Still thinking about the weekend? Here’s our top cocktails to get you looking forward to happy hour.
1. Lemongrass-infused Lite Rum
Freshly squeeze lime and pineapple juices and lemongrass-infused lite rum served over ice
2. Chile Tamarind Margarita
Cointreau, Jalapeno-infused tequila, freshly squeezed lime juice and tamarind, served frozen or on the rocks with chili-seasoned salt on rim
3. Basil-Honey Martini
Purple basil leaves muddled with house vodka, farm honey, freshly squeezed lime juice and a splash of Sweet Vermouth
4. Dragonfly
Freshly squeezed lime and orange juices, strawberry tea-infused vodka garnished with lime and served over ice
5. Guava-Lime Lite Rum
Champagne, freshly squeezed guava mix and lime juice, lite rum and sweetener served over ice
6. Ginger-Lemon Martini
Fresh ginger extract, farm honey, lemon-basil and vodka served Martini style
7. Jalapeno-infused Rum
Freshly squeezed orange and pineapple juices and Jalapeno-infused rum topped with cranberry and lime juices, served shaken over ice
8. Mamila Mango Martini
Green Manila mango-infused vodka, splashed with freshly squeezed lime juice, topped with elderflower and sweetener and garnished with lime wheel or mango slice
9. Banana- Craboo Freeze
Banana, locally made Craboo cream, Nance liqueur, sour yogurt and sweetener
10. Banana-Hazel Martini
Banana, Frangelico liqueur and vodka served martini style
Be sure to try these at the Frieze Lounge at Ka’ana.
It’s Mango Season here in Belize, so we plucked some of these delicious fruits from our grounds and came up with this new cocktail to enjoy with your summer rendezvous!
Manila Mango Infused Vodka Cocktail
Ingredients
1 Oz. Fresh Lime Juice
1 Oz. Elderflower Liqueur
1 ½-2 Oz. Manila Mango Infused Vodka
1 Bar Spoon Sugar (Or 1 Oz. Triple Sec Liqueur)
Preparation
Add ice and liquids into Cocktail Shaker, shake and strain into Martini Glass.
1 Scoop Ice
7 Lemon-Basil Leaves
1 Oz. Fresh Lime Juice
3 Oz. Fresh Pineapple Juice
1 1/2 Oz. Infused Jalapeno Tequila
Preparation:
Add a generous sprinkle of Granulated Sugar to Lemon-Basil Leaves and muddle well. Pour ice, juices and muddled leaves into Cocktail Shaker; shake well. Slice Jalapeno Pepper Wedge, garnish glass and serve.
We couldn’t think of a better way to combine our love for cocktails and helping our local school, so we came up with The Succotz Cocktail: Sweet Corn and Banana Colada with a Choco Banana treat. All proceeds go to Succotz Primary School. Now who says a drinking habit is a bad thing?
Ka’ana presented the first of a series of events highlighting prominent Belizean artists or personalities. Intended to be intimate events that give visitors the opportunity to listen to and speak with the artist, these evenings will also highlight the culinary team’s abilities in providing customized local menus; while Master Mixologist, Polo Arguelles showcases his specialty drinks at half off the menu prices.
This first event shared the work of renowned artist, Pen Cayetano. A gifted visual artist and musician, Pen has made a name for himself both locally and internationally. With his recognized artwork and performance, guests had the opportunity to enjoy a night of great food, drinks, and entertainment.
Whether you delved in Pen’s paintings, sipped on Polo’s specialty martinis, snacked on our Artisan’s hors d’ oeuvres or danced to the vibrant rhythm of Pen’s drum, we here at Ka’ana thank you for invigorating our night!
So it’s been one of those days where no amount of espresso will keep my mind focused! The hours keep ticking by and my to-do list keeps growing. Which leads me to a task I always consider one of the easier on my schedule, expanding and updating the playlists for the restaurant and bar. Seems like a fun job, something fairly straightforward and achievable irrespective of how my mushed my head is, right? Maybe not…
When we created La Ceiba Restaurant, the ethos was very much to represent the best of local and regional styles with an international flair. Chef Kuylen reaches the gastro heights with his understanding of local favorites, doubled with his San Fran experience. Polo brings the noise with his cocktails, and I’m reasonably happy with our wine offering (which I can’t blame on anyone else!). We’ll come back another time to discuss design, service etc, but the part of the experience that’s often under-appreciated and overlooked is that of the music. I chose to go with regional music of all kinds, as well as a few from further afield that we all personally enjoy. I wanted the music to be chilled-out and loungy, have a latin edge, and wanted stayed away from lyrics (especially English) so as not to take away from the aesthetic of the culinary experience. In general I opted for more light-hearted, upbeat music to make the experience more enjoyable and carefree. Think vacations, chilling, summertime, food, cockails, friends and fun!
Achieving this however is a whole ‘nother thing entirely! Where to start? It’s been a long road, a lot of trying and testing and listening and changing. And it’s ever-evolving. I cannot wait for our upcoming partnership with the ever-so-cool Stonetree Records, but in the meantime will have to settle for foraging through the internet wilderness, searching for the sweet taste of latin lounge music. Wish me luck!
