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 | Jamaican-style overproof aged pot still 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 | Galliano Espresso Coffee liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 3 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
Read about cocktail measures and measuring.
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:
One serving of Bahama Mama contains 155 calories.
Alcohol content:
- 1 standard drinks
- 9.21% alc./vol. (18.42° proof)
- 13.8 grams of pure alcohol
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