Monday, July 28, 2014

Hot Hot Hot, Time for a Great Frozen Cocktail

     The weather down here in the Keys has reached the 90's and that means the frozen cocktails are flying out of the Rum Bar these days.   One of my favorites is the Virgin Island Bushwhacker, a very unique cocktail that has it's origins on St. Thomas.

     I have taken some liberties with the original and made it into a rum cocktail with just a bit of help from a couple of liqueurs.  I hope you enjoy this one, it is really good.

2005 Pool Bar at Sapphire Beach Resort just outside of red hook
Bahama Bob’s Bushwhacker Recipe

·         1/2 oz. El Dorado Dark Rum
·         1/2 oz. Brinly's Gold Vanilla Rum
·         1/2 oz. Ron Llave White Rum
·         1 oz. Brinly's Gold Coffee Rum
·         1/2 oz. El Dorado Rum Cream
·         1/2 oz. Amaretto
·         1/2 oz. Marie Brizzard's  Chocolat Royale
·         1 oz. Cream of Coconut
·         1/2 oz. Half and Half 

Blend all ingredients with ice until smooth. Pour into a pint glass that has been swirled with chocolate syrup.  Garnish with fresh ground nutmeg, an orange wheel and a cherry.  If you are looking for a real kick from this one, float it with Plantation Overproof Rum.