Sunday, April 3, 2016

Bahama Mamma

This is one tropical drink that I've made for years and then suddenly stopped making it when I started this blog. I can't explain why except that, like most tropical drinks, it takes a lot of ingredients that most folks don't just have lying around. It is, however, a masterpiece. The color and garnishes are attractive in a clear glass, it tastes like unicorns and rainbows, and it is pretty forgiving. Don't have lemon juice, use sour mix. Don't have gold rum, just add more light and dark rum. None of the substitutions I can think of will ruin the drink, which gives me an idea. What if we substituted the grenadine for Peychaud's bitters or an amaro? Try it and see. I've seen plenty of cocktail bars using sherry or whole heaps of bitters to color and flavor tropical drinks in ways no one would have considered a few short years ago.
  • 1 oz. dark rum
  • 1 oz. light rum
  • 1 oz. gold rum
  • 1 oz. coconut liqueur (coconut rum)
  • 2 oz. orange juice
  • 2 oz. pineapple juice
  • 1/2 oz. lemon juice
  • 2 dashes grenadine
  • maraschino cherry
  • orange slice
Combine all liquid ingredients in a shaker with ice. Shake and pour into a highball or hurricane glass and garnish with fruit. 

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