Quarantine Cocktail Competition
If you’re thinking of ways to while away your time in lockdown, kicking back with a beautifully balanced cocktail might be just the ticket. And, if you need a little inspiration before raiding the bar, look no further – teams from 17 of the world’s finest yachts have sent in their brilliant new creations, as part of our Virtual BOAT Show competition.
Each one enthusiastically took up the challenge to find inspiration on board and to concoct a creative Quarantini, using only five ingredients currently on the vessel. There was no shortage of canny innovations, and the winner was selected by cocktail bartender Ryan Chetiyawardana. More commonly known as Mr. Lyan, Ryan is no stranger to experimentation – his first bar, White Lyan, which launched in London in 2013, was the first cocktail bar in the world to use no perishables; no fruit and even no ice, and today he owns a clutch of award-winning bars – bars Super Lyan in Amsterdam, and Dandelyan and Cub in London – with personal awards such as International Bartender of the Year, Global Bartender of the Year and Innovator of the Year under his belt.
To find out which cocktail was crowned the winner, and to see Mr. Lyan recreate the recipe himself, click here.
The Carole Baskin from 11.11.
Hey, all you cool cats and kittens! “The Carole Baskin” was conjured up during isolation when Tiger King on Netflix went viral and made the craziest of people look sane. What better homage to the absolute ludicrous series than a Carole Baskin-inspired tasty tiger cocktail? Vibrant and delicious, it’ll disappear quicker than Carole’s husband.
Managed for charter by Y.CO, 11.11. is a 63 metre Benetti motor yacht. This cocktail was submitted by chief stewardess Kate Foulkes.
100ml Dark chocolate, melted
1 shot/50ml Ketel One Vodka
1 shot/50ml Grand Marnier
1 shot/50ml Chocolate Liqueur
150ml Orange juice
Step 1: Pour melted dark chocolate around the inside of a highball from a squeezy bottle while twisting to make tiger stripes. Lay in the freezer to set for 10 minutes.
Step 2: In a cocktail shaker, shake the shots of vodka, Grand Marnier, and chocolate liqueur over ice.
Step 3: Top with freshly squeezed orange juice.
Step 4: Pour the mix in gently to the tiger-striped glass. Garnish with half an orange, also with chocolate stripes, two small orange wedges for ears, and a stainless-steel straw.
Jalapeño-Infused Tequila Mango Margarita from Akula
At the moment, we are really missing our owners, who are amazing people. The boss loves his mangos for breakfast daily and his wife loves everything spicy. Since this is when we were supposed to be picking them up to do a trip, I thought I’d make a cocktail in their honour. ("Akula" means shark in Russian, so we like our cocktails to have a little bite!)
Managed for charter by IYC, Akula is a 27 metre Sanlorenzo motor yacht. This cocktail was submitted by solo stewardess Molly Slayter.
5 oz. Tequila infused with jalapeños
2 oz. Fresh lime juice
2 oz. Triple Sec
3 oz. Mango purée
Step 1: Slice the jalapeño and place it in your desired tequila for a day or two. I used a 12 oz. glass bottle and let it sit for two days before I strained.
Step 2: Make your mango purée from either fresh diced mango or frozen mango in the blender. If you don’t like the pulp, I’d recommend straining before adding everything to a blender. Set aside the mango purée.
Step 3: Use a clean blender and add your measured infused tequila, lime juice, mango purée, Triple Sec, and blend with ice. Alternatively, grab your shaker and do the exact same thing — don’t forget to leave out the ice.
Step 4: Pour into a martini glass. Don’t forget to rim your glass if that’s what your guest likes.
Step 5: Garnish with a wedge of lime and a slice of Jalapeño.
Blue Butterfly Quarantini from Antares
I decided on the name because the blue represents the feeling that some of us are beginning to experience during this quarantine time. The butterfly part is to remind us to stay positive because we will be as free as the butterflies at some point.
I used Butterfly Pea Flowers because they have been consumed for centuries as a brain booster, memory enhancer, anti-stress, and relaxing agent for depression and increased immune system function and vitality, which, to be honest, we could all use a bit more of at the moment.
Managed for charter by RJC, Antares 39.62 metre Westport motor yacht. This cocktail was submitted by chief stewardess Anneline Duffield.
