The bushwacker we know and love was invented in St Thomas, U.S.V.I. during the spring of 1975. After whipping up the new concoction, the bartender on staff named the drink after a patrons’s dog, Bushwack, an Afghan Hound.
The drink was soon brought back stateside by bartenders from Florida after visiting the islands. If you order the bushwacker cocktail at a bar, they will sometimes put a "floater" on top of Bacardi 151--an extra shot of alcohol on top--or a flavored sauce.
How to make a frozen Bushwhacker, our Gulf Coast favorite.
Ingredients
• 2 ounces Kahlua
• 2 ounces Malibu
• 1 ounce Creme de Cacao
• 1½ ounces dark rum
• 2 ounces half-and-half
• 1 scoop vanilla ice cream
• 1 to 2 cups ice crushed
• Chocolate syrup
• Splash of dark rum topper
• Cherry garnish
Instructions
• Pour all alcohols and liqueur, half-and-half, ice cream, and ice in blender. Blend until smooth.
• Swirl large glass with chocolate syrup.
• Pour drink into glass. Top with splash of dark rum and garnish with a cherry.
• Relax, kick back, and enjoy
