Jeff Stoltman is general manager of Eddie Merlot’s steakhouse in Burr Ridge, IL.
Eddie Merlot’s steakhouse is known for its prime cut meats and extensive wine selection, but the recently updated cocktail menu reflects some of the cocktail industry’s hottest trends. My favorite is the Pusser’s Painkiller, a traditional Tiki drink that incorporates the namesake Pusser’s rum. Called “the single malt of rum,” Pusser’s is aged a minimum of three years and was said to be a favorite of the British Royal Navy in the 1700s. We create a classic painkiller mix of orange juice, pineapple juice and Coco Lopez before adding in the rum. The drink is served in a Collins glass and garnished with nutmeg.
Pusser’s Painkiller
4 oz. Pineapple juice
1 ½ oz. Coco Lopez
1 ½ oz. Orange juice
2 oz. Pusser’s rum
Dash of nutmeg
Whisk together pineapple juice, Coco Lopez and orange juice. Pour into Collins glass with ice and add rum. Stir and top with freshly grated nutmeg.