Approximately 15 Butterfly Pea Flowers
2 shots Hendricks Gin
2 dashes Organic Blueberry Juice
Mint to taste
Step 1: Infuse the gin with the butterfly pea flowers for a few hours.
Step 2: Muddle the blueberry juice and mint, then strain the blueberry juice into a cocktail shaker.
Step 3: Add the blue gin mixture to the cocktail shaker and shake it like a professional (I mean like a professional bartender, not whatever your dirty mind was thinking).
Step 4: Strain into a martini glass and garnish with some beautiful mint.
Rescue Me from Arados
The idea was centered around the quarantine and the virus — we decided to go simple but tasty. The name came up after a crazy brainstorming session; we were trying to find something catchy. When we tested the cocktail, it was delicious on the first try. It was easy and we had fun!
Managed for charter by Camper & Nicholsons, Arados is a 47 metre Sunseeker motor yacht. This cocktail was submitted by Interior crew members Sarah Tingay and Bruno Duarte.
25 ml Curaçao Blue
25 ml lime juice
75 ml Cointreau
3 ml filtered raspberry juice
Step 1: Fill the shaker with ice
Step 2: Add ice to 2 martini glasses
Step 3: Squeeze 25ml of lime juice
Step 4: Add 25ml Curaçao Blue to each glass
Step 5: Add the lime juice and 75ml Cointreau into the shaker
Step 6: Shake well and pour in the martini glasses
Step 7: Have the raspberry juice for decoration and for the nice taste balance
How Tequila Virus from Archimedes
The concept of this cocktail lies in the name “How Tequila Virus” (spoken, sounds like “How to Kill a Virus”). I wanted to create a tequila-based cocktail which, in line with the name, contains ingredients that are rich in natural properties to preserve health and raise the immune system function and maintain optimum health.
Privately managed for charter by her owners, Archimedes is a 68 metre Feadship motor yacht. This cocktail was submitted by stewardess Julianne Frith.
55ml Roca Patron Anejo Tequila (alcohol to kill a virus)
35ml Fresh Pressed Green Apple Juice (an apple a day keeps the doctor away)
35ml Fresh Squeezed Lemon Juice (high in vitamin C)
20ml Black Cardamom Husk Simple Syrup (assists the respiratory system) – see method below
1 Egg White (protein to keep your physical energy up)
Sumac Powder to garnish (an anti-inflammatory packed with antioxidants)
Step 1: Place all five ingredients in a shaker and shake.
Step 2: Add ice, shake again.
Step 3: Strain into a brandy balloon glass.
Step 4: Sprinkle sumac powder on top to finish.
Step 5: Sip and enjoy!
Black Cardamom Husk Simple Syrup
Step 1: In a small saucepan, add 1 cup of caster sugar and 1 cup of boiling water.
Step 2: Place 20 whole black cardamom pods in a mortar and pestle, crush gently to split open the pods. Remove and discard all the seeds except that of 2 pods.
Step 3: Take the remaining seeds and all the empty husks and add to the saucepan.
Step 4: Place on a low heat and very gently simmer (do not bring to the boil) for 15 minutes as husks infuse.
Step 5: Remove from the stove and let stand for 10 minutes to further infuse and cool.
Step 6: Strain the liquid and discard the husks.
The Vaccine by Arion
The inspiration for this Quarantini came from combining a brainstorm session around immunity-boosting ingredients and, on the other side, from looking at how people are dealing with the current situation. Broadly, we can categorize them into three groups: the bakers, the health gurus, and the researchers. This cocktail is for the researchers. The researchers put their heart and soul into finding the answer. To keep up their morale, we present them with “The Vaccine,” a fresh and citrussy drink that will keep them motivated to find the solution.
Managed for charter by YPI, Arion is 37 metre Couach motor yacht. This cocktail was submitted by chief stewardess Gaelle Andries.
20ml matcha syrup (1/8 tsp matcha powder mixed with 20ml gomme syrup)
1 small lime
100ml ginger/apple juice (1 apple and 1cm fresh ginger freshly juiced)
Step 1: Quarter lime, add it to cocktail shaker and muddle. Add vodka, ginger/apple juice and a handful of ice.
