Bahama Mama recipe
A lush mid-century island classic marrying dark rum, coconut, coffee, and vibrant tropical juices.
Method: Flash blend with crushed ice ·
Glass: Hurricane glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: Tiki & Tropical
Ingredients
- 1 oz Dark rum (aged or black blended rum)
- 0.5 oz Overproof dark rum (151 proof)
- 0.5 oz Coffee liqueur (such as Kahlúa)
- 0.5 oz Coconut liqueur (or coconut rum)
- 2 oz Pineapple juice (freshly pressed)
- 0.75 oz Lemon juice (freshly squeezed)
How to make a Bahama Mama
- Combine the dark rum, overproof rum, coffee liqueur, coconut liqueur, pineapple juice, and lemon juice in a blender carafe.
- Add one cup of crushed ice to the vessel.
- Flash blend on high speed for five seconds until frothy and chilled.
- Pour unstrainedly into a chilled hurricane glass.
- Top with additional crushed ice if needed and garnish with a pineapple wedge and maraschino cherry.
Garnish
Pineapple wedge and maraschino cherry
Pro tip
Using freshly pressed lemon juice cuts through the rich coffee and coconut liqueurs, balancing the drink's signature sweetness.
History of the Bahama Mama
Though widely associated with resort party culture and mid-century tiki bars, the exact origins of the Bahama Mama remain disputed with various claims emerging from Caribbean lounges in the 1950s and 1960s. Modern bartenders still keep Bahama Mama in circulation because the recipe shows a clear point of view without needless decoration.
Flavour profile
Fruity, Rich, Tropical
Variations
- Nassau Mule — Swap pineapple juice for ginger beer and fresh lime.
- Royal Bahama — Replace coconut liqueur with falernum and add a dash of Angostura bitters.
- Caribbean Noir — Double the coffee liqueur and add a quarter ounce of overproof Demerara rum.
Practise making the Bahama Mama in the free Virtual Bar game.