If you're the mixologist onboard your superyacht and you're planning some creations for the Caribbean season, something a little lighter, fruitier and fun may be in order. While it's always nice to start a charter with some rosé Champagne, cocktails are a must on holiday. To that end, we've rounded up some mouth-watering, refreshing cocktails befitting of the Caribbean season.
Put a festive spin on the Caribbean’s signature spirit - rum - with this fruity punch perfect for onboard parties.
- 45ml East London Liquor Company rum
- 25ml tart black cherry juice
- 15ml fennel flower and pear liquor
- 20ml orange juice
- Garnish: fennel flower or sliced fennel root
- Add all the ingredients to a mixing glass filled with ice and stir for 30 seconds.
- Strain into a rocks glass with ice and garnish with a fennel flower or sectioned fennel root, and a chunk of pineapple and cherry.
East London Liquor Company rum, £27.75, from The Whisky Exchange
It's never too early to start celebrating thanks to this morning libation infused with flavours of marmalade and cranberry.
- 25ml Jawbox Small Batch Gin
- 25ml Jawbox Rhubarb and Ginger Gin Liquer
- 10ml lemon juice
- 50ml cranberry juice
- 1 egg white
- 2tsp marmalade
- Put all ingredients in a cocktail shaker and dry shake.
- Add ice and wet shake.
- Strain into a chilled coupe and garnish with a twist of orange or raspberries.
Jawbox Small Batch Gin, £27.99 from Master of Malt
Created by master mixologist Amaury Cepeda of Cuba's Taberna Yayabu, this unusual short took the top spot in the 11th Havana Club Cocktail Grand Prix.
- 45ml Havana Club Seven Year Old
- 2 dashes Havana Club Essence of Cuba Island Fruit
- 5ml honey
- 7.5ml sour orange
- 60ml fresh sugar cane juice
- Mix all ingredients and serve over ice.
- Garnish with a stick of natural sugar cane and sour orange spiral. Serve in clay cup placed on a small plate decorated with a tobacco leaf.
Havana Club Seven Year Old rum, £25.95 from The Whisky Exchange
An exotic twist on a Bucks Fizz, made with Grey Goose Le Citron, pineapple, clementine and Champagne.
- 30ml Grey Goose Le Citron
- 15ml Pineapple juice
- 15ml clementine juice (or orange juice)
- 75ml Champagne
- Chill all the ingredients, then build them straight into a coupette, finishing with the Champagne.
- Stir and serve.
Grey Goose Le Citron vodka, £38.95 from The Whisky Exchange
Sweet pineapple juice and sharp lime juice provide the perfect counterparts to El Dorado's Five-Year-Old rum in this refreshing serve.
- 50ml El Dorado 5 Year Old
- 20ml Lime juice
- 5ml/1 teaspoon Monin Sugar Syrup
- 25ml Pineapple juice
- Dash of bitters (optional)
- Soda water
- Pour ingredients into a highball glass filled with crushed ice and top up with soda water.
- Garnish with a lime wedge.
El Dorado Five Year Old rum, £25.25 from Master of Malt
Created using the world's only grape-based gin, this fruity serve offers a refreshing take on more traditional winter tipples such as eggnog and mulled wine.
- 45ml G’Vine Gin Floraison
- 30ml La Quintinye Vermouth Royal Rouge
- 2 tbsp fresh lemon juice
- 1/3 cup red grapes
- 1/2 tbsp simple syrup
- Blend ingredients together until smooth.
- Transfer into a shaker filled with ice and shake for around a minute.
- Strain the liquid into a small glass and finish off with a couple of grapes threaded onto a toothpick – enjoy!
G'Vine Gin Floraison, £35.75 from The Whisky Exchange
Give the standard Mojito an exotic update with this zesty and fresh recipe using grapefruit juice, cucumber and lime.
- 35ml Casamigos Reposado Tequila
- 35ml Grapefruit Juice
- 10ml Agave Nectar
- 5 Mint Leaves
- 3 Cucumber Slices
- 3 Lime Wedges
- Club Soda
- In a mixing glass, muddle mint, three cucumber slices and three lime wedges.
- Add remaining ingredients, fill with ice and shake. Strain into an ice filled rocks glass and top with club soda.
- Garnish with cucumber wheel and lime wedge.
Casamigos Reposado tequila, £67.50 from Harvey Nichols
The signature cocktail of the Sugar Mill restaurant at Half Moon resort in Jamaica, this Caribbean cocktail's pedigree is second to none. Providing a surprising twist on the classic Mojito, it mixes traditional island flavour of white rum and Ting with mint leaves and lime.
- 1 1/4 ounces J. Wray & Nephew white overproof rum
- 2 ounces fresh sugar cane juice
- 1/4 ounce lime juice
- Fresh mint leaves
- Angostura bitters
- Muddle mint leave and lime juice in a highball glass to release the flavours of the mint.
- Add ice, rum and sugar can juice.
- Top with Ting and stir.
- Finish with a dash of Angostura bitters and garnish with a wedge of lime.
J. Wray & Nephew Overproof, £28 from Majestic
Combining honey and caramel flavours with a hit of lemon for a sour finish, this cocktail could be considered a digestif or even a dessert substitute.
- 50ml The Wild Geese Irish Honey Liqueur
- 25ml lemon juice
- 10ml caramel syrup
- Add all the ingredients to a cocktail mixer with ice and shake well.
- Double strain in a stemmed glass and garnish with honeycomb.
The Wild Geese Irish Honey Liqueur, £35 from Amazon