Brown Cow is one of those drinks I always love to make when liming with friends and family. But the version I remember most clearly came from a rum shop in South Trinidad.

It’s a classic and will always have me ordering a few back-to-back. One day, I asked for the recipe, and to my surprise, it’s one of the easiest drinks to make. Here in New York, I make it on a Sunday afternoon when I miss home.

This weekend I made a batch. We had a few people over, and I pulled out the ingredients. No blender, no garnish, just the way I learned it. I poured it into a shaker, gave it a good shake, and served it over ice. It was a hit.

Brown Cow (Rum Shop Edition)

Ingredients

½ cup Puncheon rum
1 bottle Guinness
1 can Supligen (vanilla or original)

Instructions

Pour all ingredients into a shaker or large cup with a tight lid.
Shake well until fully combined and slightly frothy.
Serve chilled or over ice in a tall glass.

Ingredient Alternatives for Brown Cow

Over the years, I’ve seen a few variations of this drink depending on what’s on hand. The original version tastes amazing. But you can also swap out anything if you want a low alcohol or a sweeter taste.

Puncheon is the strongest part of the drink. If you don’t have it or want something milder:

Use white overproof rum (like Wray & Nephew)

Use regular white rum for a lighter version

Skip it entirely if you want a low-alcohol drink.

Guinness gives the drink its deep, slightly bitter base. If you want to switch it up:

Use Mackeson for a sweeter, creamier taste
Use Dragon Stout or any other dark stout
Use a non-alcoholic malt drink if you’re skipping the alcohol

Supligen is the creamy part that ties everything together. If you don’t have Supligen:

Use Nutrament or Ensure (vanilla or original)
Use evaporated milk with a splash of vanilla essence
Use a protein shake or meal replacement drink
Use almond or oat milk for a dairy-free version (though it won’t be as thick)

Frequently Asked Questions

Can I add condensed milk? Yes. If you like your drinks on the sweeter side, a tablespoon or two of condensed milk works well. Just add it before shaking.

What about bitters? Some people add a dash of Angostura bitters for depth. I’ve tried it both ways. It’s optional, but nice.

Can I blend it? You can, but traditionally it’s shaken. Blending makes it frothier and colder, but you lose a bit of the texture.

Can I make it ahead of time? Yes, but keep it chilled and shake again before serving. It tends to settle a bit if it sits too long.

This version of Brown Cow is the one I always come back to. It’s simple, strong, and full of flavor.

More Drink Recipes

10 Tasty Caribbean Punch Recipes to Try

Trinidad Soursop Punch Recipe

Caribbean Sea Moss Recipe

Caribbean Pumpkin Punch Recipe