Cayman Islands: Enjoy the Spirit(s) of the Season with Camana Bay’s Holiday Cocktails

Visit five of Camana Bay’s bars this holiday season and try out their special seasonal sips. Make sure to collect the recipe card to recreate the drinks at home!

Fuku
*Meaning ‘luck’ or ‘fortune’ in Japanese

From Mizu Asian Bistro + Bar in Camana Bay

INGREDIENTS:
1 ½ oz coconut lemongrass sake
1 oz Abuelo rum
½ oz homemade cinnamon syrup
2 oz coconut milk
2 oz pineapple juice
Popcorn whipped cream for topping
Ground cinnamon for topping

DIRECTIONS:
Shake all ingredients with ice. Pour into a glass and top with Prosecco.

Garnish with a slice of dehydrated orange and mint leaves. Top with the popcorn whipped cream and ground cinnamon.

Popcorn Whipped Cream
Makes one can of cream.

INGREDIENTS:
13 fl oz Coconut milk
Handful of salted popcorn
3 fl oz agave nectar
3 tsp agar

DIRECTIONS:
Blend popcorn with coconut milk and agave nectar for close to a minute.

Pour into a whipped cream bottle through a double strainer. Add the agar and shake well.

McTosh

From The Brooklyn Pizza + Pasta in Camana Bay

INGREDIENTS:
1 ½ oz Jameson Irish whiskey
¾ oz ginger liqueur
1 oz lime juice
½ oz sugar syrup
2 oz Caybrew beer (plus more for topping up)

Dried fruit or ginger for serving

DIRECTIONS:
Shake all ingredients with ice. Pour into a glass and top with extra beer if needed.

Decorate with lime wedges.

Querida

From The Waterfront Urban Diner in Camana Bay

INGREDIENTS:
Approximately 3 strawberries
1 oz Absolut vodka
½ oz Beefeater gin
1 oz Limoncello
1 oz lime juice
½ oz sugar syrup
2 oz club soda (plus more for topping up)

DIRECTIONS:
Crush the strawberries in a shaker. Add all other ingredients plus ice and shake.

Pour into a glass and top up with club soda. Decorate with strawberries.

Querida

From The Waterfront Urban Diner in Camana Bay

INGREDIENTS:
Approximately 3 strawberries
1 oz Absolut vodka
½ oz Beefeater gin
1 oz Limoncello
1 oz lime juice
½ oz sugar syrup
2 oz club soda (plus more for topping up)

DIRECTIONS:
Crush the strawberries in a shaker. Add all other ingredients plus ice and shake.

Pour into a glass and top up with club soda. Decorate with strawberries.

St. Nick’s Cider

From KARoo pub in Camana Bay

INGREDIENTS:
2 oz Stoli Orange Vodka
2 oz apple juice
1 oz agave nectar
2 dashes Angostura bitters
Prosecco to top

Garnish:
Dehydrated orange slices
Mint leaves

DIRECTIONS:
Shake all ingredients with ice. Pour into a glass and top with Prosecco.

Garnish with a slice of dehydrated orange and mint leaves.

King’s Banana Cinnamon Martini

From The King’s Head pub in Camana Bay

INGREDIENTS:
1/4 medium banana
Fresh orange peel
1/2 oz cinnamon demerara simple syrup (see below for recipe)
1 1/2 oz Amarula
1/2 oz Kahlua
1/2 oz Godiva white chocolate liqueur
1 oz egg white
1 ginger biscuit
8 mini marshmallows

DIRECTIONS:
Muddle the banana into a cocktail shaker, twist the orange peel to release the oils and add to the shaker. Add the cinnamon simple syrup, Amarula, Kahlua, Godiva liqueur and the egg white. Dry shake for 20 seconds then add ice and shake for a further 10 seconds.

Crush the ginger biscuit, rim the martini glass with a little simple syrup and add the crushed ginger biscuit. Double strain the drink into the martini glass.
Float the marshmallow on top and caramelise with a blow torch.

Cinnamon Demerara Simple Syrup

INGREDIENTS:
2 cups demerara sugar
1 ¼ cup water
1 vanilla pod
2 sticks cinnamon
6 cloves
4 cardamom pods

DIRECTIONS:
In a pan, place demerara sugar, water, vanilla pod, cinnamon, cloves and cardamom pods. Bring to the boil and simmer for 3-4 mins, stirring occasionally.

Leave to cool and strain into suitable container or pour bottle.

IMAGE: (supplied)

Image attached shows, from left to right: Fuku from Mizu Asian Bistro + Bar; McTosh from The Brooklyn Pizza + Pasta; Querida from The Waterfront Urban Diner; St. Nick’s Cider from KARoo and King’s Banana Cinnamon Martini from The King’s Head.