BushwackerCocktail recipe
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Hurricane glass
Ingredients
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Method
How to make a Bushwacker
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- Combine all ingredients along with two cups of ice in a blender
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- Blend until smooth and pour into a hurricane glass
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- Ganish with whipped cream and a cherry and serve
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Your private tasting notes
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FAQ's
What is the origin of the Bushwacker cocktail?
The Bushwacker cocktail originated in the 1970s at the Ship's Store, Sapphire Pub at Sapphire Village on St. Thomas, U.S. Virgin Islands. It was created by bartender Angie Conigliaro and Tom Brokamp, the bar's manager. The drink became particularly popular in the Gulf Coast region of the United States, especially in Florida and Alabama.
Can the Bushwacker cocktail be served as a frozen drink?
Yes, the Bushwacker is often served as a frozen drink. To prepare it as such, all the ingredients, including the coffee liqueur, dark rum, milk, coconut cream, and creme de cacao, are blended with ice until smooth. This makes for a refreshing and creamy frozen cocktail that is particularly popular in warm climates.
What type of glass is traditionally used for a Bushwacker?
A Bushwacker is traditionally served in a hurricane glass. This type of glass has a curved shape and a tall stem, which makes it visually appealing for serving creamy and frozen cocktails like the Bushwacker.
Is the Bushwacker cocktail similar to any other drinks?
Yes, the Bushwacker is often compared to other creamy and coffee-flavored cocktails, such as the Mudslide and the Pina Colada. The combination of coffee liqueur and rum gives it a taste profile similar to the Mudslide, while its use of coconut cream links it closely to the flavor profile of a Pina Colada, albeit with a coffee twist.
Can I make a dairy-free version of the Bushwacker?
Absolutely! To make a dairy-free version of the Bushwacker, you can substitute the milk with a plant-based alternative like almond milk, coconut milk, or oat milk. Choose a plant-based milk that complements the creamy texture and tropical flavor profile of the cocktail for the best results.
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