Rosy and fruit-forward, it sets dark and white rums against a soft lacing of coconut rum, then stretches them long over ice with pineapple and orange juice and a bright squeeze of lemon. A pour of grenadine sinks through the glass to paint a sunset gradient from deep red below to gold above, so the drink turns lusher and sweeter toward the bottom.
Garnish: Pineapple Wedge, Maraschino Cherry
Shaken · Hurricane · On the Rocks
add
Combine the dark rum, white rum, coconut rum, pineapple juice, orange juice, and lemon juice in a shaker.
shake
Add ice and shake well until chilled.
strain
Strain into a hurricane glass filled with fresh cubed ice.
build
Drizzle the grenadine into the center so it sinks and pools at the bottom, creating a rosy gradient.
garnish
Garnish with a pineapple wedge and, if desired, a maraschino cherry.
No one can say for certain who first mixed it. Bartender Oswald "Slade" Greenslade maintained that he created it in 1963 at the Pink Elephant in Nassau, yet the drink is reported on menus back in the 1940s and 1950s, well before his claim. Even the name is unsettled: it salutes a Bahamian calypso singer called Bahama Mama, but whether that was Morene Duvalier or Dottie Lee Anderson is disputed, and one theory links it instead to a 1932 song. Greenslade's own version reportedly leaned on coffee liqueur, while the rosy grenadine build went on to become the most widely poured.