Step 2: Pour everything (including ice) into medical beaker and top with a matcha tuile and syringe filled with matcha syrup.
Step 3: Add smoke in beaker for extra effect.
Step4: When serving the drink, let your guest know to add the contents of the syringe to the drink before consuming.
Matcha Tuiles Garnish Ingredients
2 egg whites
125g white sugar
60g multi-purpose flour
1/8 tsp matcha powder
60g butter, room temperature
Step 1: Whisk egg whites. Add sugar, whisk again, add flour and matcha, whisk, add butter and whisk.
Step 2: On baking paper, make thin circles with your mixture, sprinkle almonds on top and bake 6 to 7 minutes on 180° or until the edges start to brown.
The COVID Vac-Sea-Ine from Deniki
Right from the drawing board through to the cocktail evening we hosted for the crew, we presented our top three cocktails and allowed them to decide which one would be submitted. We all agreed that this was the winning option as the colours were appropriate to us being at sea for five weeks (seeing many beautiful sunrises and sunsets) and, of course, the syringe filled with the “COVID-19 Vaccine.” Our cocktail has loads of essential vitamins found in the following ingredients: lemon, ginger, and oranges — everything you need to stay healthy. We hope you enjoy this cocktail as much as we did creating it.
Managed for charter by Burgess, Deniki is 52 metre Amels motor yacht. This cocktail was submitted by third stewardess Jenna King and second officer Kristen Greene.
50 ml Belvedere Vodka
25 ml Blue Curaçao liqueur
25 ml Aperol
1 Whole lemon
25 ml Ginger- and Earl Grey-infused syrup (see below for method)
Step 1: Fill shaker with ice
Step 2: Add juice of a whole lemon
Step 3: Add 25 ml of ginger- and Earl Grey-infused syrup
Step 4: Add 50 ml of Belvedere vodka
Step 5: Add 25 ml of Aperol
Step 6: Shake well (10 seconds)
Step 7: Double strain into a chilled martini glass
Step 8: Add 25 ml of Blue Curaçao liqueur into a syringe
Step 9: Slowly inject the syringe into the bottom of the glass
Ginger- and Earl Grey-infused Syrup
We make this syrup quite often for many different cocktails, so we always have it on board.
Step 1: Steep the 3 Earl Grey tea bags in two cups of boiling water for 20 minutes.
Step 2: On the stove, add the tea (without the bags), 2 cups of sugar (we used white), and a knob of ginger.
Step 3: Bring to boil and let simmer until the water becomes syrup.
Global GRATitini from Elixir
We were over halfway through our Atlantic crossing when this contest was announced, so we had to really get creative with the ingredients we had on hand. To emphasize the intention that this cocktail would be one that we serve to healthcare workers to show our gratitude, we wanted to build an immune-boosting elixir as our Quarantini. We chose nutrient-rich, fresh ingredients, such as ginger, beetroot, and lemon juice known for their numerous health benefits.
Managed for charter by Y.CO, Elixir is a 55 metre Amels motor yacht. This cocktail was submitted by stewardesses Samantha Klepper, Peta Harding, Jen Firth and Serena Andrassy.
2.5 oz Campari
1 ¼ oz Ginger Syrup
¾ oz Lemon Juice
¼ oz Beetroot Juice
1 Large Egg White
0.5 oz Campari
0.5 oz Lemon Juice
0.5 oz Ginger Syrup
Step 1: Add all fresh ingredients for the first layer into a shaker, top with ice, shake, and strain (double strain to ensure lemon pulp is removed).
Step 2: Add all fresh ingredients for the second layer into a shaker, dry shake vigorously, and top the cocktail. If you want to get fancy, you can add the ingredients for the second layer into an ISI charger to thicken the foam!
The Lemsip Bubble Quarantini from Helios
One thing you can do to naturally boost your immune system is to boil the kettle and add fresh lemon, honey, and ginger. We figured that by adding alcohol to this recipe, it could be even more beneficial for killing bacteria. These ingredients combined and blended with ice makes a fabulous, refreshing drink as summer returns. For the garnish, our inspiration came from the feeling that we’re all living inside a bubble during this time as we practice social distancing and stay in quarantine to take care of ourselves and others.
