Cayman Cocktail Week officially kicks off Friday (Oct. 23), offering a full week of decadent libations and events.
In celebration of the week, Camana Bay is helping to make picking your libation of choice a little bit easier with their signature cocktails available at each of the town’s restaurants. Here are their top picks, with recipes incase you want to give them a whirl at home.
Barcardi Mojito at Ortanique
This much-beloved Caribbean drink has been mastered at Ortanique, winning several awards including “Cocktail of the Year” for Mojito in 2012 by Bon Appetit. They attribute their success to the careful technique of their ingredients; it’s all in the cut of their lime, their un-crushed mint and their specially made in-house simple syrup. Mojito lover? Ortanique offers Mojito Madness all day 11:30 a.m. to 10 p.m. every Monday for $5 per drink as well as $5 breadfruit fish tacos from 11:30 a.m.-7 p.m.
In each glass, combine one sliced lime, 5 to 6 mint leaves and 3/4 to 1 ounce simple syrup and crush. Add ice to fill each glass, then add the 2 to 3 ounces of rum to each glass and shake well. Add a splash of soda water.
Passion at Mizu Asian Bistro + Bar
A custom creation by Mizu’s bartender Ram Maranan. This drink has been on the menu since Mizu opened. After one taste you’ll see why. This colorful drink with its tropical flavors and hints of tangy goodness will have your mouth watering for some gourmet sushi and Asian food delights. What really sets this drink apart is the use of the restaurant’s homemade iced tea and cranberry juice.
In each glass, add 2 ounces of citrus vodka, 1 ounce of elderflower liqueur and the juice of a quarter of a lime. Combine with 1 ounce of passionfruit purée, 1 ounce simple syrup and then layer with iced tea and cranberry juice to taste.
Lychee Cooler at The Waterfront Urban Diner
If you’re looking for something refreshing and light, this customer favorite wins the prize. Beat the island heat and sip this drink on the outside patio overlooking The Harbour while you enjoy modern diner classics. Lychee is a sweet and fragrant fruit originating from China and is packed with healthy nutrients, including a high level of vitamin C and a good amount of fiber and vitamin B-complex, which increases metabolism.
In each glass, include 1 ounce lychee liqueur, simple syrup, 3 ounces Sauvignon Blanc and ½ ounce lychee syrup. Top with soda water and garnish with a lychee.
Using their homemade peach purée as the star of this drink, the Abacus Bellini is a true classic without being too sweet. This drink is commonly paired with Abacus’s tapas menu, and if you want to try their other Bellini flavors, you can choose between passion fruit and their local guava edition.
Add 1½ ounces of peach purée into a chilled Champagne glass. Top up with Prosecco.
Fraise Mule at KARoo
This drink was created especially for Cayman Cocktail Week and its popularity has earned it a spot on KARoo’s everyday menu. Although this drink comes across as feminine and flirty, the flavor is an undeniable palate pleaser for everyone. The combination of fresh fruit and ginger beer creates the perfect balance of sweet and strong. The use of Cîroc vodka also adds to the crispness of the drink, which allows more room for KARoo’s inspired small plates, including their renowned beef and lime sliders.
In each glass, add 1½ ounces Cîroc vodka and a squeeze of agave nectar. Crush 3 to 4 halves of fresh strawberries and top if off with ginger beer.