food and wine	« mixology
Updated: May 5, 2009, 3:05 pm	Share    Print    Email

Bartender Greg Johnson adds the finishing touch to the recipe: fresh nutmeg. Photos by Diane Roncone

Hampton Bays - An occasional bartender since 1981, Greg Johnson has worked at The Inn Spot in Hampton Bays for nearly four years. During that time he has concocted the "The Ponquogue Painkiller," an adapted version of a recipe that hails from Soggy Dollar Bar in the British West Indies.

"The Ponquogue Painkiller" packs a punch.

This dark pink drink, garnished with a juicy orange slice, crunchy cherry, and topped with fresh-grated nutmeg, tastes like a healthy fruit drink with the consistency of a Smoothie. It has just the right amount of sweetness, clove essence and coconut flavor (Coco Lopez) to add an interesting twist, and the rose essence is a perfect - and unusual - touch.

'The Ponquogue Painkiller'
Recipe by Greg Johnson

1.5 ounces Myers's dark rum
1.5 ounces Barcardi Silver rum
.5 ounce Falernum (almond essence, lime juice, sugar syrup, clove essence)
.5 ounce unsweetened lime juice
1 ounce passion fruit nectar
1.5 ounces Coco Lopez
3 ounces orange juice
Dash of rose essence

 • Shake with crushed ice.
 • Pour into tall glass or martini glass.
 • Garnish with orange, cherry, and sprinkling of fresh nutmeg.

The Inn Spot on the Bay is located at 32 Lighthouse Road, Hampton Bays, 631-728-1200, www.theinnspot.com.

Sunset on Shinnecock Bay as viewed from The Inn Spot in Hampton Bays.