Cat Cay

 

I have to say that this cocktail doesn't scream Bahamas to me. It rather fits into a classic cocktail profile that really mimics French cafe drinking from more than a century ago. French liqueurs like Grand Marnier and Royal Combier (which I used instead) appeared in the early 20th century with new advances in distilling and preserving the flavors of fruits and spices. 

Cognac and orange liqueur were blended in France along with other ingredients intended to prevent Malaria on long sea voyages. That didn't work as well as adding lime juice to prevent scurvy, which you see in this cocktail. The cognac and orange flavor of Combier goes so well with citrus juice and even balances it all out with the added sugar in the liqueur, that these kinds of cocktails made their way back from the high seas to take over Parisian cafe scene. 

One thing about the name, though. The cocktail recipe calls for Haitian or Martinique rum, obviously for their French style and origin, which again makes my point about it being very French in style. But why is the drink named after an island in the British Bahamas?

• 1 1/2 oz. Haitian or Martinique rum (Plantation 3-Stars used)
• 1/2 oz. Grand Marnier (Royal Combier used and recommended)
• 1/2 oz. lime juice
• lemon peel

Combine all liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a lemon twist.