If you’re a fan of Piña Coladas and Mudslides, you should try a Bushwacker. This sweet cocktail is made with dark rum, coffee liqueur and cream of coconut. It was invented at a Caribbean resort like its two boozy cousins.
It’s said to have been named for a patron’s dog, and it was first made by bartender Angie Conigliaro at the Ship’s Store & Sapphire Pub on the island of St. Thomas in 1975.
The original formula for the Bushwacker has been tinkered with by bartenders over the years, leading to new variations on it. Some recipes call for combinations of rum, coffee and amaretto liqueurs (sometimes with Bailey’s or triple sec), while others use creme de cacao. Some even swap out the cream of coconut entirely in favor of ice cream. Others create an extra-chocolaty drink by pouring syrup into the glass.
This variation leans less sweet and more boozy, keeping true to the standard.
Ingredients
2 oz
DARK RUM
1 oz
COFFEE LIQUEUR, Kahlúa
1 oz
CRÈME DE CACAO, Dark
2 oz
MILK, Preferrably whole milk
1 oz
CREAM OF COCONUT, Such as Coco Lopez
1 pinch(es)
NUTMEG, Freshly grated
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