The Tastiest Cocktails for the Caribbean Season

Put a festive spin on the Caribbean’s signature spirit - rum - with this fruity punch perfect for onboard parties.

Ingredients

• 45ml East London Liquor Company rum
• 25ml tart black cherry juice
• 15ml fennel flower and pear liquor
• 20ml orange juice
• Garnish: fennel flower or sliced fennel root

Method

1. Add all the ingredients to a mixing glass filled with ice and stir for 30 seconds.
2. Strain into a rocks glass with ice and garnish with a fennel flower or sectioned fennel root, and a chunk of pineapple and cherry.

East London Liquor Company rum, £27.75, from The Whisky Exchange

It's never too early to start celebrating thanks to this morning libation infused with flavours of marmalade and cranberry.

Ingredients

• 25ml Jawbox Small Batch Gin
• 25ml Jawbox Rhubarb and Ginger Gin Liquer
• 10ml lemon juice
• 50ml cranberry juice
• 1 egg white
• 2tsp marmalade

Method

1. Put all ingredients in a cocktail shaker and dry shake.
2. Add ice and wet shake.
3. Strain into a chilled coupe and garnish with a twist of orange or raspberries.

Jawbox Small Batch Gin, £27.99 from Master of Malt

Created by master mixologist Amaury Cepeda of Cuba's Taberna Yayabu, this unusual short took the top spot in the 11th Havana Club Cocktail Grand Prix.

Ingredients

• 45ml Havana Club Seven Year Old
• 2 dashes Havana Club Essence of Cuba Island Fruit
• 5ml honey
• 7.5ml sour orange
• 60ml fresh sugar cane juice

Method

1. Mix all ingredients and serve over ice.
2. Garnish with a stick of natural sugar cane and sour orange spiral. Serve in clay cup placed on a small plate decorated with a tobacco leaf.

Havana Club Seven Year Old rum, £25.95 from The Whisky Exchange

An exotic twist on a Bucks Fizz, made with Grey Goose Le Citron, pineapple, clementine and Champagne.

Ingredients

• 30ml Grey Goose Le Citron
• 15ml Pineapple juice
• 15ml clementine juice (or orange juice)
• 75ml Champagne

Method

1. Chill all the ingredients, then build them straight into a coupette, finishing with the Champagne.
2. Stir and serve.

Grey Goose Le Citron vodka, £38.95 from The Whisky Exchange

Sweet pineapple juice and sharp lime juice provide the perfect counterparts to El Dorado's Five-Year-Old rum in this refreshing serve.

Ingredients

• 50ml El Dorado 5 Year Old
• 20ml Lime juice
• 5ml/1 teaspoon Monin Sugar Syrup
• 25ml Pineapple juice
• Dash of bitters (optional)
• Soda water

Method

1. Pour ingredients into a highball glass filled with crushed ice and top up with soda water.
2. Garnish with a lime wedge.

El Dorado Five Year Old rum, £25.25 from Master of Malt

Created using the world's only grape-based gin, this fruity serve offers a refreshing take on more traditional winter tipples such as eggnog and mulled wine.

Ingredients

• 45ml G’Vine Gin Floraison
• 30ml La Quintinye Vermouth Royal Rouge
• 2 tbsp fresh lemon juice
• 1/3 cup red grapes
• 1/2 tbsp simple syrup

Method

1. Blend ingredients together until smooth.
2. Transfer into a shaker filled with ice and shake for around a minute.
3. Strain the liquid into a small glass and finish off with a couple of grapes threaded onto a toothpick – enjoy!

G'Vine Gin Floraison, £35.75 from The Whisky Exchange

Give the standard Mojito an exotic update with this zesty and fresh recipe using grapefruit juice, cucumber and lime.

Ingredients

• 35ml Casamigos Reposado Tequila
• 35ml Grapefruit Juice
• 10ml Agave Nectar
• 5 Mint Leaves
• 3 Cucumber Slices
• 3 Lime Wedges
• Club Soda

Method

1. In a mixing glass, muddle mint, three cucumber slices and three lime wedges.
2. Add remaining ingredients, fill with ice and shake. Strain into an ice filled rocks glass and top with club soda.
3. Garnish with cucumber wheel and lime wedge.

Casamigos Reposado tequila, £67.50 from Harvey Nichols

The signature cocktail of the Sugar Mill restaurant at Half Moon resort in Jamaica, this Caribbean cocktail's pedigree is second to none. Providing a surprising twist on the classic Mojito, it mixes traditional island flavour of white rum and Ting with mint leaves and lime.

Ingredients

• 1 1/4 ounces J. Wray & Nephew white overproof rum
• 2 ounces fresh sugar cane juice
• 1/4 ounce lime juice
• Fresh mint leaves
• Ting
• Angostura bitters

Method

1. Muddle mint leave and lime juice in a highball glass to release the flavours of the mint.
2. Add ice, rum and sugar can juice.
3. Top with Ting and stir.
4. Finish with a dash of Angostura bitters and garnish with a wedge of lime.

J. Wray & Nephew Overproof, £28 from Majestic 

Combining honey and caramel flavours with a hit of lemon for a sour finish, this cocktail could be considered a digestif or even a dessert substitute.

Ingredients

• 50ml The Wild Geese Irish Honey Liqueur
• 25ml lemon juice
• 10ml caramel syrup
• Honeycomb

Method

1. Add all the ingredients to a cocktail mixer with ice and shake well.
2. Double strain in a stemmed glass and garnish with honeycomb.

The Wild Geese Irish Honey Liqueur, £35 from Amazon