When you think of old-fashioned beach cocktails, you probably think of a piña colada or rum runner, or maybe a frozen drink like a strawberry daiquiri. But if you want a chocolate-based drink recipe made for the beach, you need a Bushwacker cocktail. It's basically an adult milkshake in a hurricane glass; have it for dessert or pair it with a hamburger and fries for a perfect beach-side meal, even if you're not at the beach.
The Bushwacker cocktail was first created in 1975, by The Ship's Store & Sapphire Pub on St. Thomas in the U.S. Virgin Islands. The drink was named after a guest's dog. Linda Murphy, who owned the Sandshaker Lounge in Pensacola, Florida, visited the pub, had the Bushwacker, and then brought it home to Florida where she made her own version of the cocktail recipe.
The thing you need to know about any recipe for the Bushwacker is that there are multiple versions of this concoction; you may see drink recipes for the Virgin Islands version or the Pensacola version, or even a Flora Bama version (that's Florida-Alabama, for those who haven't spent time on the Gulf Coast). The Pensacola version includes dark rum (Bacardi or your favorite dark rum), coffee liqueur (like Kahlua), dark creme de cacao (or any chocolate liqueur), cream of coconut, milk and crushed ice.
The Virgin Islands version adds vodka, coconut rum, Amaretto and Bailey's Irish Cream to the mix. Some versions of the Bushwacker cocktail, like the Flora Bama, swap vanilla ice cream in for the ice cubes. Whatever version you use, to make the drink, simply add all the ingredients to a blender and blend until the mixture is smooth.
You can garnish any of these versions of the Bushwacker cocktail with whipped cream, a drizzle of chocolate syrup and a maraschino cherry on top if you want to lean into the milkshake concept. You can also sprinkle a little bit of fresh nutmeg on top for a spicy kick. Pour into three chilled hurricane glasses and enjoy the feeling of a beach getaway.
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The Bushwacker is the Best Alcoholic Milkshake
- 1 oz dark rum
- 1 oz coffee liqueur
- 1 oz dark Creme de Cacao
- 2 oz cream of coconut
- 2 oz milk
- 1 cup Ice
- Combine all ingredients in a blender and process until smooth.
- Pour into three chilled hurricane glasses.
- Garnish with whipped cream, chocolate syrup and a maraschino cherry (optional)