Managed for charter by Edmiston, Helios is 60 metre Oceanco motor yacht. This cocktail was submitted by stewardesses Carli Robinson, Thandi Bekker and Frankie Meredith.
Juice of 2 lemons
2-3 cm cube of fresh ginger
2 Tbsp honey
30ml Grey Goose vodka (or your favorite brand)
6 large ice cubes
Step 1: Squeeze fresh lemons
Step 2: Clean and cut the fresh ginger into smaller cubes
Step 3: Prepare the honey
Step 4: Add all the above ingredients along with the vodka into a blender and add the ice.
Step 5: Blend until you have a creamy smooth consistency (similar to a lemon sorbet).
Step 6: Garnish with a sugar dome
Step 7: Sip and enjoy
The Triple “C” Quarantini from Home
The Triple “C” Quarantini, which stands for “Cancelled Charter Confinement” was made from provisions bought for a charter that was cancelled. This Quarantini has done nothing more than lift the spirits of the crew, leaving them happy and more than a little tipsy. It’s been an excellent and magical moral motivator, reminding us of the clear blue Bahamian waters we once used to charter in. This gives us all hope in these uncertain times that we will come back stronger (and corona free) than ever and be chartering these crystal blue waters again very soon.
Managed for charter by Burgess, Home is a 50 metre Heesen motor yacht. This cocktail was submitted by stewardesses Bugsy Drake and Jen Whitt.
0.5 shot Blue Curaçao (reminds us of The Bahamas, where we should be!)
2 shots Sint Maarten Old Man Guavaberry Brand Wild Orange Guavaberry rum liqueur (to black/block out reality)
Raspberry Jell-O (to wiggle your worries away)
1 whole lime (a good amount of vitamin C to boost that immune system!)
Lucky Charms cereal (a little bit of magic to spice up the monotony of the days)
Step 1: Throw on your most fabulous outfit (may accessorize with mask and goggles).
Step 2: Wash your hands.
Step 3: Rim your martini glass using a lime wedge and Jell-O powder.
Step 4: Mix up the raspberry Jell-O and pour into whiskey ball ice mold. (Leave in the freezer until frozen. Do this step at least four hours before you are ready to mix up and sip your martini and leave a little bit of Jell-O powder to rim your martini glass.)
Step 5: Into your shaker, squeeze half of a lime, pour in blue Curaçao and rum, add ice, and shake, shake, shake!
Step 6: Remove half frozen raspberry Jell-O from mold, and place in your already rimmed martini glass.
Step 7: Strain shaken cocktail into glass.
Step 8: Sprinkle Lucky Charms into drink.
Step 9: Sip, enjoy, and forget the fact that you are alone, sad, and in urgent need of a haircut!
For a special thematic DIY Corona martini glass:
Step 1: Snap off the bottom of a regular martini glass
Step 2: Empty a Corona beer down the sink (because who really needs to ingest Corona!)
Step 3: Add watered down blue curaçao to the empty Corona bottle, add a lime wedge, and insert martini glass.
Spicy Grapefruit Quarantini from Liquid Rehab
She ain’t your average martini... this baby brings the heat! She’s bursting with antioxidants and vitamin C to keep your immunity high and your temperature low in order to help you kick the COVID.
Warning: Do try this at home! Stay at home (or on board) and serve this Spicy Grapefruit Quarantini in a full HazMat suit to make your quarantine buddies feel safe and assured that their tini is totally healthy. (Can also be served with a side of Lysol and hand sanitizer if you’re feeling generous.)
Privately managed for charter by her owners, Liquid Rehab is a 39.5 metre Westport motor yacht. This cocktail was submitted by stewardesses Stevi Gregorios and Chloe van Niekerk
1 Juicy Ruby Red grapefruit
2 shots Tequila
Spicy Red Salt
Step 1: Start by chopping up 1 jalapeño. Save a few slices for garnish.
Step 2: Add the jalapeño to a shaker. Add 2 shots of your preferred tequila.
Step 3: Muddle the jalapeño with the tequila and half a lime.
Step 4: Add the juice of 1 grapefruit and ice.
Step 5: Shake and don’t stop until your hands are stuck to the shaker!
