Bushwacker Recipe
Chair de Bay Cacao, White and Bailey's, Coconut Ice Rum
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Combine and blend
Add dark (or coconut ice) rum, white rum, Chair de Bay cacao liqueur, Bailey's Irish Cream, coconut cream, whole milk, simple syrup, and ice to a blender. Use measured amounts exactly as listed.
- 2
Blend
Blend on high for 20–30 seconds, until the mixture is smooth and thick but still pourable. If the mixture is too thick, add 1–2 tablespoons of milk and pulse once more.
- 3
Taste and adjust
Taste and adjust sweetness or creaminess: add up to 1/2 oz more simple syrup for sweetness or up to 1/2 oz more coconut cream for richness. Blend briefly to incorporate any adjustments.
- 4
Garnish
- 5
Finish
Sprinkle grated dark chocolate or sift a little cocoa powder over the top, then scatter toasted coconut flakes if using. Top with a maraschino cherry if desired.
- 6
Serve immediately with a straw. Optionally serve with a small cocktail spoon for scooping thicker portions.