Caribbean American Heritage Month: A Toast to Island Influence

June is Caribbean American Heritage Month, and at Greene Olives, we're raising our glasses high to honor the legacy, flavors, and rhythms that the Caribbean brings to the cocktail world.

From the sun-drenched islands of Jamaica, Barbados, Haiti, and Trinidad to the heart of the DMV, Caribbean heritage flows through every pour, every garnish, and every celebration. It’s in the spice of your rum, the freshness of your fruit, and the soul of your sangria.

Caribbean Influence Behind the Bar

Rum – The original spirit of the islands, rum is the heartbeat of Caribbean cocktails. Distilled from sugarcane molasses and aged to perfection, it's the base of iconic drinks like daiquiris, mojitos, punches, and painkillers. More than just a spirit, rum tells a deep story of resilience, resistance, and celebration.

Sorrel – This ruby-red hibiscus-based elixir is a holiday staple in many Caribbean homes, but now it’s making waves in modern mixology. Spiced with clove, cinnamon, ginger, and allspice, sorrel is warming, tart, and floral — the flavor of heritage in every sip.

Tropical Fruits – Coconut, pineapple, mango, guava, passion fruit — these fruits are the essence of the islands and bring lush, juicy brightness to summer cocktails. Whether muddled, juiced, or used as a garnish, they transform every glass into a Caribbean escape.

More Than Just a Drink — It’s Culture in a Cup

Caribbean heritage has not only contributed ingredients, but it's also built the foundation of cocktail culture. Generations of Caribbean bartenders, distillers, farmers, and flavor-makers have influenced global drinking traditions with their creativity, adaptability, and soul. And now, a new generation of Caribbean-American innovators is bringing the culture forward with modern twists on classic techniques.

So this month, as you sip on your rum punch, frozen mango mojito, or Sorel Sangria, know that you’re not just drinking something delicious — you’re tasting history, culture, and legacy.

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Island Drift

A smooth rum-forward cocktail with spice, citrus, and tropical soul

Ingredients:

• 2 oz aged dark rum (Jamaican or Barbados preferred)

• ¾ oz tamarind syrup (or demerara simple syrup)

• ½ oz fresh lime juice

• ¼ oz fresh orange juice

• 2 dashes Angostura bitters

• Orange peel + grated nutmeg for garnish

  
  

Instructions:

1. Add rum, syrups, juices, and bitters to a shaker with ice.

2. Shake well and strain into a rocks glass over a large ice cube.

3. Garnish with an orange peel and a light dusting of fresh nutmeg.

   
   

Flavor Vibe: Warm, spiced, and citrusy with deep Caribbean character — great as a signature welcome drink or evening slow sipper.

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Frozen Mango Lush

A smooth and slushy blend of mango, coconut, rum, and fresh herbs — pure island refreshment.

Ingredients:

• 1½ oz white rum or cachaça

• ¾ cup frozen mango chunks

• ½ oz fresh lime juice

• ½ oz coconut water

• ½ oz honey syrup (1:1 honey + hot water, cooled)

• 2–3 fresh basil leaves

• 1 cup ice

• Optional: splash of pineapple juice for extra depth

Instructions:

1. Add all ingredients to a blender: frozen mango, rum, lime juice, coconut water, honey syrup, basil, and ice.

2. Blend until smooth and slushy.

3. Pour into a chilled cocktail glass or stemmed goblet.

4. Garnish with a basil sprig and a mango slice.

   
   

Flavor Vibe: Creamy, herbaceous, and just sweet enough — like a mango daiquiri meets tropical garden. This one’s a must-serve at any backyard bash or beachy soirée.

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Cocktail Spotlight: Sorel Sangria (For 25 Guests)

Inspired by the Caribbean liqueur “Sorel” — created by Brooklyn-based innovator Jackie Summers — this hibiscus-spiced sangria blends rosé, citrus, and Caribbean warmth in every glass. It’s floral, festive, and full of history.

• Serving size per guest: ~6 oz

• Total yield: ~150 oz (just under 1.2 gallons)

  
  

Ingredients:

• 1 bottle (750ml) Sorel Liqueur (Jackie Summers' Caribbean hibiscus-spiced liqueur — floral, warming, and rich)

• 2 bottles (750ml each) dry rosé wine (go for something crisp and fruity like a Côtes de Provence or Grenache rosé)

• 1½ cups orange liqueur (Cointreau, Grand Marnier, or Triple Sec)

• 2 cups orange juice (fresh-squeezed if possible)

• 1 cup lime juice (about 8–10 limes)

• ½–1 cup simple syrup or agave (optional, based on desired sweetness)

• 1 cup sparkling water or club soda (added just before serving)

Fruits for Soaking:

• 1 orange, thinly sliced

• 1 lemon, thinly sliced

• 1 lime, thinly sliced

• 1 cup pineapple chunks

• 1 cup strawberries, hulled and halved

• Optional: ½ cup pomegranate seeds or a handful of edible hibiscus petals

  
  

To Serve:

• Mix all ingredients except the sparkling water in a large drink dispenser or pitcher.

• Add the fruit and chill for at least 4 hours (overnight is even better).

• Just before serving, add the sparkling water and stir.

• Serve over ice and garnish with citrus slices or fresh mint if desired.

Flavor Vibes:

This sangria is fruity, herbaceous, and just slightly spiced — the hibiscus, cinnamon, and clove from the Sorel really shine through. It’s an elegant blend of heritage, flavor, and hospitality in every glass.

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Why It Matters

Caribbean bartenders and distillers have long been the soul of innovation, passing down techniques, flavor combinations, and rum rituals that are now staples in bars worldwide. This month, we salute the legacy and lift up the creatives keeping those traditions alive today.

Want to bring the island vibes to your next event? Let Greene Olives help you curate a Caribbean-inspired cocktail menu that will transport your guests straight to paradise, without the passport.

Stay hydrated. Drink Responsibly.

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