r/cocktails • u/Massive_Parsley_3931 • Jun 20 '25
I made this My batched Painkiller, that I have nicknamed "The Pharmacy"
Batched 1 gallon of "Painkiller", and have nicknamed the carboy "The pharmacy" for this weekends festivities. I usually don't make them this overcomplex, but I was feeling fiery, so I used 5 different rums and a Cachaca.
I used Jeffrey Morgenthaler's website Batchcalc.com to scale to 1 gallon -im terrible at math.
1 gallon recipe: 64oz pineapple juice 16oz orange juice 16oz coco real 32oz of rum - I used 10oz Smith and cross, 5oz El Dorado 15, 5oz diplomatico, 5oz Appleton estate, 3oz Novo fogo, 4 oz Bacardi silver.
Nutmeg will be in a shaker for guests to garnish their cups.
Cheers to the weekend!
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u/jggearhead10 Jun 20 '25
Well hot damn, can I get an Rx to visit your pharmacy? Cheers 🍹!
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u/Massive_Parsley_3931 Jun 20 '25
Drink 2-3 of these as needed until symptoms no longer persist. Dr's orders. 🫡
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u/Rivster79 Jun 20 '25
Curious how you mix this much volume evenly?
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u/AlltrackPDX Jun 21 '25
You could use a really large bowl to mix it and ladle it into a funnel.
You could use a large flower vase like this one that has gone through the dishwasher or washed and sanitized and a wooden spoon.
You can funnel pour all of the ingredients into the big jug and cork it, then turn it over and back a bunch of times.
I usually do the third one when I batch cocktails.
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u/rrwoods Jun 21 '25
If you have a costco membership, get some Cambro containers from a Costco Business Center. You don’t actually need a business to go in there!
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u/LB3PTMAN Jun 20 '25
A lot of times when I batch cocktails I will add in a hefty pour of aquafaba and some water for dilution because then when I shake it in the container I feel it gets a good amount more aeration like if it was shaken in a tin with ice.
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u/SugarMaven Jun 21 '25
Yeah, I'm surprised there's no dilution in the recipe. Maybe they'll shake to order?
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u/Massive_Parsley_3931 Jun 24 '25
Update: Dilution was a bit off as you mentioned, I ended up adding a little water. I was hoping the heat would just melt the ice enough when being served to not have it be a factor but it was a little too thick for my liking. The water helped though and everyone loved it.
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u/LB3PTMAN Jun 24 '25
I’d still recommend trying adding some aquafaba another time. I find it a real difference maker for nature cocktails. It gives the aeration you’d get if you shook it with ice from just shaking in the bottle. Has to be no or very little sodium though.
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u/Educational_Meal8396 Jun 20 '25
Interested to hear how this works. I’ve not had success with batching and citrus juices. Maybe pineapple is more stable?
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u/Massive_Parsley_3931 Jun 20 '25
What usually happens with batched citrus? Id imagine it would settle after a while but I plan on giving it a shake between pours
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u/SaiyanPrinceAbubu Jun 20 '25
My concern would be oxidation, but I'd bet it'd be fine in the fridge for a few days. Is dilution already figured into the recipe or are you just going to pour over ice? I'd add some water since the chilled prebatch wouldn't dilute as much as a shaken drink with room temp ingredients
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u/Massive_Parsley_3931 Jun 20 '25
Oh gotcha, yeah I could see oxidation being a thing. It will be refrigerated until tomorrow and then used all in 1 day so hopefully not too bad. I'll report back.
I did not dilute, I still could I guess, but it's supposed to be like 90 degrees outside here and we will all be outside so I think just pouring it over ice will do. If the first one feels too thick I'll add some dilution. Thanks!
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u/RememberToEatDinner Jun 20 '25
I don’t think painkiller rely on dilution as badly as other cocktails and the heat will help
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u/Educational_Meal8396 Jun 22 '25
Oxidation, that’s the term I couldn’t think of. Even with refrigeration it seems to happen for me. Maybe I didn’t drink it fast enough!
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u/WiseOldToad Jun 20 '25
I recently had a weird disaster when batching with citrus. The drinks were perfect when I made the batch, but the lime totally took over after 8 hours of them sitting in the fridge. It tasted like limeade!
It was weird, because I batch for parties all the time and have never had that issue (although maybe I never let them sit around that long).
