Turks and Caicos Islands - Signature Caribbean Cocktails

November/December 2004
Bartender of the Month
Korna Carter
HEMINGWAYS RESTAURANT
at the Sands Resort
Created and mixed
"The Korna Kocktail"

1-1/2 oz Ponche Kuba
1/2 oz Remy Martin VSOP
1/2 oz Meyers Rum
2 oz Pineapple Juice

Shake and pour over ice
Garnish with Pineapple and Cherry

September/October 2004
Bartender of the Month
Godfrey Williams
TWENTY-ONE NORTH
Created and mixed
"Godfrey's Caicos Sizzler"

1.5 oz Passoa
1.5 oz Mount Gay Premium White Rum
1.5 oz Vodka
2.5 oz Pineapple Juice
A squeeze of fresh lime
Shake with ice and serve
Add a splash of Cranberry juice
Garnish with lime slice and cherry

July/August 2004
Bartender of the Month
Brennan Missick
BELLA LUNA RISTORANTI
Created and mixed
"Brennan's After 5 Martini"

1/3 oz Mount Gay Eclipse Rum
1/3 oz Bailey's
1/3 oz Kahlua
1/2 oz Espresso Coffee
Shake over ice
then strain into martini glass.
Garnish with whipped cream
and sprinkle with nutmeg.

May/June 2004
Bartender of the Month
Brenda Williams
BAMBOOZ BAR & GRILL
Created and mixed
"Brenda's Special"

1 1/2 oz Mount Gay Eclipse Rum
1 oz Cranberry Juic
1 oz Orange Juice
1 oz Pineapple Juice
1 drop Rose's Sweetened Lime Juice
Shake with ice, serve in a glass salted with brown sugar with a slice of lime and a cherry.

March/April 2004
Bartender of the Month
Doven Ingham
DANNY BUOY'S IRISH PUB & RESTAURANT
Created and mixed
"Long Ireland Iced Tea"

1 oz Vodka
1 oz Gin
1 oz Mount Gay Rum
1 oz Triple Sec
1 oz Sour Mix
Shake over ice, pour into a cocktail glass
Top with Midori
Garnish with Lime and Cherry

January/February 2004
Bartender of the Month
Junior Brown
BAY BISTRO at the Sibonne
Created and mixed
"Bistro Delight"

1 1/2 oz Mount Gay Dark Rum
1/2 oz Peach Schnapps
3 oz Pineapple juice
2 oz Orange Juice
1 tbsp Lime Juice
2 Dashes Angostura Bitters
Shake over ice, pour into a cocktail glass
Add a Dash of Grenadine
Garnish with a slice of Orange & Cherry