As the summer gets hotter, cool off with these refreshing classic cocktails from the Caribbean!
Passionfruit & ginger cocktail
- 200g sugar
- 500ml water
- 1 x 5cm piece of ginger sliced
- pulp and seeds from 10 passion fruit
- juice and zest of 2 lemons
- light rum
- soda water/sparkling water
- fresh mint
- lemon slices
- To make the syrup, bring the sugar and water to a boil in a small saucepan.
- Once the sugar has dissolved, add the passion fruit, ginger and the lemon juice and zest and remove from the heat. Allow to cool.
- To serve, pour a little of the syrup into a glass filled with ice then add some light rum and fill up with soda water. Add the mint and lemon and serve.
- Alternatively, combine all the ingredients in a large jug.
The Bajan take on the Bermuda-born Dark & Stormy. Pour 2 oz of dark rum (such as Mount Gay Eclipse Black or Black Barrel) into a tall, ice-filled glass, fill with ginger beer (not ginger ale), add a good squeeze of lime, and stir.
More than a cocktail, it’s a ritual. Adjust proportions of sour/sweet/strong to suit your own taste: Combine 1½ oz of white rhum agricole, ¼ oz cane syrup, and ¼ oz freshly squeezed lime juice in a small glass. Stir with a swizzle stick. Add an ice cube or two if desired.
In a tall, ice-filled glass, combine 1–1½ oz dark rum (such as Clarke Court’s Special Dark) and ½–1 oz overproof rum (such as Jack Iron) with ½ oz sugar syrup. Fill with a blend of fruit juices (Noel uses grapefruit, orange, pineapple, sour orange, and lime) and add a couple shakes of grenadine and Angostura bitters. Stir and grate fresh nutmeg on top.
Continued Trinidad: Rum and Coconut Water
Combine 2 oz of golden rum (such as Angostura’s Single Barrel Reserve, only available in Trinidad; or its for-export-only Five-Year-Old) with fresh coconut water and a couple dashes of Angostura bitters.
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