November 25th, 2013
You’ve had a long day of amazing adventures and you’ve decided to settle in for the evening, but your mind is still reeling from the day’s explorations. You’re still in full-on adventure mode. Perhaps it’s time to send your taste buds on something a little out of the ordinary too?
What better way to start your evening than a fun and refreshing mixology class with the friendly bartenders at Ka’ana’s Frieze Lounge?
June 1st, 2012
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
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)
Add ice and liquids into Cocktail Shaker, shake and strain into Martini Glass.
April 13th, 2012
Lemon-Basil Jalapeno Tequila Cocktail
1 Scoop Ice
7 Lemon-Basil Leaves
1 Oz. Fresh Lime Juice
3 Oz. Fresh Pineapple Juice
1 1/2 Oz. Infused Jalapeno Tequila
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.
April 6th, 2012
Happy Hour – ready? Our Welcome Cocktail Recipe will add to your cocktail arsenal.
1 Scoop Ice
4 Oz. Soda Water
1 Oz. Fresh Ginger Juice
1 Oz. Fresh Lemon/Lime Juice
3 Spoonfuls White Sugar (Raw)
Clean and peel Ginger Roots. Dice and add into blender. Pour 1 Cup Purified Water and blend. Serves 10 Welcome Cocktail Cups.
Add ice, juices, sugar and water into blender – and crush. Pour contents into glass, garnish with a Lime Wedge and serve.
April 2nd, 2012
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?
August 9th, 2011
Bartender and owner of Elixir, San Francisco’s second oldest operating saloon, H. Joseph Ehrmann is a master at Mixology. When assigned with the challenge of producing a refreshing summer mixed-drink recipe, he delivered according to the Second Act Blog. His signature “Whatamelon” cocktail, a stimulating blend of cucumber vodka, fresh watermelon and mint, “is a fun summer cooler to sip by the pool – or anywhere,” he says – and that’s why we’re sharing his recipe with you!
.5 Oz. Lime Juice
.5 Oz. Agave Nectar
6 Fresh Mint Leaves
1 Oz. St. Germain Elderflower Liqueur
1.5 Oz. Square One Cucumber Organic Vodka
2 Oz. Watermelon Juice Or 5 1-Inch Watermelon Cubes
In a mixing glass, add watermelon cubes or juice and 5 mint leaves, muddle and top with remaining ingredients. Fill with ice and shake well for 10 seconds. Strain into a tall glass over fresh ice and garnish with a mint leaf.
July 22nd, 2011
Polo’s Tiki Punches: they’re colorful, they’re creative and this summer they’re number one on the list of experiences we’re loving. As resident mixologist, Polo uses a mix of everyday ingredients, what’s freshest in the garden, and alcohol, of course, to create his ever-growing list of signature cocktails. Today, he’s feeling extra generous and sharing the recipe for his newest Frieze Lounge favorite.
Hibiscus Tiki Punch
1 1/2 Oz. 1 Barrel Rum
2 Oz. Hibiscus Tea*
A Splash Of Cranberry Juice
A Splash Of Fresh Lime Juice
A Splash Of Fresh Orange Juice
Pour ingredients into shaker. Add ice and shake thoroughly. Serve immediately and garnish with a swirl of lime.
*To prepare hibiscus tea bring four cups of water to a boil and add 2 cups of sugar, 4 cinnamon sticks, 4 cloves and a pinch of nutmeg. Reduce heat and add the petals of 2 hibiscus flowers. Stir gently and remove from heat. Let tea sit for half hour before placing it in the refrigerator to cool.
July 24th, 2010
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!