Somewhere between a Piña Colada and a chocolate milkshake sits this frozen, mocha-colored drink. It is thick, cold and sweet, with coconut rounding off the coffee and cacao and a dusting of nutmeg on top.
1½ oz
dark rume.g. Gosling's · Myers's · Captain Morgan · Bacardi · Kraken
1 oz
coffee liqueure.g. Kahlúa · Tia Maria · Mr Black · Borghetti
1 oz
dark crème de cacaoe.g. Giffard · Bols · Marie Brizard · Tempus Fugit
1 oz
cream of coconut sweetened, such as Coco López
2 oz
whole milk
1 pinch of
nutmeg
Garnish: Freshly grated nutmeg · Ice: Served up, no ice
Bushwacker
Sweet, creamy and cold, with chocolate and coffee up front and coconut on the finish. Tastes lighter than it is.
The Bushwacker is generally credited to the Ship's Store and Sapphire Pub on St. Thomas in the US Virgin Islands, with bartender Angie Conigliaro usually named as its creator in the mid 1970s. It was built as a boozy frozen treat for a beach bar crowd.
The drink travelled to the US Gulf Coast, where the Sandshaker Lounge on Pensacola Beach made it famous and bars such as the Flora-Bama on the Florida and Alabama state line adopted it. Today it belongs to the family of blended dessert drinks such as the Mudslide and the Piña Colada, and recipes vary widely in how much rum and milk they use.
Dark rum, coffee liqueur, dark crème de cacao, cream of coconut and milk, blended with ice.
It carries three spirits and liqueurs, but the milk and ice make it taste gentle, so it is stronger than it seems.
Yes. Shake everything hard with ice and strain over crushed ice. It will be thinner but just as tasty.
The perfect sound
Frozen dessert under a palm tree.
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