Comfortably Numb Cocktail

Southern Kitchen

Comfortably Numb Cocktail

About the recipe

This cocktail is based on both the income tax cocktail and the painkiller cocktail, and it boasts Bluebird Distilling’s dark rum and coconut-infused sugarcane rum. Bluebird Distilling produces small-batch whiskies, Juniperus Gin, vodka, sugarcane rum and dark rum. Recipe and photo courtesy of Bluebird Distilling.

Serves: 1

Hands On Time: 10 minutes

Total Time: 48 hours and 0 minutes


Coconut Rum

1 (750-ml) bottle Bluebird Distilling Sugarcane Rum

4 cups unsweetened coconut flakes


Ice cubes

1 ounce Coconut Rum (above)

1 ounce fresh pineapple juice

3/4 ounce demerara syrup

1/2 ounce Bluebird Distilling Dark Rum

1/2 ounce fresh orange juice

Freshly grated nutmeg, for garnish


To make the coconut rum: In a large pitcher, combine the rum and coconut flakes. Cover and let sit at room temperature until flavorful, 24 to 48 hours. Strain and discard the coconut. Return to the rum bottle to store.

To make the cocktail: In a cocktail shaker filled with ice cubes, combine the coconut rum, pineapple juice, demerara syrup, dark rum and orange juice. Shake until chilled, about 30 seconds and then strain into a rocks glass filled with ice. Garnish with nutmeg and serve immediately.