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Summer Cocktails: A Taste of the Caribbean

By Justina Coronel

These sunny summer days offer a great way for drink enthusiasts and cocktail connoisseurs to enjoy a taste of the Caribbean tropics by using these flavorful recipes.

Rebecca Tibbitts is the only female certified wine steward in the Bahamas and is the co-founder of AAA Four-Diamond restaurant Flying Fish. She has offered some cocktail recipes and wine pairings. Her expertise and creativity explore and experiment with multiple flavors bringing unique drink recipes to your taste buds.

Flying Fish - Rosemary Infused Lemonade
The Rosemary Infused Lemonade

Pictured above, The Rosemary Infused Lemonade contains: 

  • 2 ounces freshly squeezed lemon juice
  • 1 ounce simple syrup (1 part sugar dissolved into 1 part water)
  • 2 ounce rosemary infused simple syrup (1 part sugar dissolved into 1 part water with fresh rosemary stalk infused into mixture while still hot)
  • 2 ounces water (or club soda)
  • 4 ounces dry, light, unoaked white wine (Albarino or Pinot Grigio)
  • In a cocktail shaker, combine all ingredients over ice and shake.  Serve entire contents of cocktail shaker in a sugar rimmed glass, garnish with slice of lemon.

Some of Rebecca’s favorites include: the Cool Breeze cocktail, which is a mix of coconut vodka, muddled pineapple, and a kick of jalapeno pepper; the Mango Cilantro Margarita is one of the most popular concoctions at Flying fish; and the Bahamian Sunset which is Watlings rum blended with fresh pineapple juice and a local liqueur Nassau Royale.

Flying Fish - The Cool Breeze
The Cool Breeze

Rebecca also suggests crisp, clean white wines such as a Viognier, Grüner Veltliner, and even Pinot Noir from Oregon or Washington State. These light wines offer grape varieties that are essential for the summer.

No need to go to the Caribbean to enjoy these cocktails, simply use these tropical recipes and create yourself your own little paradise.

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