Easy to make beach drink that uses banana rum, watermelon juice, orange juice, cream of coconut, and lime juice. Plus it’s topped with rum infused watermelon balls! This tasty tropical cocktail is a perfect summer cocktail.
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Who is ready for the three day weekend coming? While June 21 is the official day of summer, I think we all feel Memorial Day Weekend is when the summer vibes unofficially kick in. Which, if you’ve been following me on Instagram, you know I’ve been itching for summer so I can make all the tropical and tiki based drinks my palms desire. While I have a treat that’s a bit more festive for the holiday weekend coming, I wanted to bring you this Bahama Smash to take along with you as well. Wether you’re jet setting off to the beach, the lake, or hanging around your back yard this cocktail will bring you the upmost in island vibes. It’s fruity boozy goodness with it’s punch of banana rum and garnish of rum infused watermelon balls. Yes, rum…infused…watermelon balls..you’ll thank me. Any drink that brings me back to my Hawaii and Aruba trips, are A++ in my book and are good to last me all summer.
So how do we make a Bahama Smash and the Rum Infused Watermelon Balls?
Juicing a Watermelon Without A Juicer
To start you’ll want to make your watermelon juice. Some stores sell it pre-pressed but if not it’s super easy to make and you can juice the watermelon without a juice. Cut up your watermelon into pieces, removing the rind completely. Add 1 cup of watermelon pieces into a bottom of a shaker. With a muddler, muddle the fruit until you’ve completely broken down the flesh and released the juices. (If it’s a ripe watermelon, this process should take less than a minute!) Strain through a fine mesh sieve and save in an air tight container for up to one week.
Bahama Smash Cocktail
From here it’s sort of similar to a Bahama Mama cocktail but we’ve rearranged the flavors a bit. Ditching pineapple juice for watermelon because I like it so much more. Also swapping coconut rum for banana rum and we’ve also ditched the grenadine. Watermelon juice and cream of coconut bring enough sweetness to the mix.
To a shaker full of ice add in 4 ounces of watermelon juice, 3 ounces of banana rum, 2 ounces of orange juice, 1 ounce Cream of Coconut, and 1/2 ounce of lime juice. Shake for 15 shakes and strain into two low ball glasses full of ice. I like to garnish it will rum infused watermelon balls but you can also garnish with a wedge of watermelon.
Rum Infused Watermelon Balls
“But how do we make the garnish?” This is the super fun part to me. With the rest of your watermelon you haven’t cut, use a melon baller to melon ball 3 cups of watermelon. Add it to an air tight container along with 1 cup of white rum (you can also use flavored rum or dark rum) and 2 tablespoons of sugar. Stir it around until the sugar dissolves and then seal it up. Let it sit the refrigerator for a minimum of 2 hour or up to 12 hours. Then use as a garnish! Though you can also do this without melon balling if you want to use cubes to just eat on. Be careful though, they sneak up on you!
Easy to make beach drink that uses banana rum, watermelon juice, orange juice, cream of coconut, and lime juice. Plus it's topped with rum infused melon balls! This tasty tropical cocktail is a perfect summer cocktail.
- 4 ounces Watermlon Juice
- 3 ounces Banana Rum
- 2 ounces Orange Juice
- 1 ounce Cream of Coconut
- 1/2 ounce Lime Juice
- 4 Rum Infused Watermelon Balls
Into a cocktail shaker full of ice add in the watermelon juice, banana rum, orange juice, cream of coconut, and lime juice.
Shake for 15 shakes and strain into two low balls filled with ice. Garnish with rum infused watermelon balls.
Add to a shaker 1 cup of watermelon. Muddle until you've broken down the flesh and have released the juices. Strain through a mesh sieve and put in an air tight container for up to a week.
Using a melon baller, melon ball 3 cups of watermelon. Add it into an air tight container along with 1 cup of white rum and 2 tablespoons of white sugar. Mix until sugar dissolves. Seal and let sit in the refrigerator for minimum 2 hours or maximum 12 hours. Serve chilled.
It’s fruity, light, and refreshing with notes of coconut and watermelon that are too good. These Bahama Crushes are the epitome of summer to me and the start of some very festive tiki and tropical drinks to come. I don’t have any island vacations planned this year, so I’ve got to drink my way through the Caribbean cocktail menus. How are you celebrating Memorial Day this weekend? Do you have any big summer plans? We’ll be off to North Carolina and Tennessee come closer to the end of summer.
LIKE IT? PIN IT!