Signature Cocktail Recipes - Bar Tenders and Mixologists of the Month in the The Turks and Caicos Islands
Some of our favourite drink concoctions served up island style
| Saltmills Cafe |
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Nov/Dec 2007
Manager
Alina 'Kiwi' Percy
at The SALTMILLS CAFE
Created and mixed the
"TROPICAL RUM SMOOTHIE"
Add to Blender
One Banana
1/2 cup Strawberries
1/2 cup Mango
1/2 cup Pineapple
1 oz White Cave Rum
1 oz Malibu Coconut Rum
Blend together with lots of ice
and pour into a Tall Cool Glass
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| Bambooz Bar & Grill |
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Sep/Oct 2007
Bartender of the Month
Kaitlin Schamber
at BAMBOOZ
Created and mixed the
"FROZEN MOJITO"
Add to Blender
2 Scoops of Ice
2 oz White Cave Rum
2 tbsp Sugar
Mint Leaves (as many as you like)
3 Lime Wedges
2 oz Club Soda
Blend together and pour into a
Margarita glass with a sugared rim.
For an added twist use 1 oz White
Cave Rum and 1 oz Bacardi Lemon.
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| Tiki Hut Cabana bar & Grill |
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Jul/Aug 2007
Bartender of the Month
Rooster
at TIKI HUT
Created and mixed the
"LAVERN & SHIRLEY"
1.5 oz Cave Rum Gold
2 oz Pineapple Juice
Splash of Peach Schnapps
Splash of Blue Curacao
Shake rum, pineapple juice and Peach Schnapps with crushed ice and strain into cocktail glass.
Splash with Blue Curacao and garnish with a pineapple wedge and olives.
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| Gecko Grille at Ocean Club |
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May/Jun 2007
Bartender of the Month
Jowell Cruz
at THE GECKO GRILLE at OCEAN CLUB
Created and mixed
"GRACE BAY HORIZON"
1.5 oz Cave Rum White
1 oz Blue Curacao
3 oz Mango Juice or 2 oz Mango Puree
1 tsp Lime Juice
Crush ice with the above in a blender.
Pour into a snifter over 1 oz Melon Liquer
Top with 1 tbsp Coconut Milk
Garnish with slice of Mango & Cherry
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| Bay Bistro at Sibonne |
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Mar/Apr 2007
Bartender of the Month
Junior Brown
at
BAY BISTRO
Created and mixed
ISLAND COOLER
1.5 oz Cave Rum Gold
1/2 oz Creme de Banana
1/2 oz Amaretto de Sorono
3 oz Orange Juice
Dash of Rose's Grenadine
Shake and strain over ice
Garnish with slices of orange and pineapple with a cherry
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| Coyaba Restaurant at the Caribbean Paradise Inn |
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Jan/Feb 2007
Bartender of the Month
Ewan Boswell
at Coyaba Restaurant
Created and mixed
GINGER LILY
1 oz Cave Rum Gold
Splash Amaretto di Sorono
Splash Malibu Coconut Rum
Splash Sweet and Sour mix
2 oz of Sprite
Crushed Fresh Ginger
Using a mortar and pestle crush Fresh Ginger with Sprite.
Add Rums and Amaretto with Sweet and Sour Mix,
Garnish with a sliver of ginger and lime.
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