Food and Drink Guide Antigua Barbuda » English Harbour rum

Mangria

F&D Antigua — Mon, 17 Jul 2017 19:13:18 +0000

Cocktail by Bartender Daniel “Timmy” Thomas

Winning bar tender for the 2010 Mango & Pineapple Competition.

SERVES: 4

INGREDIENTS: Mix

¾ cup (180 ml) white wine (Pinot Grigio)
2 oz (60 ml) Courvoisier® cognac
2 oz (60 ml) English Harbour Rum (Light)
3 oz (90 ml) sour apple liqueur
1 ½ oz (45 ml) Melon Midori liqueur
¼ cup (60 ml) cranberry juice
¼ cup (60 ml) pineapple juice
¾ cup (100 g) strawberries, puréed

INGREDIENTS: Blend

1 mango, peeled and diced
3 oz (90 ml) passion fruit syrup
3 oz (90 ml) banana liqueur
½ oz (15 ml) sugar syrup
Strawberries, petals and pineapple sticks

METHOD

Mix the white wine, cognac, rum, sour apple, melon liqueur, cranberry juice, pineapple juice and strawberries in a jug with ice. Blend the mango, passion fruit syrup, banana liqueur and sugar syrup. Pour the contents of the jug over ice into 4 highball glasses and add tropical fruits. Then top with the blended ingredients. Garnish with strawberries, petals and pineapple sticks.

Mangria Cocktail

Beachside Sunset cocktail

F&D Antigua — Wed, 01 Jul 2015 18:03:26 +0000

Recipe by Bartender Jermaine Dyett

Coconut Grove Restaurant and Beach Bar, Dickenson Bay, Antigua

Signature Cocktail drink by Coconut Grove’s longstanding bartender

Serves 1

INGREDIENTS

Dash grenadine
1 ½ oz. English Harbour Rum (Light)
1 oz. peach liqueur
½ oz. fresh lime Juice
4 oz mango purée

METHOD

Add a dash of grenadine into the bottom of a cocktail glass. Blend the remaining ingredients with ice. Pour slowly over grenadine. Garnish with a pineapple leaf.

Beachside Sunset

C.G. Real Deal cocktail

F&D Antigua — Wed, 01 Jul 2015 17:13:35 +0000

Recipe by Bartender Jermaine Dyett,

Coconut Grove Restaurant and Beach Bar, Dickenson Bay, Antigua

Signature Cocktail drink from Coconut Grove’s longstanding bartender

Serves 1

INGREDIENTS

Dash grenadine
1 ½ oz. English Harbour Rum (Light)
½ oz. Kokocaribe Coconut Rum
7 oz. pineapple juice
½ oz. melon liqueur
Splash grapefruit juice

METHOD

Add both rums and pineapple juice to an ice filled shaker. Shake vigorously, and strain into a hurricane glass. Top with a floater of melon liqueur for the ‘greenflash effect’. Add a splash of grapefruit juice and garnish with a pineapple wedge.

Pirate’s Passion Jello Shots

F&D Antigua — Wed, 01 Jul 2015 16:33:43 +0000

Antigua Distillery Limited

Antiguan rum based jello cocktails.

20 shots

INGREDIENTS

Pulp (flesh) from 2 fresh passion fruits
¾ cup boiling water
½ cup English Harbour 5 yr Old Rum
½ cup passion fruit liqueur
1 box jello (pineapple or passion fruit flavour)

METHOD:

Grease silicone moulds with spray oil. Spread a thin layer of fresh passion fruit pulp at the bottom of the moulds. Set aside. Dissolve jello in ¾ cup of boiling water. Remove from heat. Add the rum and liqueur. Stir to combine and allow to cool for a while. Pour slowly into the moulds and refrigerate for at least 2 hours or overnight to set.

The Lord Nelson Rum and Tequila Cocktail

F&D Antigua — Wed, 24 Jun 2015 13:42:03 +0000

Recipe by Bartender Reggie Durand

Pillars Restaurant at The Admiral’s Inn Hotel

Reggie’s Original Cocktail is a tribute to the spirit of Nelson’s Dockyard

Serves 1

INGREDIENTS:

1 oz Blue Curaçao
1 oz triple sec
1 oz English Harbour 5yr old rum
1 oz Tequila
½ oz Grenadine
½ oz Pineapple juice

GARNISH:

Maraschino cherries
1 pineapple leaf

METHOD:

Fill a large hurricane glass with ice. Half fill a cocktail shaker with ice. Add all ingredients and shake well. Strain cocktail into glass. Garnish with cherries and pineapple leaf.