Certainly, this summer, the Caribbean life will become more playful and luxurious when you taste and appreciate any of the following drinks. Presenting- the tastiest cocktails for the Caribbean season.
By blending caramel flavors and honey with lemon, this cocktail/ drink could be acknowledged as a dessert substitute or digestif for its sweet and delicious taste.
Combining honey and caramel flavours with a hit of lemon for a sour finish, this cocktail could be considered a digestif or even a dessert substitute.
- 50ml The Wild Geese Irish Honey Liqueur
- 25ml lemon juice
- 10ml caramel syrup
- Add all the ingredients to a cocktail mixer with ice and shake well.
- Double strain in a stemmed glass and garnish with honeycomb.
The Grape Martinez drink is designed with the world’s only grape-based gin. This fruity drink offers a delightful catch on more classic winter tipples, like- mulled wine, or eggnog.
- 45ml G’Vine Gin Floraison
- 30ml La Quintinye Vermouth Royal Rouge
- 2 tbsp fresh lemon juice
- 1/3 cup red grapes
- 1/2 tbsp simple syrup
- Blend ingredients together until smooth.
- Transfer into a shaker filled with ice and shake for around a minute.
- Strain the liquid into a small glass and finish off with a couple of grapes threaded onto a toothpick – enjoy!
It nevermore awaits to begin celebrating any situation, with the Breakfast Martini, that brings morning libation with the tastes of cranberry and marmalade.
- 25ml Jawbox Small Batch Gin
- 25ml Jawbox Rhubarb and Ginger Gin Liquer
- 10ml lemon juice
- 50ml cranberry juice
- 1 egg white
- 2tsp marmalade
- Put all ingredients in a cocktail shaker and dry shake.
- Add ice and wet shake.
- Strain into a chilled coupe and garnish with a twist of orange or raspberries.
This unique drink keeps the top place in the 11th Havana Club Cocktail Grand Prix. This master drink was formulated by ‘genius mixologist’ Amaury Cepeda from Cuba’s Taberna Yayabu.
- 45ml Havana Club Seven Year Old
- 2 dashes Havana Club Essence of Cuba Island Fruit
- 5ml honey
- 7.5ml sour orange
- 60ml fresh sugar cane juice
- Mix all ingredients and serve over ice.
- Garnish with a stick of natural sugar cane and sour orange spiral. Serve in clay cup placed on a small plate decorated with a tobacco leaf.
El Dorado Demerara Swizzle
A perfect mix of sharp lime juice and sweet pineapple juice, you will find the balance, when all are fused with El Dorado’s Five-Year-Old rum.
- 50ml El Dorado 5 Year Old
- 20ml Lime juice
- 5ml/1 teaspoon Monin Sugar Syrup
- 25ml Pineapple juice
- Dash of bitters (optional)
- Soda water
- Pour ingredients into a highball glass filled with crushed ice and top up with soda water.
- Garnish with a lime wedge.
Settle a joyful turn on the Caribbean’s trademark drink- the rum, with its fruity thrust; which brings the balance in every party.
- 45ml East London Liquor Company rum
- 25ml tart black cherry juice
- 15ml fennel flower and pear liquor
- 20ml orange juice
- Garnish: fennel flower or sliced fennel root
- Add all the ingredients to a mixing glass filled with ice and stir for 30 seconds.
- Strain into a rocks glass with ice and garnish with a fennel flower or sectioned fennel root, and a chunk of pineapple and cherry.
A regular Mojito is boosted up with this pleasing and unusual recipe utilizing lime, cucumber, and grapefruit juice.
- 35ml Casamigos Reposado Tequila
- 35ml Grapefruit Juice
- 10ml Agave Nectar
- 5 Mint Leaves
- 3 Cucumber Slices
- 3 Lime Wedges
- Club Soda
- In a mixing glass, muddle mint, three cucumber slices and three lime wedges.
- Add remaining ingredients, fill with ice and shake. Strain into an ice filled rocks glass and top with club soda.
- Garnish with cucumber wheel and lime wedge.
It is a signature drink of the ‘Sugar Mill restaurant’ at Half Moon resort in Jamaica. This Caribbean style cocktail’ is welcomed by all. Here the classic Mojito is topped combined with lime, Ting, mint leaves, and white rum.
- 1 1/4 ounces J. Wray & Nephew white over-proof rum
- 2 ounces fresh sugar cane juice
- 1/4 ounce lime juice
- Fresh mint leaves
- Angostura bitters
- Muddle mint leave and lime juice in a highball glass to release the flavours of the mint.
- Add ice, rum and sugar can juice.
- Top with Ting and stir.
- Finish with a dash of Angostura bitters and garnish with a wedge of lime.