Thomas in 1977, and quickly fell for Conigliaro’s cocktail while sitting by the pool at Sapphire Village, home of the Ship's Store. Linda Murphy (née Taylor) was visiting a girlfriend in St. Instead, the drink thrown together on a lark would go on to captivate an entire region of America, leaving a string of skullduggery and legal battles in its wake. “Had it not been for Angie’s single-handed efforts, the drink would have soon been forgotten in a blurry hangover,” says Brokamp. The two men enjoyed the drink so much that Conigliaro honored them (and their beloved pooch) by dubbing the drink the Bushwacker. It was an instant hit, but the name came later-only after two flight attendants on a layover visited the bar with their traveling dog, an Afghan hound called Bushwack. However, Conigliaro would go on to pitch the drink to tourists as a sort of “kick butt” version of a Piña Colada. “The concoction was originally thrown together by Angie at my suggestion as a tropical variation to the White Russian,” claims Tom Brokamp, who was bar manager at the time. Planning a wedding, starting a new job, and opening a restaurant all in the same six months was a bit much and all I wanted was to sit on a beach with a cocktail in my hand and not have a schedule to worry about.It was the spring of 1975 when bartender Angie Conigliaro of the Ship’s Store combined vodka with Kahlúa, crème de cacao, Coco Lopez, whole milk and a splash of triple sec, blended the whole mixture with ice, and topped it with a hit of freshly grated nutmeg. After a minor stress related meltdown had me changing our flights and canceling hotel reservations, we ended up on Scrub Island in the BVIs to spend our first week as newlyweds. It wasn't until our honeymoon that we stumbled upon this tasty version of the classic Bushwacker cocktail. This was my first experience with the variety of frozen island drinks outside of a strawberry daiquiri and piña colada and it most definitely did not disappoint. Not only do we get to visit our good friend and favorite island bartender, Grant, but we get to enjoy frozen cocktails with some of the most beautiful beaches in the world just moments away. Particularly at the Dive Bar in Saint Thomas. There is a time and place for frozen cocktails.like not during the Saturday night dinner rush when the bar is three deep and there isn't actually a frozen cocktail on the menu.īut outside of personal restauranteur frustrations, my favorite time and place for frozen cocktails is on a super sunny beach day preferably in a tropical destination. He will appease my need to lay on the beach for about 30 minutes before heading to the water for a swim or down the beach for a walk, or perhaps the bar for a cool, frozen cocktail. But our beach habits could not be more different. Our love of food and cocktails, the city, travel and making conversation with people we don't know. My husband and I are a like in many ways. Granted with this pasty, Casper skin I sport, the sunscreen always stays nearby, but a day at the beach does wonders for my heart. I could lay on my oversized beach towel listening to the surf and basking in the sun with my nose in a book all. Whether on a beach in the Caribbean or soaking up the sun in your backyard, this cocktail is perfect for a hot summer day. Creamy, frozen flavors of rum, chocolate, sweet coconut and pineapple team up with the savory goodness of Peanut Butter to create the ultimate frozen drink.
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