When the ropes are tight, it's time for connoisseurs - time for a sundowner. And there's always something more original (and tastier) than the usual standard mixed drinks. And if the whole thing also has a maritime flavour, then it's really something special.
All of the drinks presented here have such a background. Many originally come from the Royal Navy, mostly based on gin or rum, but others also have a connection to seafaring in their name or ingredients. The Painkiller, for example, was once invented by blue water sailors in the British Virgin Islands, on Jost Van Dyke, to be precise.
Dressing the drinks means refining the basic spirits until the drink matches the individual flavour. Try a different rum, a different juice, a new spice - there are many ways to turn a simple drink into something special. Incidentally, you don't have to work like a bartender - stirring with a long spoon is usually enough.
The question of ice on board
One important question remains: what about the ice? There are actually owners who even have an ice cube machine on board: "You can't have a gin and tonic without ice," postulates the skipper of a 26-footer (!) in justification of his luxury installation.
However, there are also on-board fridges that produce ice cubes in small moulds. That's not enough for the big round, but certainly enough for a sundowner in the evening. The most practical way, however, is to go ashore to the supermarket or petrol station. Put a bag of ready-made ice in the cool box and refreshing drinks are guaranteed in the medium term.
Gin and tonic
- 4 cl gin
- Tonic water to taste
- Lime, lime or cucumber
Tip: Experiment with different types of gin and tonic as well as herbs, fruits and spices!
Long Island Ice Tea
- 2 cl rum
- 2 cl gin
- 2 cl vodka,
- 2 cl tequila
- 2 cl Triple Sec
- Sugar syrup
- Cola
Serve on plenty of ice, omit the sugar syrup if you prefer, garnish with mint or lemon
Blue/green lagoon
- 3 cl rum
- 2 cl aniseed schnapps (pastis, coastal fog, ouzo)
- 2 cl Blue Curaçao
- 6 cl orange juice or lemonade
Mix the alcoholic drinks together, add ice if necessary, top up with juice or lemonade and serve immediately. This is more stylish with a sugar rim on the glass
Cuba Libre
- 5 cl rum,
- 12 cl cola,
- Lime juice as desired
Translated, the name means "Free Cuba", which was the slogan of the Caribbean island's independence movement at the end of the 19th century. If the cola is cold enough, there's no need for ice. But it's better if it comes in a glass
Antigua Rum Punch
- 6 cl brown Antigua rum
- 2 cl white Antigua rum
- 3 cl sugar syrup
- Pineapple/orange juice
- a dash of Angostura Bitter
- Nutmeg
- Lime
Mix the liquid ingredients and pour over crushed ice. Grate nutmeg over the top and garnish
Dark 'n' Stormy
- 6 cl Gosling Black Seal rum
- 10 cl ginger beer
- a dash of bitters
The Moscow Mule's brother, made with vodka instead of rum. The name is actually protected by Goslings/Bermuda, which is why this special rum must be used. A tasty drink can of course also be mixed with other flavours, but it must not be called Dark 'n' Stormy
Painkiller
- 6-12(!!!) cl Pusser's Rum
- 8 cl pineapple juice
- 2 cl coconut juice
- 2 cl cream
- Nutmeg
There is no fixed recipe, the dose of alcohol in the "painkiller" can and may vary, depending on requirements. Served nice and cool on ice, it comes across as quite innocent, so be careful: the sweetness makes it difficult to judge the effect
Pink Gin
- Plymouth Gin
- Angostura Bitter
Drink of the British Navy. Chill the glass and gin well, adding cold water if necessary. Add a few dashes of bitters to the glass and top up with gin. Swirling the bitters in the glass and then pouring it away softens the drink slightly. Serve with lemon zest and garnish with peppercorns if desired
Irish Coffee
- Black coffee
- 4 cl whiskey
- a teaspoon of brown sugar
- Cream (not whipped)
For warming on fresh evenings. Mix the coffee, sugar and rum. The sugar helps to keep the cream on the surface, which is carefully spread over the drink with a spoon. The coffee can then be drunk through the layer of cream
Late Mistral
- 5 cl vodka
- 1-2 cl Pastis
- 6 cl cold water
As the name suggests, this cocktail has its origins in the Mediterranean region. Serve the mixture over ice and garnish with lemon zest. Stronger pastis brands such as 51 or Ricard produce a more intense aniseed flavour
