Rumor has it that this tasty libation originated just across the state line on beautiful Pensacola Beach. I never realized it was such a local sensation until I tried to order one on a cruise ship and the bartender had no idea what went into a bushwackers (definitely nothing banana flavored!!!). While I have never had one from the original Sandshaker on Pensacola Beach, I do enjoy whipping up a batch in my own blender. Add this recipe to your repertoire and your friends will thank you
Serves 2 adults who are not driving
5 oz cream of coconut (like Coco Lopez), NOT coconut milk
2 oz coffee liqueur (like Kahlua)
2 oz light rum
2 oz creme de cacao
4 scoops vanilla ice cream
2 cups ice cubes
2 shots 151 proof rum, optional
maraschino cherries, for garnish (or whipped cream and an umbrella if you are like me)
In a blender combine the cream of coconut, coffee liqueur, light rum, creme de cacao, ice cream and ice. Blend until smooth. Pour into two large glasses and garnish with a cherry, and if you are feeling, brave top each glass with a shot of 151.
Adapted from Bo’s Bowl.