Nearly every drink menu in the Bahamas offers a Goombay Smash, though the drink varies from bar to bar. That’s because Miss Emily, of Miss Emily’s Blue Bee Bar, created the drink in the 1960s, and kept her recipe top secret. Legends say that Emily would prepare gallon-sized batches of the drink, so when customers would order it, they couldn’t glimpse the recipe being made at the bar.
If you're looking for the perfect pairing, see Bahama Mama Brunch!
2⁄3 cup (about 6 ounces) apricot brandy
1 1⁄4 cups (10 ounces) coconut rum
2 1⁄4 cups (18 ounces) dark rum
1 (46-ounce) can pineapple juice
Garnishes: maraschino cherries, Orange wedges
- Combine the brandy, coconut rum, 1 1⁄4 cups of the dark rum, and pineapple juice in a 1-gallon container.
- Pour about 1 1⁄2 cups pineapple juice mixture into ice-filled Collins glasses. Top off each serving with 2 tablespoons dark rum. Garnish, if desired.