Beat the heat with an easy frozen cocktail that smells like the Caribbean and tastes like a tropical vacation. Brought to us by Ksenia Prints of At the Immigrant’s Table, this triple rum frozen Bahama mama cocktail is a slushee-like sipper that blends up in just 15 minutes.
This frosty beverage combines three types of rum — añejo, coconut, and dark — with fresh orange juice, pineapple juice, and grenadine. But what really makes this cocktail stand out is the garnish. A piece of charred pineapple adds a smoky note that contrasts beautifully with the drink’s granita-like texture. Add an amarena cherry and some fresh pineapple leaves to the glass, and you’ve got yourself one good-looking beverage.
One sip of a frozen Bahama mama delivers an island vibe without leaving home. No need for overly complicated recipes or store-bought concentrates — this rum cocktail lets vibrant natural flavors shine. Accompany it with Jamaican jerk chicken wings, along with a platter of Jamaican beef patties, for the ultimate Caribbean dining experience.
Read more: 13 Liquors Your Home Bar Should Have
For this tropics-inspired frozen cocktail, you’ll first need some fresh pineapple to grill and use as a garnish. If you’re wondering if it’s worth getting all three types of rum, each offers its own unique benefits to the drink: “Añejo rum lends an oaky complexity, while coconut rum contributes island flair, and dark rum adds rich depth,” she says.
Don’t forget pineapple juice, freshly squeezed orange juice, and grenadine for fruity sweetness. Ice cubes are a must for that granita-like texture. Finally, grab an amarena cherry to complete the drink with a ruby-red pop of color.
Place a dry grill pan on the stovetop over medium-high heat.
Grill pineapple slice until nicely charred on the edges, about 2-3 minutes per side. Set aside to cool.
In a blender, combine añejo rum, coconut rum, dark rum, orange juice, pineapple juice, grenadine, and crushed ice.
Blend until the mixture reaches a smooth slushie consistency.
Pour mixture into a chilled hurricane glass.
Slice grilled pineapple into wedges.
Spear 2 pineapple wedges and an amarena cherry onto a cocktail pick.
Garnish the drink with the prepared cocktail pick and pineapple leaves, if using.
Serve immediately.
You can easily create a booze-free take on this tropical cocktail with just a few substitutions. Simply skip the añejo rum, coconut rum liqueur, and dark rum. To maintain the fruity island flavor profile, bump up the amounts of fresh orange juice and pineapple juice. Plus, adding a splash of coconut water will help mimic the coconut notes from the Malibu rum. Alternatively, you can even use coconut milk, giving the mocktail a creamier texture that is more akin to a milkshake than a granita.
Once you’ve selected your ingredients, follow the instructions and blend everything together with ice until you achieve the desired slushee texture. To maintain the attractive presentation, garnish with charred pineapple, cherry, and pineapple leaves. The final product is a non-alcoholic, frozen Bahama mama that provides the same tropical tones minus the alcohol, making it suitable for family enjoyment on warm days.
If you lack an outdoor grill or grill pan, you still have alternatives for achieving the charming charred pineapple garnish. One option is using the broiler in your oven. Put the piece of pineapple on a baking tray lined with foil, position it on the top rack, turn on the broiler at high heat, and broil for 2-4 minutes each side, keeping a close watch to prevent any possible burning. Midway through the process, flip the pineapple to ensure even charring. Although this technique won’t yield the distinct grill patterns, it will definitely produce the similar fantastic charred flavor.
Alternatively, if you have a kitchen torch, you can utilize that. Position the torch a few inches from the slice of pineapple, moving it back and forth until char marks appear. If you prefer to skip the grilling step, you can directly use fresh pineapple. The smoky taste might be missing, but the tropical sweetness will definitely be present in the cocktail.
Like most frozen cocktails such as daiquiris and margaritas, this icy cocktail is best consumed when made fresh. However, you can certainly make the base mixture beforehand to facilitate easy serving. Just blend all the liquid components — the rums, juices, and grenadine — with the ice, then shift the frozen mixture into an airtight freezer-safe container and keep in the freezer until you’re ready to serve.
When cocktail hour arrives, extract the container from the deep freeze and allow slight thawing until the mixture is pourable but still preserves a dense texture. A quick stir or a brief re-blend may be necessary to mix everything again. Following this, distribute into glasses and embellish the rim.
The scorched pineapple element is best made close to serving time to maximize its smoky scent, which can fade with time. However, having a frosty cocktail base prepared in advance simplifies the process of making a large quantity of drinks for guests.
Preparation Time: 10mCooking Time: 3mYield: 1 servingIngredients
A 1-inch thick slice of fresh pineapple
1 ounce añejo rum
½ ounce Malibu coconut rum liqueur
½ ounce dark rum
1 ounce freshly squeezed orange juice
1 ounce pineapple juice
½ ounce grenadine
1 cup crushed ice
1 amarena cherry, for garnish
Optional Ingredients
Fresh pineapple leaves, for garnish
Directions
Place a dry grill pan on the stovetop over medium-high heat.
Grill pineapple slice until nicely charred on the edges, about 2-3 minutes per side. Set aside to cool.
In a blender, combine añejo rum, coconut rum, dark rum, orange juice, pineapple juice, grenadine, and crushed ice.
Blend until the mixture reaches a smooth slushie consistency.
Pour mixture into a chilled hurricane glass.
Slice grilled pineapple into wedges.
Spear 2 pineapple wedges and an amarena cherry onto a cocktail pick.
Garnish the drink with the prepared cocktail pick and pineapple leaves, if using.
Serve immediately.
Read the original article on Tasting Table
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