Ever had a Bahama Mama cocktail? Very tasty!
To make one, combine:
1/4 oz Kahlua
1/2 oz dark rum
1/2 oz Malibu
1/4 oz 151 proof
4 oz pineapple juice
Shake together in a Boston Shaker filled with ice. Strain into a tall glass filled with ice chips.
Have a little more time on your hands, and looking for a dessert version? Try my "Bahama Mama" torte!
This recipe is one of the over 160 dessert recipes featured in The Spirited Baker - all flavored with alcohol yet. Got your copy yet? Got your holiday shopping done? If not, you can also order the book on Amazon. 😀
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|Interested in making wickedly delcious cakes? You'll LOVE my second cookbook, Evil Cake Overlord! We've long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.
|Interested in boozy culinary experiments? You'll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.