Relax and unwind with these luscious libations.
Featuring distinct citrus flavours not expected from a clear martini, this zesty elixir is a delightful surprise.
2 oz Ketel One Vodka
Strain and serve in a Martini glass and garnish with orange zest.
Andy Trattner, Winner of the Diageo Reserve World Class Cayman Finals.
The Ritz-Carlton, Grand Cayman www.ritzcarlton.com
Created in Venice, Italy by Giuseppe Cipriani, of Harry's Bar fame. This sophisticated libation is an Italian favourite.
Sparkling Wine or Champagne Fresh peach purée.
Pour fresh peach purée into a chilled champagne flute. Slowly add your favourite bubbly. Stir gently.
Rum Old Fashioned
The first recorded cocktail, the Old Fashioned originally found favour in the 1870s when it was mixed with whiskey, while intervening years had it served with various liquors from bourbon to gin. Now considered a classic, this version features a blend of dark, spiced and aged rum served in equal measure for a quintessentially Caribbean cocktail.
2 oz barrel aged rum
Muddle sugar cube, bitters and orange peel in a rocks glass.
Michael's Genuine Food & Drink
Named after the restaurant's original founder, 'Merv The Swerve' knew a good drink when he had one.
1 1/2 oz Absolute Vodka Vanilla
In a shaker, muddle the vodka, Apple Sour and two slices cucumber, add lemon juice and a few ice cubes.
Shake until well blended and cool. Pour into a glass and top off with soda water and slice of cucumber.
Christian Lord, Lobster Pot
A tasty twist on the ubiquitous rum and ginger beer concoction found throughout the region, the key to the Tormenta Negra is in balancing the spice and sourness.
2 parts Bacardí Select rum
Fill a highball glass with ice and squeeze in the lime wedges. Pour in the rum and ginger beer. Next, add the bitters and stir gently before serving.
An adaption on a Martini, using a less botanical, neutral-style gin such as Old Tom Gin or Hendrick's, lends the drink a refreshing quality, while allowing the subtle flavour of the fresh snap peas to shine forth.
2 oz Old Tom Gin
Cut pea pods into quarters and muddle in a mixing glass. Do not muddle tarragon - just smack to awaken flavours and add remaining ingredients. Shake vigorously with ice. Double strain either over crushed ice or into a martini glass.
At South West Collective we give it a light absinthe spray to enhance the anise notes of the tarragon.
Josh Wludyka, South West Collective
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