Cayman wine and spirits sparkle at mixology

Cayman wine and spirits sparkle at mixology

The recent Taste of Cayman held in Camana Bay, Cayman Islands, saw a variety of culinary activities that created an exciting gastronomical experience.

THE RECENT Taste of Cayman held in Camana Bay, Cayman Islands, saw a variety of culinary activities that created an exciting gastronomical experience. One of those experiences involved The Seven Fathoms Rum Challenge mixology competition. This featured mixologists from around the world competing to determine the Taste of Cayman Mixologist of the Year.

“We have persons that are flying in from different countries to participate in the competition. Some are coming from the United States and different parts of Europe,” said Julie Allan, chairman of Taste of Cayman and general manager of Rackam’s Waterfront Bar and Grill.

Cayman Spirits is the only distillery in the Cayman Islands that makes the Cayman rum.

“This competition is a great opportunity for us to keep in touch with our customers and get a chance to showcase our rums,” noted co-founder of Cayman Spirits Co, Walker Romanica.

Before the Seven Fathoms Rum Challenge, there was a series of competitions in London, New York and Miami to select the finalists. Ensor Yusseff of the Westin Grand Cayman Seven Mile Beach Resort and Spa was crowned championed with his Fragi Pani cocktail, made with Seven Fathoms Rum, pumpkin cordial, apricot and hazelnut liqueur and Angostura bitters.

“I worked really hard to come out on top in the competition. I had to get very creative and do things to wow the judges. This was an amazing experience for me,” said Yusseff as he collected his prize.

PHOTOS BY RICARDO MAKYN Alex Madden puts on a show as he mixes his signature cocktail to win over the judges.

From left: Jordan McLaughlin, Duane Ebanks and Maya Grant, students from Wine School 3, were excited to show off their wine and spirits at the event.

Co-founder of Cayman Spirits Co, Walker Romanica, shows off bottles of Cayman Spirits.

Chef Mark Lea giving a demonstrating how to prepare conch ceviche at the Taste of Cayman Food and Drink Festival 2018, which was celebrating its 30th anniversary.

Eric Simodona carefully measures each ingredient as he prepares to serve the judges his concoction.