Name: Bahamas Daiquiri
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Jamaican OP aged rum; 22.5 ml Coconut rum liqueur; 7.5 ml Coffee liqueur; 45 ml Pineapple juice; 15 ml Lime juice; 3 drop Saline solution 4:1

Bahamas Daiquiri
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Jamaican-style overproof aged pot still rum
³⁄₄ oz	Coconut rum liqueur (35-40% alc./vol.)
¹⁄₄ oz	Galliano Espresso Coffee liqueur
1 ¹⁄₂ oz	Pineapple juice
¹⁄₂ oz	Lime juice (freshly squeezed)
3 drop	Saline solution 4:1 (20g sea salt to 80g water) optional

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of pineapple wedge on rim.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Punchy rum with the established accompaniments of pineapple and lime, with a splash of coffee liqueur.

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History:

Adapted from the Bahamas Martini created in 2002 by Yannick Miseriaux at the Fifth Floor Bar, Harvey Nichols, London, England.

More cocktails by Yannick Miseriaux

Nutrition:

One serving of Bahamas Daiquiri contains 231 calories

Alcohol content:

2 standard drinks
20.52% alc./vol. (20.52° proof)
27.7 grams of pure alcohol

More Fruity (e.g. Pornstar Martini) cocktails
More Tiki/tropical cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Vanessa Antonsen

6th July at 21:20

It’s been years but I remember having a blended cocktail similar to this in Bon Aire so perhaps it can be a Caribbean daiquiri? Commercially things travel, so perhaps? Back then as a twenty-something year old had no idea of a variety of pina colada and just loved it blended with coffee liquor, it shall be served again as a shaken cocktail as intended! Thank you!!

Jerry

29th June at 17:25

This was a home run for me. I used Plantation Dark for the rum and just a coconut liqueur instead of coconut rum. Also used a home made coffee infused spiced rum in place of créme de cafe

Simon Sedgley

29th June at 14:07

"Totally tropical", as our good host says, wasn't nearly tropical enough for us. So we went troppo and substituted 10ml passionfruit liqueur for the coffee liqueur and floated 5ml mango liqueur. We also dialled the coconut rum liqueur back to 15ml and upped the rum (Worthy Park 109) to 60ml...a bit boozy but one needs only one to have a good time. And we added a mint sprig as garnish, serving it in an ice-filled Rocks Glass. As we like to say, a recipe is but an invitation to follow one's fancy elsewhere.

Sally Morgan

2nd September 2022 at 19:43

To add to my previous comment- you can keep the ovenproof rum and use the usual ‘coconut rums’ (I.e. liqueurs) and it’s still good. As per comments so far - mix and match your rum combos to your heart’s content you’ll find something amazing that works for you

John Hinojos

27th June 2022 at 23:27

This was outstanding. Loving rum like we do, this was moved to our favourites. Used overproof Navy Rum. A bust of tastes that is phenomenal.

Sally Morgan

20th March 2021 at 20:03

I’m a lightweight so over proof rum is a bit too far for me. I subbed a good black rum instead for that party on the beach feel

Davey Springer

13th January 2021 at 10:38

This drink is a refreshing change from those drinks that ask for sugar to keep things balanced and is easily tweaked to your own taste and also to what you may have in your bar.
Does nicely on the rocks as well.