The World Famous Bahama Mama

Bahama Mama Recipe Card
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The Bahama Mama is a fruity Tiki cocktail recipe that consists of dark rum, 151 rum, coconut liqueur, coffee liqueur, pineapple juice, and lemon juice. The cocktail is prepared by shaking or blending the ingredients together and serving over ice. If you like you can blend with crushed ice until the consistency becomes slushy for a thicker drink.

The Bahama Mama is one of those recipes you can experiment with, to develop your own ‘house’ version. It’s also a good drink for making in large batches and serving in a pitcher on a warm summer day, with more ice standing by.


Bahama Mama

It is typically served at summer parties to invoke the atmosphere of a tropical beach, in hurricane glass filled with cracked ice, with a cherry and a pineapple slice as garnishes.
Course Drinks
Cuisine Bajan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Calories 93kcal
Author Mike Gonzalez


  • 0.5 oz. dark rum
  • 0.25 oz. 151 proof rum
  • 0.5 oz. coconut liqueur
  • 0.25 oz. coffee liqueur like Kahlua
  • 4 oz. pineapple juice
  • 1 oz. lemon juice


  • Combine all the ingredients in a cocktail shaker and shake vigorously
  • Strain into a hurricane glass over ice and your choice of garnish: a cherry, an orange slice, a pineapple wedge, a strawberry, or some mint sprigs.



Calories: 93kcal

History of the Bahama Mama

It’s the culture of the Bahamas that not only provides deep historical roots for this cocktail, but also its emblematic rise as a popular symbol of a proud country.

The one accepted truth is that the Bahama Mama was created in the Bahamas. Exactly when and by whom is not entirely clear. Some accounts claim that it was popularized in the 1950s.

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In his book, “One More Cocktail,” Oswald “Slade” Greenslade claims to have created the coffee-coconut version in 1961 while bartending at the Nassau Beach Hotel. He named it after a local Calypso dancer. It’s most likely that a few drinks that took the name were developed on the islands almost simultaneously.

As the drink gained fame, it spread beyond the Caribbean beaches and became a staple on the cocktail menus of American restaurant chains. In these venues, it was often mixed much sweeter than the original recipes intended.

Some people even say that the drink goes back to the time of Prohibition in the United States, when the Bahamas was a popular spot for smuggling alcohol into the USA. The Bahamas is only about 130 miles from Miami and the east Florida coast.

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