The Best Bushwacker Recipe – A Sweet and Creamy, Frozen Boozy Blast!
Let me take you to the British Virgin Islands—specifically to a breezy little slice of paradise called Ocean’s 7 Yacht Club, Peter Island. It was there, surrounded by turquoise waters and sugar-soft sand, that I had my first taste of the Bushwacker cocktail. And let me tell you: one sip, and I was hooked.
If you’ve never had a Bushwacker before, picture a frozen, boozy milkshake that delivers the perfect combo of creamy, coffee, coconut, and spiced goodness—with a little kick from the rum. It’s rich, smooth, and undeniably indulgent. Basically, dessert and happy hour are all in one glass.
The BVIs themselves were breathtaking—hills covered in tropical vegetation rolling into the blue ocean and sunsets that looked straight out of a painting. But that Bushwacker? That’s the moment that followed me home.
One day, I hired a guide to take me to some of the nearby islands because I wanted to sample some of the best-tasting tropical cocktails in the BVIs. My Captain, Jaime, suggested that I try Oceans 7 Yacht Club on Peter Island; he was right! There, I met Mark the Bartender, who shared his best Bushwacker recipe with me.
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Bushwacker Cocktail Ingredients
- Cream of Coconut
- Kahlua
- Captain Morgan Spiced Rum
- Baileys Irish Cream
- Disaronno Amaretto
- Garnish: Chocolate Syrup, Whipped Cream, and Maraschino Cherry, Optional
Tips
- Use good quality spirits. The better the ingredients, the better your cocktail will taste.
- I typically buy the Goya cream of coconut in the international section of my grocery store. Goya is less expensive than the coconut cream you would find in the drink mix section of the store.
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The Right Glass Matters
Choosing the right cocktail glass isn’t just fancy flair—it actually boosts the flavor, aroma, and vibe of your drink from basic to bar-worthy.
I’m serving this in a Margarita/Colada glass—perfect for boozy milkshake-style cocktails with plenty of flair. A Hurricane glass works just as well if you’re going for that tropical, party-ready presentation. Either way, you’re sipping in style!
But be sure to use acrylic or plastic glassware if taking your Bushwacker out by the pool or on the boat.
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How to Make the Best Bushwacker Cocktail
When first opened, the coconut cream will be separated in the can. I pour it into a small-sized bowl and whisk until combined and smooth. The coconut cream can be refrigerated and kept for a week.
Add the Coconut Cream, Amaretto, Baileys, Kahlúa, Captain Morgan, and ice to a blender and blend for 30 seconds.
Drizzle a large margarita or hurricane glass with chocolate syrup.
Pour the ingredients from the blender into the glass.
Want a boozier version? Add a floater of dark rum on top by gently pouring .5 ounce of Captain Morgan’s Spiced Rum on top of the cocktail.
Garnish with whipped cream, chocolate syrup, and cherry, optional.
Still feeling unsure how to make a classic Bushwacker? Watch Mark from Oceans 7 demonstrate the process on YouTube.
Why You’ll Love the Bushwacker
The Bushwacker is more than a drink—it’s a mini-vacation in a blender. It’s perfect for summer BBQs, lazy beach days, or anytime you want to feel like you’re island-hopping in the Caribbean. Bonus: it’s super easy to make at home!
Whether you’re sipping poolside, dreaming of white sand beaches, or reliving your own island getaway, the Bushwacker is the ultimate frozen cocktail. I’ll never forget that first one at Ocean’s 7 Yacht Club—but now I can blend up the same magic at home. And so can you. Cheers to brain freeze never tasting so good!
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More Awesome Tropical Cocktails from the BVIs
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The Bushwacker – Fun and Indulgent, Sweet and Creamy, a Frozen Boozy Blast!
Equipment
- 1 Blender
Ingredients
- 2 Ounces Cream of Coconut
- 2 Ounces Amaretto
- 2 Ounces Baileys Irish Cream
- 2 Ounces Kahlua Coffee Liqueor
- 2 Ounces Captain Morgan Spiced Rum
- 1.5 Cups Ice
- Chocolate Syrup, Whipped Cream & Maraschino Cherry for Garnish Optional
Instructions
- When first opened, the coconut cream will be separated in the can. Pour it into a small-sized bowl and whisk until combined and smooth.
- Add the Coconut Cream, Amaretto, Baileys, Kahlúa, Captain Morgan, and ice to a blender and blend for 30 seconds.
- Drizzle a large margarita or hurricane glass with chocolate syrup.
- Pour the ingredients from the blender into the glass. Want a boozier version? Add a floater of dark rum on top.
- Garnish with whipped cream, chocolate syrup, and cherry, optional.
If you’ve tried this, please leave a comment and rating below.