Go Back
–+ servings
Logo of The Forked Spoon showing Spork
Three prepared tropical turmeric painkiller cocktails make with three layers - maraschino cherry juice, turmeric juice, and pineapple rum.
5 from 6 votes

Cherry Turmeric Painkiller Cocktail

Refreshing Cherry Turmeric Painkiller made with homemade turmeric juice, sweet maraschino cherries, pineapple juice, orange juice, and rum. A delicious summertime favorite!
Prep Time15 minutes
Cook Time15 minutes
chill time2 hours
Total Time2 hours 30 minutes
Servings: 1 cocktail
Calories: 188kcal
Chef: Jessica Randhawa

Tools

Ingredients

For the Turmeric Juice

  • 1 cup fresh turmeric - chopped
  • 1 large finger-sized piece of ginger
  • 2 carrots
  • 6 cups water
  • 1 large lemon - juiced
  • 1 tablespoon honey - plus more to taste

For the Cherry Turmeric Painkiller Cocktail

  • 1.5 fluid ounces Royal Harvest Bordeaux Maraschino Cherry Juice
  • 2 fluid ounces rum
  • 1 fluid ounce pisco
  • 2 fluid ounces pineapple juice
  • 1 fluid ounce orange juice
  • 2 fluid ounces homemade turmeric juice
  • Royal Harvest Bordeaux Maraschino Cherries - to garnish
  • Fresh pineapple wedges - to garnish

Instructions

For the Turmeric Juice

  • Thoroughly wash the turmeric, ginger, and carrots under cold running water. Slice into thin discs - there is no need to peel or remove the skin.
  • Transfer to a large, high-speed blender and fill with approximately 6 cups of water. Blend on high speed until smooth and combined, approximately 1 minute.
  • Transfer the mixture to a medium saucepan and bring to a low boil. Reduce heat to low and simmer for approximately 15 minutes. Remove from heat and stir in the lemon juice and honey. Mix well to combine.
  • Carefully strain the mixture through a fine-mesh sieve or nut milk bag- a fine-mesh strainer, in this case, will not strain it well enough. Transfer to a jar or bottle and refrigerate until chilled.

For the Cherry Turmeric Painkiller Cocktail

  • Add the rum, pisco, pineapple juice, and orange juice into a cocktail shaker filled with ice. Shake well.
  • Fill a highball glass with ice.
  • Bottom layer: Add 1.5 ounces (3 tablespoons) of Royal Harvest Bordeaux Maraschino Cherry juice (from the jar) directly into the bottom of your glass.
  • Middle layer: Slowly pour 2 ounces (4 tablespoons) of your homemade turmeric juice over an inverted spoon OR large ice cube. Doing this slowly and carefully will help prevent the two layers from mixing completely.
  • Top layer: Using the same method that you used to add the middle layer, gently add the shaken rum, pisco, pineapple juice, and orange juice.
  • Garnish with additional Royal Harvest Bordeaux Maraschino Cherries and fresh pineapple wedges. Enjoy!

Notes

  • Careful - turmeric stains. I highly recommend wearing an apron while making this recipe.
  • Make your homemade turmeric juice up to 2-4 days in advance. Keep stored in a sealed jar or container and in the refrigerator until ready to use. Best if enjoyed within 5-7 days. Always mix well before serving.
  • Do you have to make fancy layers? Of course not.

Nutrition

Calories: 188kcal | Carbohydrates: 10g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 33mg | Potassium: 324mg | Sugar: 8g | Vitamin A: 57IU | Vitamin C: 20mg | Calcium: 11mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2024 The Forked Spoon