While there are a large number of variations of this cocktail on the Internet, very few are based on the original which is what you will get if you make this one. The Bahama Mama is a classic from the 1950s that still is popular to this day.
Why I Think You’ll Love This Recipe
- You can customize it in a number of ways; substitute standard rum for overproof for instance.
- It’s full of flavor: coconut mixed with pineapple and coffee make this a delicious summer cocktail.
The Original Bahama Mama
The original drink uses a mix of coconut rum, dark over-proof rum, Kahlua, pineapple juice and lemon juice but several variations, including a fruitier version, exist on the internet from people who have made modifications to the original recipe. I’ll be including one of those down the road but for now, wanted to stick with the original way it was intended.
Variations
You can also switch out the Kahlua in this drink for Tia Maria and the over-proof rum for a different type of rum, which I did, such as dark rum!
How to Make this Cocktail
To make this, combine the ingredients in a Boston Shaker with ice and shake until cold. Then pour the drink, using a cocktail strainer, into a glass and garnish with a piece of pineapple (or lemon) and serve cold.
That’s it! Nice and easy.
Enjoy responsibly!
Mr. Magpie
Other Rum Cocktails
The Original Bahama Mama
Ingredients
- 1 ounce coconut rum
- 1 ounce dark rum
- 1/2 ounce coffee liqueur such as Kahlúa or Tia Maria
- 2 1/2 ounces pineapple juice
- 3/4 ounce lemon juice freshly squeezed
Instructions
- Add the coconut rum, dark over-proof rum, coffee liqueur, pineapple juice and lemon juice into a shaker with ice and shake until well-chilled.
- Strain into a Collins or hurricane glass over fresh ice.
- Garnish with a skewered brandied cherry and a pineapple wedge.
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