The Bushwacker

The Bushwacker cocktail is a boozy, creamy delight, with rich coffee, chocolate, and cream flavours that really pack a punch.

First invented in 1975 on St. Thomas in the U.S. Virgin Islands by Angie Conigliaro, the Bushwacker has gone on to become a very popular cocktail, enjoyed in all corners of the globe.

As a result of its popularity and widespread enjoyment, there are now many different versions and variations. I have chosen this one because, for me, it represents a strong link to traditional festive cocktails while still holding true to its Caribbean roots.

Rum is the predominant base for the Bushwacker, as you would expect for a Caribbean cocktail. You can use any rum that you have to hand, of course, but for this recipe, I am using light rum, with the addition of coconut rum, as it boosts the creamy and slightly sweet nature of this cocktail while also keeping the alcohol levels down a little.

Try this recipe with a spiced rum for an even deeper flavour!

If you’re not using coconut rum or spiced rum, you can compliment the light rum with dark, but your cocktail will be very boozy — which is why I prefer the lower alcohol of coconut rum. You might find that you want to reduce the rum to maintain the balance, but you won’t know until you try!

To make a Bushwacker cocktail, you will only need a few utensils: a 60ml (2oz) jigger, a blender, and two hurricane glasses.

The Bushwacker Ingredients (Serves 2)

In the blender combine:

• A cup full of ice
• 60ml coconut rum
• 60ml white rum
• 60ml coffee liqueur
• 60ml Irish cream
• 60ml amaretto
• 60ml cream of coconut*

Blend the mixture until fully smooth and integrated, then pour into a hurricane glass or similar tall cocktail glass.
Grate a little cinnamon over the top and serve.

Note:

*Cream of coconut is not the same as coconut cream — make sure you’re using the sweetened “cream of coconut” typically found in the cocktail aisle.

**The Bushwacker cocktail image taken from thespruceeats.com