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Goombay Smashu

This is one of my favourite “take-me-away” island cocktails. It was first created in Green Turtle Cay, Abaco, by Ms. Emily Cooper, proprietor of the Blue Bee Bar.

Serves 2

WHAT YOU NEED:

  • 2 oz pineapple juice
  • 2 oz orange juice
  • 1 oz coconut rum
  • 1/2 oz coconut cream
  • 1/2 oz spiced rum
  • 1/2 oz dark rum
  • Ice
  • 2 pineapple wedges
  • 2 cherries

WHAT YOU DO:

  1. Add all liquid ingredients to a cocktail shaker with ice. Shake well to chill.
  2. Serve garnished with pineapple wedges and cherries.

Sky Juice

The incomparable sky juice is also known as “gully wash” or just “gin and coconut water” (attributed to the song by the Baha Men). For an island experience, chill and funnel this cocktail into empty coconut shells then serve it with straws. But take it easy. This one “sneaks up on you.”

Serves 4

WHAT YOU NEED:

  • 48 oz coconut water
  • 2 cups condensed milk
  • 1/2 cup granulated sugar (optional)
  • 1/2 cup diced coconut jelly
  • 10 oz gin
  • 1/4 teaspoon freshly grated nutmeg
  • Ice or coconut shells , for serving

WHAT YOU DO:

  1. Place all ingredients in an empty 4-cup (1 L) bottle with a cover and shake well.
  2. Refrigerate until very cold, about 2 hours.
  3. Serve in chilled glasses or over ice or inside coconut shells.

Vivacious Sunrise

I adore this cocktail, especially since it was created by my significant other in my honor. I’m vivacious and I know it!

Makes 2 glasses

WHAT YOU NEED:

  • 2 wild hibiscus in syrup
  • 10 oz sparkling lemonade, chilled
  • 4 oz orange juice, chilled
  • 4 oz pineapple juice, chilled
  • 1 oz coconut rum
  • Ice
  • 4 oz spiced rum
  • 2 oz Grand Marnier

WHAT YOU DO:

  1. Place hibiscus in glasses.
  2. Add all ingredients to a cocktail shaker with ice. Shake well and pour in glasses over the edible flowers to enjoy a sunny cocktail.