Bermuda’s master mixologist, Ryan Gibbons of Barracuda Grill serves up wedding-inspired cocktails, exclusive to The Bermudian Weddings.
A champagne cocktail based on the popular local combination of ginger beer and grenadine but with a twist. Start by making ginger and pomegranate syrup to add sweetness to the champagne.
8 ounces pomegranate juice
3 tablespoons freshly grated ginger
1 cup superfine or baker’s sugar
Orange peel twists
1 ounce vodka (optional)
In a small saucepan, combine the sugar, juice and grated ginger. Place over medium heat and let simmer. Stir continuously until all sugar has dissolved and the mixture has thickened slightly. Remove from heat and let mixture cool, adding the orange twists. Pour the cool mixture through a fine tea strainer or cheesecloth to remove pulp and transfer the cool mixture to an easy-squeeze bottle for fast serving. The syrup can be kept refrigerated for up to two weeks and can be used to augment champagne or any neutral soft drink.
Mix a half ounce of syrup to six ounces of champagne. Serve in a coupe or flute with a lime twist garnish.
Something Old, Something New
Classic champagne cocktail, reimagined
2 teaspoons muddled blueberries
2 ounces of Grey Goose Cherry Noir
1½ ounces lemon or lime juice
1 ounce simple syrup
Cherry bitters (optional)
Muddle blueberries in a mixing glass. Combine all ingredients except the champagne and give a quick shake over ice. Pour into a collins glass of fresh ice. Top with champagne. Cocktail should have a bluish-violet hue from the blueberry pulp. Garnish with long lemon spiral. Serve.
A light, citrusy cocktail, great for an outdoor wedding
1½ ounces Ketel One Oranje
1 ounce St-Germain Elderflower Liqueur
½ ounce lime juice
Combine all ingredients in cocktail shaker with ice. Shake vigorously. Strain into a white wine glass and garnish with orange twist and lemon-oil sprits (pinch lemon peel over the glass so that the zest is extracted into the cocktail). Serve.
The Best Man
A heavy cocktail, perfect to toast the groom-to-be and his men
1½ ounces Dewar’s Highlander Honey Scotch
¾ ounce sweet vermouth
Fee Brothers Aztec Chocolate Bitters
In a mixing glass filled with ice, combine all ingredients and stir. Transfer liquid ingredients to a chilled tumbler with fresh ice (large cubes if possible). Garnish with toasted orange peel and a cherry. Serve.
Note: This drink can be served up but because of the thickness of the honey, it works best with slow dilution—so the bigger the ice cubes, the better.
Man Go to the Moon
A pitcher-style sharing beverage that incorporates the sweetness of fresh mango
1 cup freshly squeezed lime juice
1¾ cups simple syrup
2 cups Bacardi Mango Fusion
1 cup Bermuda Gold
2 cups mango puree
2½ cups pineapple juice
1 dash aromatic bitters
3-4 dashes orange or spicy pineapple bitters (optional)
Mix liquid ingredients in a blender without ice. Pour into pitcher. Spank mint to release oils and stir into the mix. Serve chilled over ice. Garnish with a pineapple and mint skewer. Serve.
Voted Bermuda’s best bartender in the 2014 Best of Bermuda Awards for the second consecutive year, Ryan Gibbons and his creative cocktails are known island-side. The senior bartender and head mixologist of Barracuda Grill was hand-selected by Philip Barnett, president of Island Restaurant Group to take over from long serving bartender and Bermudian legend, Earl (Happy Jack) Godfrey who retired in 2012. Since then, Ryan has become a bartending legend in his own right.