Mix the perfect Bahama Mama cocktail with this easy tropical recipe using coconut and dark rum, pineapple and orange juice, and a splash of grenadine. Sweet, citrusy, and lightly boozy — this beach bar favorite is made for sunny days and good vibes.
Fill a shaker with ice.
Add coconut rum, dark rum, coffee liqueur (if using), pineapple juice, and orange juice.
Shake vigorously for 10–15 seconds.
Pour (or strain) into a hurricane glass or tall tiki glass filled with fresh ice.
Slowly pour grenadine into the glass — it will settle at the bottom to create a beautiful gradient effect.
Garnish with a cherry, orange slice, and optional pineapple wedge.
Caribbean jerk chicken or pork
Grilled pineapple skewers
Coconut shrimp
Conch fritters or fried plantains
Tropical fruit salad or mango cheesecake
Its fruity, rich notes complement sweet-spicy and fried island dishes beautifully.
The coffee liqueur adds a subtle depth — not required, but it's traditional in some recipes.
Use fresh juices if possible — especially orange juice — for brightness and less sugar.
For frozen version: Blend everything (except grenadine) with crushed ice until slushy, then float grenadine.
Want a less sweet version? Skip the grenadine or reduce the pineapple juice slightly.
For a stronger punch, add a splash of overproof rum as a float.
The Bahama Mama originated in the Caribbean during the 1950s, possibly named after a dancer or beach bar. It blends island flavors with a hint of coffee from early recipes. Today, it’s a mainstay at beach resorts and tiki bars worldwide — colorful, festive, and dangerously easy to drink.
1 servings