Fam, it’s National Rum Day and you know we had to do something – it’s in our naaaaaame!!
Only suitable that after much hype, and delay, and experimentation, we use this opportunity to debut the drink promised way back in our Oregon Blackberry feature: the Rum & Biscuits take on our own favorite rum cocktail, the Painkiller, with an Oregonian spin on it.
Cocktail origin stories, for better or worse, are highly skepticized. If you buy the Painkiller’s, the drink was invented in the British Virgin Islands all of 45 years ago, at a very specific bar, with a very specific rum: the potently spiced Pusser’s, official drink of the British Navy for 300 plus years. Not even joking. Today the Pusser’s Painkiller and its formula of 4 parts pineapple juice, 1 part coconut cream, 1 part orange juice (plus rum, you know, as needed) is actually trade-marked.
But plenty of modern remixes abandon the 4-1-1 rule, as we will here. You’ll notice the drink name has also been updated to honor drizzle – which you will find literally everywhere in the Pacific Northwest – and the transliterated twang of an island accent – which you will find literally nowhere in the Pacific Northwest. We’re bringing people together through the majesty of drank. That’s what Rum & Biscuits does.
Beyond its name, the drink honors my home state by leveraging homemade marionberry syrup and corn cream. And while corn isn’t the most Oregonian thing ever, it’s still the state’s fifth largest field crop, compliments the berries and spiced rum, and is far less a stretch than pineapple or coconut. Here, it’s meant to replace the coconut cream, so we’ve used half and half as a base to retain a bit of the creaminess and texture.
The drink is also a bit of a nod to Rum & Biscuits’ favorite painkiller spin, the Streets Painkiller at Brooklyn’s Streets BK, whose incorporation of sorrel has a similar effect on the cocktail’s color. It is incredible. Go to Streets now, and get one.
But until you do, we hope you enjoy…The Rainkilla!
- 30 oz canned corn + liquid
- 1 cup half and half
- 1 cup sugar
- 2 tsp salt
- 8 oz frozen marionberries
- 1 cup sugar
- 1 cup water
- squeeze of lemon
- 3 oz corn cream
- 2 oz marionberry syrup
- 1 oz Below Deck Silver or other light rum
- 1 oz Below Deck Spiced or other dark rum
- Splash of orange juice
- Grated nutmeg, for garnish
1. Add corn (kernels + liquid), sugar, salt, and half and half to a large sauce pot
2. Simmer over medium heat for 5 minutes
3. Reduce to low heat and allow to simmer for 30-45 minutes until desired flavor is achieved. Reduction should have a strong, sweet, slightly salty corn taste.
4. While still warm, strain liquid through a fine strainer and discard corn kernels
5. Allow liquid to cool completely and store in a cool place
1. Add marionberries, water, sugar, and lemon to large sauce pot
2. Reduce over medium heat for 20 minutes or until liquid has reduced by half
3. While still warm, strain liquid through a fine strainer and discard berries
4. Allow liquid to cool completely and store in a cool place
1. Combine ice, corn cream, rum, and orange juice in shaker and shake well.
2. Pour over ice into tumbler glass
3. Add marionberry syrup floater
4. Garnish with nutmeg and stir as desired
And with that, Rum & Biscuits wishes you a happy and responsible National Rum Day!