Grand Bahama sommelier, Rebecca Tibbitts with her Rosemary Infused Lemonade (top left); The Cool Breeze (bottom right); and the Mango Cilantro Margarita (bottom right).
The only certified female sommelier in all of The Bahamas, Rebecca Tibbitts, Co-Founder of Flying Fish has dedicated her career to the restaurant industry. With her passion for wines, she took up study at the International Sommelier Guild to learn the history and science of winemaking and earned her certification in 2007.
Flying Fish is pleased to present their summer cocktail selections created by Rebecca offering a drink menu that includes unique infusions designed to satisfy any palate, and perfect for sipping to cool you down over the hot summer months.
"Through Caribbean inspirations, Rebecca strives to put a twist on traditional and create new and interesting concoctions and pairings that stand out to those who taste them. Together with her husband and the lead Chef Tim Tibbitts, Rebecca has turned Flying Fish into Grand Bahama Island’s only AAA Four-Diamond restaurant – and just the third to earn that rating in all of Bahamian history..." writes Affluence Avenue, who recently featured the restaurant.
Here are some of the favourites off the Flying Fish drink menu. You can try them at home, but why not come by and have them served to you ice cold while you relax and enjoy the breeze by the canal, or the a/c inside the restaurant:
4 slices of fresh pineapple about 2″ x 1/2″
2 slices of fresh jalapeno pepper cut round/cross section
2 oz Coconut flavoured vodka
4 oz fresh coconut water
(or canned if fresh is not available)
Muddle the pepper and pineapple together to release flavours,
add coconut vodka, muddle quickly again to combine
Add coconut water and shake with ice,
serve in a tall cocktail glass with a fresh
squeeze of lime
Cilantro Mango Margarita:
10-12 leaves of fresh cilantro
2 oz fresh mango pulp
(or Boiron or other notable frozen product)
2 oz freshly squeezed lime juice
2 oz anejo or gold tequila
Triple sec (or other orange liqueur) for float
Muddle the cilantro with tequila,
add lime juice and mango puree shake and serve in a salt rimmed glass (we salt half the rim in the event that the guest does not prefer the salt). Garnish with a slice of fresh lime and floater of orange liqueur
1 oz Nassau Royale liqueur
1 oz John Watlings Bahamian pale rum
4 oz pineapple juice
Rosemary Infused Lemonade:
2 ounces freshly squeezed lemon juice
1 ounce simple syrup (1 part sugar dissolved into 1 part water)
2 ounce rosemary infused simple syrup
(1 part sugar dissolved into 1 part water with fresh rosemary stalk infused into mixture while still hot)
2 ounces water (or club soda)
4 ounces dry, light, unoaked white wine (Albarino or Pinot Grigio)
In a cocktail shaker, combine all ingredients over ice and shake.
Serve entire contents of cocktail shaker in a sugar rimmed glass, garnish with slice of lemon.
242-373-4363 or 359-5053
Please visit our website for restaurant details and our menus:
11am – 3pm
Lunch: Wednesday through Friday 11:30am- 2:30pm
Dinner: 7 nights a week from 6 pm
HAPPY Hour is 7 nights a week from 5 - 7pm
Find us on FACEBOOK
Located in Lucaya, Grand Bahama, adjacent to Pelican Bay Hotel
and The Grand Lucayan Resort