THE BLUE RIBAND BLOG

Cruise Countdown: Bermuda's Signature Cocktails

Our upcoming SS United States Legacy Cruise to Bermuda includes three days in port, with plenty of time to experience the beauty and culture of the 21-square-mile island.

Comedian Bob Hope enjoys a drink aboard the SS United States.

Photograph courtesy of John Gustave Kunze.

As the December 1st deadline for ticket deposits approaches, we’re getting in the Bermuda mood by learning how to make the island’s signature cocktails — the Rum Swizzle, and the Dark n’ Stormy!

THE DARK N' STORMY

The Dark n' Stormy: recipes and photographs by Bermuda Tourism

INGREDIENTS

4-5 oz. Gosling’s Stormy Ginger Beer 1.5 oz. Gosling’s Black Seal Rum

Ice

METHOD

In a tall glass filled with ice, add the Gosling’s Stormy Ginger Beer and top with the Gosling’s Black Seal Rum. Garnish with a lime wedge (optional).

THE BERMUDA RUM SWIZZLE

The Rum Swizzle: recipes and photographs by Bermuda Tourism

INGREDIENTS

4 oz. Gosling's Black Seal Rum 4 oz. Barbados rum (or any amber rum) 2 oz. Triple sec 5 oz. pineapple juice 5 oz. orange juice 2 oz. Bermuda Falernum or simple sugar syrup 4 dashes of Angostura bitters Juice of two lemons Ice

METHOD

Mix all ingredients in a pitcher with cracked ice and shake vigorously until frothing head appears. Strain into cocktail glasses.

We hope you’re getting excited to enjoy a cocktail of your own in Bermuda!

The Pollin Group and the Conservancy have partnered to offer the 7-night SS United States Legacy Cruise aboard the Celebrity Summit. Sailing in May 2018, the cruise will depart from Cape Liberty (Bayonne, New Jersey) on Sunday, May 6 and will make port at King's Wharf, Bermuda on May 9 for a three-day stay. The ship will return to New Jersey on Sunday, May 13. CLICK HERE to view a fact sheet on the SS United States Legacy Cruise, and HERE to learn more about Bermuda. For further details and pricing levels for this fantastic voyage, please visit the Group Registration Page or contact Pollin Group Sales Director Geisha Cumberbatch by phone at 301-656-5740, Ext. 102, or by email. Note that prices include all taxes and gratuities.


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