Bahama Mama

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by Raul Faria
The Bahama Mama is categorized as a tropical cocktail by the Joy of Mixology by Gaz Regan and is #23 in our mission to recreate all the cocktails in this amazing book. This cocktail is known in name by many but the actual, original recipe, is a bit more elusive. See tropical cocktails, more specifically Tiki drinks, are their own exclusive sub section of the bartending/mixology world that contain a ton of cocktails with a ton of varying components, multiple rums, differing small measures, and techniques. This often results in a bartender deciding on a one size fits all template recipe that they would then modify depending on the call, for example; throwing 151 in a Mai Tai or triple sec in a Zombie, even though they are all the same tropical template recipe with shuffled ingredients. Chances are it’ll taste tropical enough for the person who ordered it and more than likely the guest doesn’t know the recipe either. I have to confess, in my younger bartending days I was guilty of this, every tropical cocktail was a Mai Tai. Not even the actual recipe but a bastardized, sugar laden, Friday’s version. Order for a hurricane, here’s a Mai Tai with orange juice. Hurricane? Here’s your Mai Tai with triple sec. Nowadays the bartender unfamiliar with the dizzying amount of intricate cocktails in the tropical or Tiki family has a cellphone and no excuses. Look it up! Of course we don’t have to worry about that because we have mixologymadesimple.com and our copy of the Joy of Mixology by Gaz Regan 🙂 Let’s make a Bahama Mama.

1) Let’s get our tools together; we will need our Boston Shaker, Hawthorne Strainer, a 14-16oz collins glass, a jigger with a 1 oz and a .5 oz measure. Our shopping list will consist of Myers Dark Rum, Don Q Coconut Rum, Bacardi 151, Kahlua, pineapple juice and lemons. Optional tool will be our Double-Strainer.

2) We can begin by adding our 1 oz lemon juice to the mixing glass. You can opt to simply cut the lemon in half and squeeze directly into the jigger or you can use the double-strainer to remove any seeds or pulp and squeeze the juice in a separate container. This way it’s easier to measure, you have cleaner juice and you can store it for later.

3) Next we will add our 4 oz of pineapple juice to the glass.

4) Now let’s add our .5 oz of Myers Dark Rum. This blend of 9 Jamaican Rums should be readily available at any bar or liquor store. The book calls for a dark Jamaican rum and I believe Myers fits the bill perfectly.

5) Let’s now add our .5 oz Don Q Coconut Rum. The book does call for a coconut liqueur and there are a few on the market like Coconut 99, Bols Coconut and Marie Brizard Coconut. They are however not easy to find outside large liquor stores, specialty spirit shops or online if that option is available to you. Utilizing the coconut rum reduces the sweetness that you would get with a liqueur. If you like your cocktails a bit sweeter and more coconutty than go with the liqueur option.

6) Time for the infamous Bacardi 151, we will need .5 oz of the flammable over proof Puerto Rican rum.

7) Now the ingredient that I feel really gives the Bahama Mama its character, .25 oz of Kahlua. This rum based coffee liqueur is also pretty easy to find.

8) Next let’s add ice into our mixing glass and shake. Strain into our chilled, iced Collins glass and serve. For some extra touches of tropical flair we can utilize crushed ice instead of cubes and serve it in a  Tiki mug. It is also not uncommon to find a float of grenadine but its a slippery slope tinkering too much with the sweet/sour balance. Enjoy.

Check out our video walk through for the Bahama Mama on our YouTube channel here.

Be sure to pick up a copy of the Joy of Mixology by Gaz Regan and visit gazregan.com and sig up for the newsletter and get more information on Gaz’s other books.

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