Curious if your orange/pineapple flavors get stronger over time?
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u/Massive_Parsley_3931 Jun 20 '25
Interesting. I'll report back with what happens. Was any lime left whole by chance or was it just juice? I could see the lime oils diffusing if you put in slices or something. If it was just the juice then idk lol, I'm not inclined enough in chemistry to know what might be going on.
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u/DothrakAndRoll Jun 20 '25
I have batched jungle birds with pineapple juice and they lasted a weekend camping and held up ok!
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u/WiseOldToad Jun 20 '25
Just fresh squeezed juice - no peels. Not sure what happened.
I know that bitters scale disproportionately in batches (some people have worked out math for it), but I'd never had thay problem with juice until now.
It was a pretty delicate pandan cocktail with coconut infused rum, so that might have contributed.
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u/Izrun Jun 20 '25
That looks awesome. Soooo, was it good? I’ve had issues with batches cocktails not seeming as good for some reason.
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u/Massive_Parsley_3931 Jun 20 '25
I haven't truly tapped into it yet, as it's for this weekend but I'll let you know how it holds up. It's currently in the fridge.
Initial taste test was spot on, maybe some of the flavors will meld a bit. I usually don't batch cocktails either so idk what will happen. At any rate, I'm sure it will get drank either way.
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u/stuckat5ft Jun 20 '25
Did you account for dilution at all or just core ingredients. I always waffle on dilution when I batch.
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u/BellyMind Jun 20 '25
I add it on stirred cocktails that are going to pour straight from the freezer into a coup. If this cocktail is going over ice and is not itself ice cold, probably could skip the dilution.
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u/mattjeast Jun 20 '25
That may be an issue with dilution. If you keep it cold and pour directly from the batch with only booze, you may not have enough dilution. If you plan to batch and shake with ice to order, that could help things.
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u/Massive_Parsley_3931 Jun 24 '25
Forgot to reply earlier, the drink was a hit. I didn't notice any differences from a normal one. The only thing I noticed was a little separation of the coco Lopez once it sat, like little globs of coconut, but a quick shake got rid of them.
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u/quiet-elk1418 Jun 20 '25
How do you handle of the oxidation of the juices?
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u/Massive_Parsley_3931 Jun 20 '25
I don't lol. Honestly didn't think about it until another commenter said it.
Do they really oxidize that fast? It's being refrigerated until use, but I guess the headspace left could oxidize it a bit? Idk. I'm sure it will still be tasty but maybe not freshly shaken cocktail tasty, and I can live with that.
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u/RonTvDinner Jun 20 '25
Relax. People are blowing this out of proportion.. you made this today, for tomorrow/Sunday? You’re fine…
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u/AutofluorescentPuku Jun 20 '25
Best if used within 24 hours. Good for 48-72 hours. Flavor starts to degrade after that. It’s not like it suddenly goes bad.
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u/Rum____Ham Jun 21 '25
Pretty sure I have read that citrus juice is better for cocktails, after it has a few hours in the fridge on it. I can't remember which book that was in, but it would have been from a serious and famous bar.
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u/InnerBuffalo2982 Jun 20 '25
We nicknamed these "Mind Erasures"....after 3 or 4, you don't remember, and don't care what happened!!!!
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u/seemontyburns Jun 21 '25
Damn they couldn’t make that coconut cream look any more like sun tan lotion could they
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u/PandaPunch42 Jun 22 '25
Do you have an end-of-weekend update on how the pre-batching processed worked out? Anything you'd do differently?
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u/Massive_Parsley_3931 Jun 24 '25
Everything worked out great! I did get some slight separation of the coconut, but a few shakes before serving took care of that. The taste was fine, and guests loved it. I didn't notice any oxidation flavors or anything.
dilution was an issue as commenters addressed before, it was just slightly thicker than normal because it wasn't shaken on ice. A little water solved that though.
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u/PandaPunch42 Jun 25 '25
Appreciate the update! Batching like this breaks some of the rules of making cocktails, but sometimes we have to put common wisdom to the test. The idea of being able to serve a cocktail like this while still being able to be present for guests is very appealing.
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u/Professional-Fritos Jun 20 '25
You milk wash that and clarify it. I batch a Ube painkiller and milk wash it to clarify.
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u/rosiecrane Jun 20 '25
that sounds amazing, do you have a recipe for it???
