Beat the heat and embrace Caribbean life with these delicious, thirst-quenching cocktails.

cocktail-westin-cayman-1Cayman Fizzy Berry

1 1/2 oz Flor de Caña Blanco
1 oz St Germain
1 oz strawberry purée
1/2 oz lime juice
2 drops Angostura orange bitters
Top up with Prosecco

MIXOLOGIST – Gabor Molnar, The Westin Grand Cayman, www.westingrandcayman.com

cocktail-lobster-pot-cayman-2Go Diver

1 oz Cointreau
1 oz Godiva
1/2 oz Blue Curacao
5 oz fresh squeezed orange juice
Squeeze of lime

Garnish with fresh basil and a slice of orange.

MIXOLOGIST – Karl Fitzgerald, Lobster Pot, www.lobsterpot.ky

cocktail-kaibo-cayman-3Caribbean Vesper Martini

1/2 oz Belvedere Vodka
2 oz Tanqueray 10 Gin
1/2 oz Lillet Blanc Infused Chamomile
Dash orange bitters
Dash key lime bitters

Shake over ice until well chilled, then strain into a deep goblet (champagne coupe or cocktail glass) and garnish with a thin slice of lemon peel. Serve straight up without ice.

MIXOLOGIST – Andrea Travenzoli, Kaibo Beach Bar & Grill, www.kaibo.ky

cocktail-karoo-cayman-4Grand Cherry

2 oz Grand Marnier
1 oz Licor 43
1/2 oz Fresh lemon juice
1 sprig of thyme
4 black cherries

Muddled, shaken and then strained on to single big block of ice. Garnish with a dehydrated orange slice.

MIXOLOGIST – Brett Mac Murray, Karoo, www.deckers.ky
With this drink, Mac Muray came first in the Grand Marnier Cordon Rouge Cocktail Competition.

cocktail-wharf-cayman-5Ice Breaker

1 1/2 oz Absolute Vodka,
1/2 oz Sour Grapefruit Liqueur
Splash of fresh lime juice
Dash of bitters
Top with soda water

Mixologist – T.J Ambridge, The Wharf, www.wharf.ky

cocktail-bistro-cayman-6Watermelon Lush

1 x 1 inch slice of fresh watermelon
2 oz vodka
1 oz passion fruit and guava shrub (can substitute with passion fruit purée)

Cut a wedge from the watermelon and save for garnish, then remove skin from the rest and muddle. Then add vodka and fruit shrub syrups to a cocktail shaker and shake with 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.

Double strain over fresh ice. Garnish with the wedge of watermelon.

MIXOLOGIST – Q, The Bistro, www.thebistro.ky



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