Step 6: Pour into a chilled martini glass rimmed with spicy red salt.
Step 7: Add a few slices of jalapeño and a lime wheel, and voila, you’ve got yourself a spicy COVID Killer of a Quarantini!
Le Cure from Milestone
Le Cure is our signature cocktail for the current world situation. Second stewardess Kirsty and I brainstormed together over WhatsApp to come up with a cocktail that would have beneficial ingredients to serve as a “cure” for COVID-19. Kirsty created the cocktail on board Milestone, currently in St. Thomas, US Virgin Islands. She raided our liquor cabinets and fridges to come up with this lovely cocktail. You will see that each ingredient has health benefits. Although it may not be the final cure, it will aid in helping people get through this tough time.
Managed for charter by Northrop & Johnson, Milestone is a 44.5 metre Christensen motor yacht. This cocktail was submitted by stewardesses Lyndsey Kistner and Kirsty Van Wyk.
Rose Essence: 3 drops (soothes sore throat, fights infections, enhances mood)
Egg white: 1 egg (rich in protein, maintains blood pressure)
Rose Champagne: top up (prevents blood clots)
Tequila Blanco: 1 oz (aids sleep, probiotic, promotes weight loss)
Chambord Raspberry Liqueur: 1 oz (rasberries are rich in Vitamin C)
Step 1: Froth/shake egg white in shaker. Add Rose Essence, shake again
Step 2: Add ice to shaker, and then add Tequila and Chambord. Shake well — the more shaking, the more aeration created and a bigger foam cap, which in essence will keep the bubbles in the Champagne after.
Step 3: Pour shaker into coupe-style glass. Top with Champagne.
Step 4: Garnish. (I garnished with dehydrated strawberries — which I found in the Special K cereal — but fresh rose petals will be just as beautiful.)
Vitamin Sea Martini from Never Enough
We wanted something that was tasty and fun, but also could protect our guests from viruses and germs, so we packed it full of vitamin C! The blend of these flavours created a bright, floral martini loaded with vitamin C. We didn’t think we would like it as much as we did, and we are definitely going to use this as a drink special for our next few charters.
Managed for charter by RJC, Never Enough is a 48 metre Trinity motor yacht. This cocktail was submitted by stewardesses Samantha Tester and Samantha van Zyl. Picture courtesy of Deckhand Zach Cooper.
1 fresh orange
3 vitamin C gummies
1.5 oz Grey Goose
1 oz St. Germain
0.5 oz Cointreau
Step 1: First, wash hands for 20 seconds and apply gloves to towel-dried hands.
Step 2: Use Lysol wipes or spray to disinfect your work area properly.
Step 3: Cut fresh orange in half and squeeze one half into a cocktail shaker filled with ice.
Step 4: Next, pour vodka, St. Germain, and Cointreau into shaker also.
Step 5: Place lid and shake vigorously for 30 seconds or until drink is cold.
Step 6: Strain the liquid from the shaker into a martini glass.
Step 7: Cut a slice from the remaining half of orange, and then cut in half again to make a small triangle. Layer this with two vitamin C gummies onto a martini pick.
Step 8: Eat remaining vitamin C gummy, serve, and enjoy!
The Cucumber-Rona from Remember When
Florida has been swelteringly hot. The cocktail popsicle idea has been something we had discussed, but previously not had the time to test or experiment with. While concentrating on health, using immune boosting ingredients, and inspired by a glorious hot day, the crew of Remember When have themed their creation to show just what can be achieved when we work together.
Managed for charter by Churchill Yachts, Remember When is a 49 metre Christensen motor yacht. This cocktail was submitted by stewardess Janine Pretorious.
Cucumber: 5 round slices for sides of ice blocks
2 oz Elderflower syrup
4 oz gin
Juice of 6 limes
Club soda to taste
Step 1: Cut cucumber shapes
Step 2: Mix all ingredients in a shaker (shake vigorously)
Step 3: Set your lollies in any mold tray you like; leave in freezer overnight (preferred)
Sasquatch Social Distancer from Serenity
For our cocktail we decided to get some Pacific Northwest inspiration by using regional ingredients such as a botanical gin crafted in Juneau, blueberries foraged from here in Seattle, and of course the legendary Sasquatch!
