The Bushwacker Cocktail
Imagine a drink so sinfully delightful that it carves its own slice of history into the sunny shores of Pensacola. That's the Bushwacker—a concoction that might as well be the illicit love child of a chocolate milkshake and a Caribbean rum punch. Over 40 years ago, Linda Taylor Murphy stumbled upon this chocolaty, icy rum gem in the Virgin Islands. With a pirate’s spirit and a bartender’s savvy, she hijacked the recipe, hauled it back to her Sandshaker Lounge in Pensacola Beach, and gave it a home in 1975.
This isn't just a drink; it's a cultural invasion in a glass, marching up and down the Florida coast, conquering bar menus and seducing palates with its creamy, boozy swagger. Each joint along the coast spins its own version, guarding their secret tweaks like treasure maps. Come August, Pensacola Beach explodes into a festival that's all about the Bushwacker. Picture it: rum tastings, live jams, the whole nine yards, celebrating this local legend that's even snagged itself a bottled gig with Bushwacker Spirits. This is more than a cocktail; it’s a full-blown phenomenon.
Ingredients
- 2 ounces dark rum
- 1 ounce Kahlúa
- 1 ounce dark creme de cacao
- 2 ounces Irish Cream
- 1 ounce cream of coconut
Steps
Add the dark rum, Kahlua, dark creme de cacao, whole milk, cream of coconut and a cup of ice into a blender and blend until combined and frothy.
Pour into a Tiki glass.
Garnish with whip cream and a cherry
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