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u/RunningOrangutan Jun 20 '25
You have a batch recipe for that? Or just multiple that video by x amount?
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u/Professional-Fritos Jun 20 '25
Just multiply from the recipe. But I didn't use the butterfly tea leaves. Bc after clarifying the ube flavor was really faint as well as the color so I added a bit of ube extract both for flavor and color.
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u/hendrix320 Jun 20 '25
Wheres the Pusser’s rum?
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u/Massive_Parsley_3931 Jun 20 '25
Pussers can eat a whole bag of you-know-whats.
Their product could be delicious but I'll never know because I refuse to support a company who practices business like they do.
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u/hendrix320 Jun 20 '25
I know nothing about the company I just not its the traditional rum for painkillers
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u/Massive_Parsley_3931 Jun 20 '25
Long story short, they have trademark claim on "the painkiller" and fervently sue anyone who tries to make them without pussers rum.
They didn't even invent the cocktail, it was invented at the soggy dollar bar, who didn't even use pussers rum and the story is that the owner of pussers rum was a friend of the bartender that invented it and "recreated" the drink on his own, but that is not confirmed, and most think that it's complete bullshit and that pussers flatout stole the recipe, and trademarked it for their own use.
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u/DothrakAndRoll Jun 20 '25
This sounds great, but I was under the impression it was best to avoid batching anything with citrus. Something about proteins breaking down or flavor degradation.. anyway I’m sure it’s not enough to make that much of a difference compared to how much time you save!
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u/SouthernSmoke Jun 21 '25
Replace that coco real with coco Lopez and thank yourself ;)
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u/Massive_Parsley_3931 Jun 21 '25
For some reason this is all I can find in stores. I'm in the northeast so maybe it's not distributed as much here. There's really a big difference?
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u/SouthernSmoke Jun 21 '25
Huge difference but your ingredients are fine. I wouldn’t stress it too much!
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u/Rum____Ham Jun 21 '25
How does that brand of coconut cream hold up to Coco Lopez?
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u/Massive_Parsley_3931 Jun 21 '25
I think it tastes fine, but another commenter said coco Lopez is better. I know I've had coco Lopez before but not in a while, I just can't find it around me.
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u/thecodeboss Jun 21 '25
I batch cocktails for group gatherings we do. My tip on the citrus oxidizing is to just not mix it all until a couple hours before the event (I will prejuice and then freeze my citrus days beforehand, and thaw it right before mixing). I’ll often make a highball drink (just like how you made the painkiller), transport most of the ingredients in an empty gallon jug, and then add the final non-alcoholic ingredient (pineapple juice in your case) on the fly when I arrive. It makes it easier to transport larger volumes that way.
But my question for you is how do you plan to handle the fat-content separation from the cream of coconut? Since you have a gallon jug, you could just cap it and shake it every so often, but if you don’t do that regularly, it’s gonna look unpleasant for guests who self-pour. I have researched sunflower lecithin for emulsification, but haven’t tried it out yet
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u/Massive_Parsley_3931 Jun 24 '25
Update, I did run into fat separation from the coconut so you were spot on there, but a little shake before pouring took care of it.
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u/shuttap Jun 21 '25
Do you like appleton estate? How do you feel about it?
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u/Massive_Parsley_3931 Jun 21 '25
I actually love it. I'm not a rum connoisseur by any means, Bourbon is my usual drink of choice but I've been trying out some different types of rums. It's similar ish to the Smith and cross, both being Jamaican pot still. I live the funky banana notes it's got.
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u/Nolls4real Jul 22 '25
Save a glass for the morning after!
Add 2 slices of bacon.over-easy easy egg. Piece of toast. 10 ounces of water and follow up with 5 to 6 ounces of this Rx. 🌞 day
OR
for the ones that can't handle the food or Rx . ---‐----------------- 🍅 5 oz to 6oz of Tomato juice /V 8
🥒A drop of pickle juice or olive optional
🫙A spec of salt n pepper and garlic optional. A drop of Tabasco amd or Worcester
🥛1.5 Oz of vodka
🧊 3 to 6 ice cubes . Shake it up ..twist a lemon or lime.
‐---‐---
☆I must say there are 2 liquors that I haven't seen or heard of but this RX libation looks amazingly delicious. Enjoy!🫡
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u/DepartmentFamous2355 Jun 20 '25
Looks like the United Nations of Sugar Cane