Sasquatch, also known as Big Foot, is after all the best social distancer out there. Yes, we have met people who have claimed to see him, and Seattle has many murals and memorabilia of him around town. In our minds, Sasquatch will be creating this cocktail while leisurely enjoying his social distancing.
Managed for charter by Northrop & Johnson, Serenity is a 37.19 metre Flagship motor yacht. This cocktail was submitted by chief stewardess Jeanine Bennett.
2 oz. Juneauper Gin
1 oz. Lemon Juice
1 oz. Honey Simple Syrup
Wild Blueberry Salt for rim
Step 1: First, make your honey simple syrup ahead of time — one-part water, one-part honey. Heat on stovetop, stirring until combined, cool to room temperature.
Step 2: Rim your glass (we are using a coupe glass, but a martini glass or on the rocks will also do) with honey simple syrup and dip into the Wild Blueberry Salt to coat the rim; set aside.
Step 3: In a cocktail shaker, muddle six blueberries. Add gin, lemon juice, honey simple syrup, and ice.
Step 4: Cover and shake until the outside of the shaker frosts. Pour over a strainer into your glass. This will eliminate any bits of fruit to provide a clean look to your cocktail.
Step 5: Garnish with lemon peel and remaining blueberries. Enjoy!
The Miami Money Burning Quarantini from Snow 5
We usually burn so much cash in Miami and always complain, but now that we’re stuck here, we would happily spend a thousand dollars to sit around a table anywhere off the boat. So we froze nine $100 bills into a glass mould, then used that as the glass — representing how we would normally burn through the money in this crazy city. The irony of not being able to spend in Miami…the struggle is real. But the reward for drinking: a $900 to $1000 refund when you finish your cocktail. The colours are the traditional Miami colours, but all juice colours and flavours come from natural sources.
Snow 5 is a 48 metre Bilgin motor yacht. This cocktail was submitted by chef James Howard and chief stewardess Bellenda Lowrie.
1oz. lime juice
1oz. cucumber juice
3/4 oz. agave
4 dashes celery bitters
Step 1: Shake all ingredients together
Step 2: Salt and gold flake the rim of your $900 ice glass
Step 3: Serve in the ice glass, and garnish with freshly dehydrated lemons, edible flowers, blue spirulina foam, and pink dragon fruit foam using soy lecithin
Step 5: Sip or skull to desire — and enjoy!
Pink Joy from Unbridled
With fear and panic around the world, I wanted a drink that brings me joy! Mental health and self-love are so important, so this drink fights depression and takes away your problems — but it doesn’t just look good, it tastes amazing as well. I am a responsible drinker, though, so I added Vitamin C and mangosteen purée (a 100 percent natural juice), which is a powerful source of antioxidants and an immunity booster. This works to keep the insides healthy while COVID is outside.
My inspiration was my Romanian traditions. My grandparents used to inhale the steam of hot pălincă with sugar and black pepper seeds to fight colds, flu, or respiratory inflammation. Pălincă is a type of brandy — with 40 percent alcohol — with a strong pear flavour. Our ancestors used this spirit to kill germs and to disinfect the throat.
Managed for charter by Worldwide Charters International, Unbridled is a 35 metre Crescent custom motor yacht. This cocktail was submitted by chief stewardess Adelina Magnea.
4oz. Kwai Feh Lychee Liqueur
2oz. Romanian pear Pălincă brandy
1oz. Cheri’s Prickly Pear Cactus Syrup
1 sachet Vitamin C powder, berry flavour
1oz. Mangosteen purée
Step 1: The night before, prepare the ice cube sticks infused with cactus syrup — add 5-7 drops per stick into the ice cube stick molds. Make around 6 sticks so you can choose the perfect shape for the cocktail.
Step 2: Activate the Vitamin C powder with some drops of cactus syrup and let it sit for a while (approximately 5 minutes) to create the foam.
Step 3: In a shaker, add the pălincă, the liqueur, and ice. Shake well and strain the drink into the glass.
Step 4: Slowly pour in a shot of mangosteen purée.
Step 4: Add the ice sticks for a good looking, sweet, and strong drink. Add the Vitamin C foam on the rim of the glass.
Step 5: Serve the drink!