Keiani Worrell-Thomas discovers four refreshing Caribbean cocktails and the mixologists behind them
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More than just mixing drinks, mixology is an art form – that combines creativity, skill and a deep understanding of balancing flavours. Its origins date back to ancient civilisations – the likes of the Egyptians, Greeks and Romans – who combined wine with spices, honey and herbs to create flavoursome (and more palatable) drinks.
Mixology, as an art, really took off in the 17th and 18th centuries with the advent of punch – a mix of spirits, sugar, water and spices – which led to increased experimentation with ingredients and preparation. The ‘modern’ cocktail emerged in the following century, when the likes of Jerry Thomas, known as the ‘father of American mixology’, published the Bartender’s Guide in 1862, which included distinct recipes.
The Caribbean’s rich history, culture and natural resources form the basis for cocktail making in the region. Renowned for its rums, the spirit plays a key role in many of the Caribbean’s classic cocktails – think daiquiri, mojito, Piña colada – while the use of local fruits, such as lime, coconut and pineapple, and spices, including nutmeg and cinnamon, add a tropical dimension.
Today’s mixologists continue to innovate, blending traditional techniques with contemporary flair and showcasing local flavours and ingredients. International and regional cocktail competitions have become the platform for bartenders to display their skills, using new and non-traditional ingredients to make the next best cocktail.
While the Caribbean may not experience the four seasons in the traditional sense, each time of year brings with it different ingredients that inspire local mixologists. The art of mixology is a beautiful and creative journey; each drink tells a story and evokes memories.
Why not embrace the changing seasons by exploring new ingredients and techniques, allowing your creativity to flourish? Whether you’re hosting a summer barbecue or a winter gathering, the right cocktail can elevate the occasion and create lasting memories.
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Spring Mixologist 1: Derrick Blackmon
The Bahamas
When one thinks of spring, it conjures up images of vibrant colours and new beginnings. The season invites us to embrace freshness and vitality, characteristics reflected in The Culture, a drink mixed by Derrick Blackmon of The Bahamas, winner of the 2024 International Crafted Cocktail Competition, held in Barbados.
“My cocktail was inspired by the art of culinary and sustainability,” says Blackmon, who became a mixologist by watching other people create cocktails from all around the world. “I love coming up with different flavour profiles and doing things that haven’t been done before.”
Speaking after his win, he said: “The cocktail was gin-based with fresh pressed sugar cane juice, also a cucumber and curry infused simple syrup that I put together last minute… bringing the culture together, which is not just the cocktail culture but [bringing] a little bit of culinary into the mix too.”
The mixologist has been in the industry for over 10 years, working at noteworthy luxury properties throughout The Bahamas, having turned his once passion into a career. He currently leads the food and beverage team at the newly reopened British Colonial Hotel in Nassau.
The Bahamian enjoys creating his own seasonal syrups, bitters and tinctures, using them to add unique and complex flavours to every cocktail. Whether it’s infusing spirits with fruits, herbs or spices, or creating homemade liqueurs and cordials, for Blackmon, the possibilities for crafting flavourful infusions are endless.
Derrick’s signature cocktail: The culture
2.5oz Botanist gin
0.5oz sugar cane juice
0.5oz lime juice
1.5oz curry cucumber syrup
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Summer Mixologist 2: Siddharth Hedhe
British Virgin Islands
The Caribbean boasts of having summer year-round; it’s the season synonymous with warmth, sunshine and carefree days, after all. Summer encourages us to explore refreshing drinks that cool us down while celebrating the bounty of the seasonal produce.
A perfect example is the Anarus (which means pineapple in 42, yes 42, languages) cocktail by Siddharth Hedge from the British Virgin Islands. Since his base spirit, Botanist gin, is floral and herbaceous, Hedge has added pineapple and lemongrass flavours to bring a freshness to the drink.
