Beverage manager Ryan Goodspeed is on the rocks – I mean rock – for a week checking in on the bar at our Grand Cayman restaurant. As such, it is flowing with new drinks like the Cuba Libre, a highball of housemade cola, Bacardi 8 year over ice and lime wheel garnish. The Housemade Cola has also been well received by kids and moms!
Perhaps what I am most excited for is the Pimm’s Royal Cup, featuring Ryan’s own Pimms #1, a regal mix of equal parts Dubonnet, Canton, sweet Vermouth, dry Vermouth, Campari, Broker’s Gin, and simple syrup. Add that to a highball glass and top with sparkling wine, and cucumber, orange and pear slices. Golly gee Ryan, please bring this to Miami with my Slow Gin Fizz?
All that, and he’s got a batch of limoncello working. Smart thinking. It’ll be ready next time Chef is down!
Those of you on the rock can also try one of Ryan’s creations on Saturday, the welcome cocktail at April’s Farm-to-Table Dinner, honoring farmers Joel Walton, Harvey Stephenson, Patrick Panton & Paul Bodden in partnership with Slow Food Sound. Festivities begin at 7:00 p.m. with executive chef Thomas Tennant olive oil-poached tuna crostini with roasted fennel, onion and tomato, which will go down real easy with the Adelina – meaning “little nobel” – featuring Cazadores Reposado, Lillet blanc, Campari, and fresh lemon. For the full menu, click here. Reservations can be made by calling 345-640-6433 or emailing firstname.lastname@example.org. CI$50 per person (CI$45 for Slow Food Members) and $40.00 per person for beverage pairing. 20% gratuity will be added to the final bill.