Name: Bahamas Daiquiri
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml OP high ester aged pot still 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

Ingredients

1 ¹⁄₂ fl oz

Overproof aged pot still rum (high-ester 4-6 years old)

³⁄₄ fl oz

Coconut rum liqueur (35-40% alc./vol.)

¹⁄₄ fl oz

Galliano Espresso Coffee liqueur

1 ¹⁄₂ fl oz

Pineapple juice

¹⁄₂ fl oz

Lime juice (freshly squeezed)

3 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s (optional)

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of pineapple wedge.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with pineapple wedge on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Bahamas Daiquiri contains 231 calories

Alcohol content:

2.1 standard drinks
20.52% alc./vol. (41.03° proof)
29.7 grams of pure alcohol

Gallery

Comments & Discussion

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Caspian Berggren Premium Member 45w

It doesn't have the most appetising colour but more than makes up for it in flavour. I used Smith&Cross and while it's absolutely forward it isn't nearly as dominating as I thought. In reality it's actually the pineapple juice that holds everything together, from the funky banana to the coconut and finally just a hint of roastiness from the coffee.

It tastes like something I would have whilst sitting on a porch in Hawaii during a thunderstorm. Delicious.

Vanessa Antonsen 1y

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 1y

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 Premium Member 1y

"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 Premium Member 4y

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 Premium Member 4y

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 Premium Member 5y

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 5y

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.