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bushwacker cocktail

The Bushwacker is going to be your new favorite beverage. The unique combination of nutty, chocolaty, and creamy flavors in this cocktail is really mouth-watering. Because of its decadent yet refreshing profile, the Bushwacker stands out to me as a drink that I’ve made and enjoyed as a bartender. For individuals who prefer the finest of both worlds, it’s like having a dessert and a drink in one.

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Tasting Notes

If you want your taste buds to go on an adventure, the Bushwacker is the place to go. A warm, boozy kick comes from a hint of rum and Kahlua, but the rich chocolate and coffee notes are the first to come to light. Then, there’s the creamy coconut. It’s perfect for any event because it’s sweet without being overpowering.

Equipment and Glassware

Blending ingredients until they reach the desired smooth, frothy consistency is essential for making the ideal Bushwacker. Any big, tall glass would work, but a cold hurricane glass will really bring out the tropical flavor. To finish it off, you can add a straw, a little umbrella, or a pineapple slice as a garnish.


  • 2 oz. dark rum
  • 1 oz. coffee liqueur
  • 1 oz. dark creme de cacao
  • 1 oz. cream of coconut
  • 2 oz. milk
  • Grated nutmeg as garnish


  1. Add all of the ingredients to a blender with 1 cup of ice.
  2. Blend until the mixture is smooth and frothy.
  3. Pour the mixture into a hurricane glass.
  4. Garnish with grated nutmeg and a maraschino cherry.

Pro Tips

Substitute half-and-half for milk for a Bushwacker that’s even creamier. Feel free to spike it with a touch more dark cacao liqueur if you’re a chocoholic. Chilling the glass before serving will prolong the drink’s coldness.

See also  Tropical Long Island

When to Serve

Any time the mood inspires you to splurge, the Bushwacker is the way to go. It’s perfect for summertime get-togethers, picnics by the beach, or anytime you want a sweet treat with a little more kick. It’s a tasty substitute for dessert and a perfect drink to enjoy after supper.

Which Liquor Brands to Choose

For the best Bushwacker, opt for high-quality brands. I recommend using Myers’s Dark Rum for its rich flavor, Kahlua for the coffee liqueur for its smoothness, and Coco Lopez for the cream of coconut for its authentic tropical taste. For the dark cacao liqueur, Godiva offers a luxurious option that complements the drink beautifully.

Similar Cocktails 

  • Mudslide – A creamy mix of vodka, coffee liqueur, and Irish cream.
  • Piña Colada – A tropical blend of rum, coconut cream, and pineapple juice.
  • White Russian – A simple yet classic combination of vodka, coffee liqueur, and cream.
  • Frozen Margarita – A slushy twist on the traditional margarita, perfect for hot days.
  • Chocolate Martini – A decadent mix for those who love the combination of chocolate and alcohol.


The original inspiration for the Bushwacker came from the Caribbean, namely the Ship’s Store, Sapphire Pub on St. Thomas, US Virgin Islands, in the 1970s. This tropical drink, which took its inspiration from a dessert-like beverage from Pensacola, Florida, became a hit with both residents and visitors due to its rich flavor that went well with the tropical vibe.

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bushwacker cocktail


Prep Time: 4 minutes
Total Time: 4 minutes
5 from 3 votes
Course: Drinks
Cuisine: American
Keyword: Bushwacker
Servings: 1
Author: Paul Kushner
Check out the Bushwacker, a chocolatey, smooth drink with a kick from the rum and Kahlua. Great for dessert fans and people who are going to parties.


  • Add all of the ingredients into a blender with 1 cup of ice.
  • Blend until the mixture is smooth and frothy.
  • Pour the mixture into a hurricane glass.
  • Garnish with grated nutmeg and a maraschino cherry.
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
5 from 3 votes (3 ratings without comment)

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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