Essentially a chocolate-coffee flavored Piña Colada, the Bushwacker is a sweet beach cocktail made with dark rum, Bacardi, Baileys, crème de cacao and coconut cream. Invented in 1975 by bartender Angie Conigliaro at the Ship's Shore & Sapphire Pub in Sapphire Village in the Virgin Islands, the Bushwacker was allegedly named after an Afghan Hound owned by two jet-setting flight attendants who helped invent the cocktail. After the drink was intercepted and slightly tweaked by bartender Linda Murphy (of the Sandshaker Beach Bar in Pensacola Beach, Florida), the cocktail became a Florida icon. To this day, there is an annual Bushwacker Festival in Pensacola Beach to celebrate the cocktail.
- 1 oz white rum
- 1 oz dark rum
- 1 oz kahlua
- 1 oz dark crème de cacao
- 1 oz Coco Lopez
- 2 oz Milk
- .5 Cup crushed ice
Crush ice using a mallet and ice bag.
Add the crushed ice, both measures of rum, Kahlúa, crème de cacao, Coco Lopez and milk to a blender.
Blend until frothy and fully emulsified.
Pour the cocktail into a hurricane glass and garnish with freshly grated nutmeg.