Bahama Mama

Difford's Guide
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Serve in a

Tiki mug or collins

Photographed in a

Libbey Tiki 13.5oz

Garnish:

Pineapple wedge, Luxardo Maraschino cherry & mint sprigs bouquet

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

1/2 fl oz Jamaican aged blended rum
1/4 fl oz Overproof aged rum
1/4 fl oz Coconut rum liqueur (35-40% alc./vol.)
1/4 fl oz Coconut liqueur (under 35% alc./vol.)
1/4 fl oz Coffee liqueur
1/2 fl oz Lemon juice (freshly squeezed)
3 fl oz Pineapple juice (fresh pressed)
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Review:

The holy trinity of rum, coconut and pineapple served in a well-balanced, not overly sweet Tiki-style cocktail.

History:

The origins of the Bahama Mama are misty, but it is thought to date back to at least the early 50s. The bartender most associated with this cocktail is Oswald "Slade" Greenslade who was born in the Bahamas and worked at the Nassau Beach Hotel on Cable Beach from 1961 to 1993 where he is said to have discovered this cocktail which was apparently named after a local singer. He then worked at the Banana Boat Club until 1999 and is also the author of a self-published book One More Cocktail.

Nutrition:

There are approximately 157 calories in one serving of Bahama Mama.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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