This sweet, frozen beverage is perfect for sipping after dinner for dessert. Think of it as a boozy, coffee-spiked milkshake. Fair warning, it packs a punch!
A Brief History of the Bushwacker Cocktail
The Bushwacker was first invented by Tom Brokamp and Angie Conigliaro in St. Thomas, Virgin Islands, at the Ship’s Store & Sapphire Pub at Sapphire Village in 1975. Not quite a White Russian and not quite a piña colada, Brokamp and Conigliaro’s sweet and icy cocktail emerged as a tropical riff that married both aforementioned drinks.
As the weeks went by, Conigliaro worked on tweaking the recipe. Then one evening, two men and their dog came in—Conigliaro served them the then-unnamed drink. The dog, beloved by everyone in the village, happened to be named Bushwack. The rest is history.
Soon, the cocktail spread throughout the Virgin Islands, eventually making its way up to Florida, where it’s still widely popular today.
Since 1986, an annual Bushwacker Festival takes place in Pensacola, FL. Many bars have their own riffs on the drink, but for this recipe, we stuck to the original.
Note: Vodka may be substituted in place of rum, and a splash of Triple Sec can also be included for a citrusy pop.
How to Make a Bushwacker Cocktail
- 1 ½ ounces dark rum
- 1 ounce coffee liqueur (Kahlua or Mr. Black)
- 1 ounce dark crème de cacao liqueur
- 1 ½ ounces whole milk
- 1 ½ ounces cream of coconut
- 1 cup ice
- Garnish: Grated nutmeg
1. Add all ingredients (including one cup of ice) to a blender and blend until smooth.
2. Pour into a hurricane glass (option to chill glass beforehand).
3. Garnish with freshly grated nutmeg on top.
Last Updated: May 9, 2023