Rum competition serves up winning concoctions

Master mixologists hit the stage last month at the Taste of Cayman Food & Wine Festival to compete in a “rum rumble.” Sponsored by Seven Fathoms Rum, 10 contestants vied for the title of top mixologist at the Cayman Rum Challenge. 

Their concoctions were judged on name, balance, simplicity, taste, originality, presentation and performance. Five semifinalists had to create a second cocktail on the spot using chocolate, the “mystery ingredient” that was revealed at the start of the event.  

Angel Robledo of Coconut Joe’s captured the title of Cayman’s 2014 Top Mixologist, with Jernej Zavadlav of Mizu placing second and Leonardi Caraballo of the Marriott Grand Cayman Beach Resort third. 

Here are their winning concoctions, along with several other creative cocktails in the mix. 

Snow Capped 

Angel Robledo – Coconut Joe’s  

2 oz Governor’s Reserve Coconut Rum 

2 oz dark chili chocolate syrup 

Layer with coconut cream 

In blender, mix coconut rum with syrup, pour into glass, then layer with coconut cream. Garnish with crushed almonds, coconut shreds and a slice of raw coconut. 

10 Sail  

Jernej “Jerry” Zavadlav – Mizu 

1.5 oz Gun Bay vodka 

0.5 oz Grand Marnier 

1 oz Amarena cherry and orange simple syrup 

Splash of cranberry and a lime squeeze 

Caribbean Forest  

Leonardi Caraballo – Marriot Resort  

1 plum – cut into 4 wedges 

Basil – 5 big leaves or 10 small leaves 

0.25 oz lemon juice 

0.5 oz coconut water 

0.5 oz vanilla syrup 

Muddle 

1 oz Ginger liqueur 

1 oz Seven Fathoms Rum 

Garnish with plum wedges and basil 

Ainhoa   

Rameses Maranan – Ortanique   

2.5 oz Smoked Seven Fathoms Rum 

1 oz St. Germain Liqueur 

0.5 oz fresh lime juice 

1.2 oz simple syrup 

Half red apple  

Garnish with Calvados-soaked apple 

Underwater Cave  

Antonio Hafner – Grand Old House 

60 ml Seven Fathoms Rum 

5 whole cardamom 

3 blackberries 

1 basil leaf 

20 ml fresh lemon juice 

30 ml honey 

Serve on the rocks 

Ghost Bay Martini  

Shawn Seggie – Stingers  

45 ml Gun Bay Vodka 

25 ml Licor 43 

25 ml ginger syrup 

20 ml fresh lime juice 

10 ml Ghost Pepper jelly 

6 slices of fresh apple 

3 dashes of bitters 

Spiced Watermelon Mojito  

Steven Bingham – Karma   

1.5 oz scotch bonnet infused Governor’s Reserve Spiced Rum 

4 oz watermelon puree 

4 oz soda 

5 oz simple syrup 

3 lime wedges 

2 sprigs mint 

Muddle lime wedges and mint, add remaining ingredients and serve over ice. Garnish with lime and a sprig of mint.