“Since the age of 15, I wanted to do something different,” says Hedge. “I started my career with Westin Mumbai Garden City, with a couple of mixology and flair courses behind me. This is where I spent most of my time crafting cocktails, tasting, learning and really understanding the relationships between sweet, sour, bitter and spirits.”
The mixologist says he prefers spirit-forward cocktails that are visually appealing and push the boundaries; often involving flavours that seemingly wouldn’t balance with each other, but do.
Siddarth’s signature cocktail: Ananas
2.5oz Botanist gin
100g pineapple chunks
1 stem lemongrass
0.67oz simple syrup
Lemon foam top
2oz egg white
1oz lemon juice
3oz simple syrup
6oz organic pineapple juice
Charge with 2 N2O charges in a siphon
Pineapple air
1g organic pineapple juice
1g soy lecithin
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Fall Mixologist 3: Renee Barbosa
Cayman Islands
While the leaves may not change colour in the islands, there is a cool and crisp air that autumn brings along with a sense of cosiness and warmth. This is a season rich with spices, pumpkins, apple pies and other flavours that invoke nostalgia and comfort – and Renee Barbosa’s Lavender Lady cocktail does just that.
“I was inspired by the tropical vibe of the beautiful islands I represent, which led me to use pineapples and coconut as I’ve always associated them with stunning beaches and breathtaking sunsets,” says Barbosa, who hails from the Cayman Islands.
“The lavender represents the delicate, yet powerful flavours Mount Gay Black Barrel rum conveys. Finally, I use rhubarb to add a bit of colour and cheerfulness, which characterises island people.”
Working as a server in 2012, Barbosa fell in love with cocktail making. She was lucky enough to travel around the world and discover innovative bars where they were making incredible cocktails full of creativity, and it made her want to learn and experiment with flavours on her own.
“The process is sometimes even more fun than the actual result,” she says. “I go into it with a completely blank page and start thinking of weird combinations that are in my head. I go through all the ideas and then start experimenting.
“Every drink I create has a story behind it, whether it represents someone I love, a place I fell in love with, a song that gives me chills… Every cocktail represents something I love and, in return, that makes me love cocktails even more.”
Renee’s signature cocktail: Lavender Lady
2oz Mount Gay Black Barrel
1.5oz lavender infused coconut cream
1.5oz pineapple juice
2 dashes homemade rhubarb bitters
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Winter Mixologist 4: Zoey Newbold
US Virgin Islands
Winter is a time for celebration and togetherness, characterised by nights that are a little more chilly than usual and festive spirit. Cocktails during this season often include warming spices and comforting flavours that invite us to savour the joy of the season – and Zoey Newbold from the US Virgin Islands has a recipe that epitomises this.
“I wanted to come up with a cocktail that embodies both full flavours, but also honours the Caribbean culture and use of local ingredients from our garden. There is a lot of starfruit available on the farm where I work, so I started getting creative and this is how the Spiced Carambola [the first edition of my signature Spicy Fingers] cocktail was born,” says Newbold.
She started her career in breweries and beer. But, on a business trip, she tasted one of the “most amazing” cocktails – an absinthe-based concoction, with a flavour that was, she says, “so dynamic, and it transformed with every sip”.
Her curiosity officially sparked, she later became a local distillery’s event manager, and her focus moved fully to cocktails. This is where she really became interested in capturing those nuances of the spirit in a cocktail while using local ingredients.
“I think quality of ingredients is key,” she says. “I love the challenge of using new ingredients and flavours. I will get inspired by a new ingredient and I first will think about how these flavours compare to an ingredient that I am more familiar with. I then come up with a flavour profile I am aiming for – usually something that has a nice balance of tartness and sweet, while highlighting the flavour nuances of the star ingredient and spirit.”
Zoey’s signature cocktail: Spicy fingers
1.5oz Mount Gay Rum XO
0.25oz Cointreau
1oz homemade starfruit, ginger and cinnamon purée
0.5oz fresh squeezed lemon juice
0.5oz simple syrup
Served up with a cinnamon sugar rim
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