The Bushwacker cocktail, named after a bar patron’s constant canine companion, originated in the 1970’s in the Virgin Islands. It was brought stateside and continued rising in popularity at beach-side bars in Florida, eventually being bottled and sold at liquor stores. While the recipe has morphed and grown on its journey towards popularization, the delicious mix of coconut, chocolate, and rum has remained at its tasty core. I have deconstructed and re-imagined this delightful cocktail as a holiday ready espresso rumtini. Enjoy!
- 1 ounce dark rum
- 1 ounce Kahlua
- 1 ounce creme de cacao
- 1 ounce cream of coconut1
- 1 ounce cream
- 2 ounces chilled espresso
- Cocktail shaker half filled with crushed ice
- Chocolate sauce to rim your glass
- A cherry for garnish
1.) Rim your martini glass in chocolate sauce and set it aside.
2.) Combine the alcohol, espresso, and cream in your cocktail shaker and vigorously shake.
3.) Strain the contents into a martini glass and garnish with a cherry.
- Cream of coconut is often hard to locate at the market. Click here for a fresh and easy way to prepare a DIY version.