Best Cayman Cocktails
Published on Friday, April 22nd, 2016 by Lindsey TurnbullTags: Best Cayman Cocktails
We’ve persuaded some of our favourite restaurants to share their recipes for some gorgeous cocktails. Enjoy!
Catch’s Smoked Margarita
1 ½ oz el jimador
½ oz agave syrup
½ oz St Germain
1 oz lime juice
2 tablespoons Illegal Mescal Blanco.
Place all ingredients in martini shaker with ice. Shake vigorously. Place in salted rimmed rocks glass. Garnish with lime and chilli.
The Bistro’s Watermelon Lush
1 x 1” slice of fresh watermelon (cut a wedge from it and save for garnish, remove skin from the rest and muddle)
2oz vodka (any will do)
1oz passion fruit and guava shrub (they make theirs in-house using a cold-press sugar-extraction technique; this can be substituted with passion fruit puree).
After muddling the watermelon, add vodka and fruit shrub syrups into a cocktail shaker and shake with ice. Double strain over fresh ice. Optional: 5ml of Crème de Cassis to enhance sweetness depending on the flavour/colour of your watermelon. If watermelon is fresh and sweet enough, this is not necessary. Garnish with the wedge of watermelon.
Cimboco’s Mango Mojito
Juice from 3 lime wedges
1 1/2 oz white rum
1 1/2 oz of gold rum
2 oz Mojito mix (they use their
Splash of mango puree
Blend and serve over crushed ice.
Garnish with mint leaves.
Blue Cilantro’s Bourbon Pina Smash
3cl Makers 46 (Kentucky Bourbon)
6oz pineapple chunks
6 fresh basil leaves
1.5 cl of saffron syrup
½ lime cut in quarters
Muddle lime, pineapple, basil and saffron syrup. Place rock glass full of ice (for chilling your glass and how much ice to use). Add the ice to muddle lime, pineapple etc. and shake vigorously in a shaker. Pour the cocktail in the chilled rock glass; garnish it with fried basil leaves, edible flowers and lemon peel.
Anchor & Den’s Blueberry Mash Infusion
Fresh Lemon Juice
Macerated blueberries with mint
Pour 1oz Beefeater Gin, 1oz blueberry vodka and mix together with the macerated blueberries and fresh mint. Take ¾ oz lemon juice and ¾ oz sugar syrup and combine with crushed ice topped with soda water. Garnish with rosemary.