The Bushwacker can be thought of as the chocolately cousin to the Pina Colada; a decadently boozy blend of coconut, chocolate and coffee in delicious frozen milkshake form. Visit a beautiful Caribbean beach and you just might find yourself sipping on one of these beauties whilst watching the sea sparkle in the sun.
Whilst we can’t make it to a tropical paradise right now, making this ginned up version with your Craft Gin Club delivery is the next best thing!
Cream of coconut is a bar staple where tropical drinks are concerned, and very different from its cousins, coconut milk and creamed coconut - you should be able to find it in your locals drink stores as it’s often sold to make pina coladas. If you can’t find cream of coconut, you can make your own by blending equal parts coconut milk and condensed milk in a blender.
Frozen Chocolate Coconut Supreme
25ml gin
25ml coffee liqueur
25ml dark creme de cacao
50ml cream of coconut, such as Coco Lopez
50ml milk
1 cup ice
Chocolate sauce or ganache, optional
Add the gin, coffee liqueur, creme de cacao, cream of coconut, milk and ice to a blender. If using a smaller or stick blender you may need to crush the ice first using a sandwich bag and a rolling pin. Blend until thick and creamy and all the ingredients are well combined. Chill your hurricane glass or highball glass, and drizzle chocolate sauce or ganache on the inside or out. Pour the drink into the glass, and garnish with a cocktail umbrella to get yourself into the tropical beach mood!
Tip: To get showstopping chocolate drips down the inside or outside of the glass, be sure to chill the glass in the freezer before using. Wipe down to remove condensation which can mottle the chocolate, and allow your chocolate ganache to cool a little before using - the cooler the ganache, the thicker the drips!
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