Bahama Mama
Ingredients
- 1⁄2 oz Myers's Original Dark rum
- 1⁄4 oz Overproof aged pot still rum
- 1⁄4 oz Coconut rum liqueur
- 1⁄4 oz Malibu Original coconut rum liqueur
- 1⁄4 oz Kahlúa Coffee Liqueur
- 1⁄2 oz Lemon juice
- 3 oz Pineapple juice
Method
Glass:
Photographed in a Libbey Tiki 13.5oz
Method:
- Select and pre-chill a TIKI MUG OR COLLINS GLASS.
- Prepare garnish of pineapple wedge, Luxardo Maraschino Cherry & mint sprigs bouquet.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
Nutrition:
One serving of Bahama Mama contains 156 calories
History:
The bartender most associated with this cocktail is Oswald "Slade" Greenslade, who was born in the Bahamas and worked at the Pink Elephant nightclub. This is where he claims to have created this cocktail in 1963 for three women at his bar who wanted something fruity they'd never had before.
Some question Slade's claims, saying the cocktail appeared on menus in the 1940s-50s, although I've not yet seen evidence of such a menu. However, in September 2024, Slade sent us his original recipe and the story of his Bahama Mama.
Oswald Greenslade's Bahama Mama recipe
1¼ oz Dark Bacardi
1¼ oz Coconut Rum
1 oz Grendene
2 oz Pineapple juice
2 oz Orange juice
4 oz Cracked ice
Shake well and pour into a 12 oz cocktail glass.
Garnish with pineapple, orange slice and cherry.
Review:
The holy trinity of rum, coconut and pineapple served in a well-balanced, not overly sweet Tiki-style cocktail.
