Fifty years ago, on the sun-soaked shores of St. Thomas in the U.S. Virgin Islands, a bartender named Angie Conigliaro and pub manager Tom Brokamp were experimenting with a blender and a few bottles of booze while befriending a dog named Bushwack. What came out of that blender and friendship would become an iconic summer cocktail known as the Bushwacker – a frozen, boozy concoction that drinks like a chocolate milkshake and hits like a beachside breeze.

Originally crafted at the Sapphire Pub, the Bushwacker quickly caught on with locals and tourists alike. Its creamy blend of dark rum, Kahlúa, dark crème de cacao, cream of coconut and milk or half-and-half was irresistible, especially when served in a hurricane glass with a drizzle of chocolate syrup. The drink’s name, inspired by the pup belonging to a group of visiting flight attendants, only added to its laid-back lore.