water (fill to max line)

We love this recipe. Whenever possible, I like to use fresh juices. That said, I usually use Dole canned pineapple juice. Several folks have said this is the best painkiller they’ve ever had. For the rum, we’ve really enjoyed Pussers, Hamilton, Doctor Bird, etc. It’s kind of hard to go wrong. If you’ve never used Coco Lopez before, it can separate a little and solidify in the can. I find it helps to submerge the can in hot water for 10 or so minutes, then stir to make sure it’s well mixed.

Add all ingredients to Slushi and set to Spiked setting. Alternatively, you can pre-mix and chill in the fridge. I wouldn’t recommend doing this more than 24 hours in advance as the quality can degrade, especially if using fresh juices. Pre-chilling will reduce the time required to freeze the drink. Once it reaches the desired consistency, serve an enjoy.