Building a Restaurant's Cocktail List
Written By: Dylan York on Wed, Oct 1st 2008
Something I have always wanted to do is design a cocktail list with all of the different ingredients that can be found around the island and I finally did it. Sheldon, my bar manager, and I recently started some vodka and rum infusions for our cocktails. Sheldon is working on a passion fruit, mango and golden apple rums and I went the vodka route and made a ginger, cucumber/pepper and a chocolate/coffee infusion. The fruit rums are fantastic in several drinks and the cucumber vodka makes the best Bloody Mary I have ever tasted. The chocolate vodka has also become very popular. I use local cocoa beans and coffee made here in Grenada. I made a drink called an "After Dinner Mint" which taste like an "Andes mint". I blend in Bailey's, Cr'me de Menthe, and my chocolate/coffee vodka, shake with ice and serve up. It's perfect for dessert when you're low on space from a big dinner. Another cool one is a tequila drink called a Boomer, that is suppose to be a shot but I enlarged the recipe and changed it into a drink with a sugar and pop-rock rim. The sensation is fun and it gives the juice and tequila in the drink a nice lift. My next challenge to infuse at least four more vodkas especially for Bloody Marys. One in particular, bacon. Yes bacon. I'll let you know how it turns out.
