• Dark rum
  30 ml (1 oz)

  Adds depth and tropical flavor
• Coconut rum
  30 ml (1 oz)

  Provides sweetness and coconut aroma
• Coffee liqueur (e.g., Kahlua)
  15 ml (0.5 oz)

  For a subtle, rich undertone
• Pineapple juice
  60 ml (2 oz)

  Fresh or bottled, for tangy sweetness
• Orange juice
  30 ml (1 oz)

  Brings a citrusy balance
• Lemon juice (fresh)
  15 ml (0.5 oz)

  Adds brightness and acidity
• Grenadine
  10 ml (0.25 oz)

  For color and a touch of sweetness
• Crushed ice
  30 ml (1 oz)

  Or fill the glass

• Shaker
• Jigger
• Strainer
• Highball or hurricane glass
• Bar spoon

1. 1

   Fill a shaker with ice.

2. 2

   Add the dark rum, coconut rum, coffee liqueur, pineapple juice, orange juice, lemon juice, and grenadine to the shaker.

3. 3

   Shake well for about 10-15 seconds until well chilled.

4. 4

   Fill a highball or hurricane glass with crushed ice.

5. 5

   Strain the mixture into the prepared glass.

6. 6

   Gently stir to combine, if needed.

7. 7

   Garnish with a pineapple wedge, cherry, and a sprig of mint.

• It’s a tropical vacation in a glass, no passport needed.
• The combination of coconut, pineapple, and coffee liqueur is deliciously unique.
• It’s easy to make and perfect for parties or relaxing at home.
• Its vibrant color and garnish make it a stunning showstopper.
• The drink’s versatility allows for plenty of creative twists.

The Bahama Mama is a classic tiki-style cocktail believed to have originated in the Bahamas during the 1950s or 1960s. Legend has it that it was named after a local Calypso singer, Dottie Lee Anderson, who went by the stage name 'Bahama Mama.' The drink gained popularity thanks to its delightful blend of tropical flavors and its easy-drinking nature. Over the years, bartenders across the Caribbean and the U.S. have put their own spin on the recipe, but the core essence—a refreshing, rum-forward tropical cocktail—remains unchanged.