The History
A 1960s Bahamian creation that spread through the Caribbean beach-bar circuit and became a staple wherever Americans tourists went looking for tropical cocktails. Attribution is murky—the drink was widely served before anyone bothered to write it down—but most accounts trace it to Nassau-area resort bars. It’s stayed on menus because the coconut-and-coffee combination genuinely works.
Servings
Ingredients
- 0.5 oz coconut rum (Malibu or Kōloa)
- 0.5 oz dark Jamaican rum (Coruba or Myer’s)
- 0.5 oz coffee liqueur (Kahlúa or Mr. Black)
- 0.5 oz 151 demerara rum
- 4 oz fresh pineapple juice
- 0.5 oz fresh lemon juice
- 0.5 oz grenadine
- Orange slice + cherry (garnish)
Directions
Combine all ingredients in a shaker with ice.
Shake hard for 10–12 seconds.
Pour into a tall Collins glass over fresh ice.
Garnish with an orange slice and a cherry.