Say “tropical cocktail drink” and the image of a cold glass of piña colada comes to mind. I love piña colada. I don’t find the inclusion of coconut cream in my cocktail drink a weird thing at all. But my love affair with piña colada has never prevented me from trying and appreciating other tropical cocktail drinks — like the Bahama Mama that Speedy mixed last night. One sip was all it took — I have found a new love! This cocktail drink is fruity and sweet and despite the amount of rum in it, it doesn’t burn your throat. In fact, it refreshes the mouth and throat as it cascades down oh, so smoothly.
Bahama Mama is associated with the Caribbean from where it most probably originated. But whether it came from the Bahamas or from Jamaica isn’t really clear. I’m sure that the perfect way to enjoy a glass of Bahama Mama is on a Caribbean beach while watching a glorious sunset. Well, the Caribbean will have to wait; Bahama Mama is for now.
There are many variations of the Bahama Mama; this one was adapted from the About.com: Cocktails recipe.
Makes two glasses.
1/2 oz. of coffee liqueur
1 oz. of dark rum
1 oz. of coconut liqueur
1/2 oz 151 proof (high proof) rum
2 to 3 tbsps. of lime huice cordian
4 oz. of pineapple juice
2 maraschino cherries for garnish
Pour all the ingredients, except the maraschino cherries, into a cocktail shaker. Add crushed ice. Shake well.
Pour into glasses. Add more ice, if you like. Drop the maraschino cherries to garnish.