Three years ago my husband, his parents, and I escaped the harsh Midwest winter and spent a week in the Bahamas (Exuma, to be exact) soaking in the sun, swimming in the ocean, and drinking many tropical cocktails. After we had visited several restaurants I noticed that I had a penchant for the “rum punch” that was on every menu. I asked a bartender what was in it and he generously told me that what I was drinking was known locally as a Goombay Smash and gave me the recipe. I liked them so much that I’ve been making them ever since.
After sharing them with my friends in Chicago, I regularly get requests for them when we throw parties–I often have pineapple juice in the fridge just in case someone might want one. I prefer to make them with Malibu for my coconut rum (I also really like Ricardo, which is a Cuban rum you can find in the Caribbean) and Mount Gay for the regular rum. Feel free to substitute to your liking.
A word of warning: not only are these tropical drinks delicious, they go down fast. Be careful to drink them in moderation!
Servings: 1 · Calories: 205
Fat: 0 g · Cholesterol: 0 mg · Sodium: 1 mg · Carbs: 23 g · Fiber: 0 g · Sugar: 20 g · Protein: 1 g
- 1-1/2 ounces coconut rum (1 jigger)
- 1/2 ounce rum
- 2 ounces fresh squeezed orange juice
- 4 ounces pineapple juice
- 2 ounces soda water
- 1 lime wedge
Place four or five ice cubes in a tall glass. Pour coconut rum, regular rum, orange juice, pineapple juice, and soda water over ice. Mix well and garnish with a lime wedge.