|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||2%|
|Total Sugars 19g|
|Vitamin C 65mg||324%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Bahama mama is a fruity rum drink that's perfect for any summer occasion. A delicious mix of tropical flavors likely first created in the 1950s or '60s, this very popular cocktail has been remade numerous times over the years. It's easy to make at home and one taste will instantly transport you to a faraway beach.
Like other tropical cocktails, there are many Bahama mama recipes. It's likely that the drink you order at a local bar will be completely different than the one you'd get on a Caribbean vacation. Despite the variations, you should expect two types of rum and a good dose of pineapple; most also include a little coconut and coffee. While those are the keys to the Bahama mama, various ingredients, including orange juice and grenadine, are often added.
This recipe is among the most original versions. It combines aged and high-proof rums with coffee and coconut liqueurs. Not too sweet, it is a well-balanced mix and a wonderful fruity cocktail.
Click Play to See This Bahama Mama Cocktail Recipe Come Together
1/2 ounce dark rum
1/4 ounce 151-proof rum
1/2 ounce coconut liqueur
1/4 ounce coffee liqueur
4 ounces pineapple juice
1/2 ounce freshly squeezed lemon juice
Strawberry (or cherry), for garnish
Gather the ingredients.
In a cocktail shaker, pour the rums, coconut and coffee liqueurs, and pineapple and lemon juices. Fill with ice.
Garnish with a strawberry or cherry. Serve and enjoy.
Who Invented the Bahama Mama?
The one accepted truth is that the Bahama mama was created in the Bahamas. Exactly when and by whom is not entirely clear. Some accounts claim that it was popularized in the 1950s. In his book, "One More Cocktail," Oswald "Slade" Greenslade claims to have created the coffee-coconut version in 1961 while bartending at the Nassau Beach Hotel. He named it after a local Calypso dancer. It's most likely that a few drinks that took the name were developed on the islands almost simultaneously. As the drink gained fame, it spread beyond the Caribbean beaches and became a staple on the cocktail menus of American restaurant chains. In these venues, it was often mixed much sweeter than the original recipes intended.
- Rather than a coconut liqueur, you can use a coconut-flavored rum. Some rums, including Malibu, are actually both: coconut rum liqueurs.
- Grenadine can be added to any Bahama mama to create a sweeter, red cocktail.
- One popular variation adds orange juice: Shake 1 ounce coconut rum, 1/2 ounce each dark rum, coffee liqueur, and grenadine, and 2 ounces each pineapple and orange juice with ice. Strain into a hurricane glass filled with cracked ice and garnish with an orange wedge and strawberries.
- A banana liqueur is a common ingredient, particularly in Bahama mama recipes that skip the coffee.
- The Bahama mama also makes a great frozen cocktail. Simply add all of the ingredients to a blender with 1 cup of ice and blend until smooth.
How Strong Is the Bahama Mama?
There are many options when it comes to the spirits you pour into the Bahama mama, so it's hard to give a precise estimate of the drink's strength. Taking the average for the liquors, the Bahama mama typically falls into the 11 percent ABV (22 proof) range. It's similar to drinking a glass of wine though it can be easy to have one too many, especially if you enjoy a few rounds in the hot summer sun. Remember that heat and the sun can exacerbate drunkenness, so drink plenty of water, too.