A total of twelve Aruban  bartenders will compete against each other to display their cocktail making skills. 

The one who proves to have the skills and competency to create spectacular cocktails will be crowned the king or queen of cocktails in Aruba. 

King of Cocktails Aruba

Event starts on March 19 and it ends on March 31, 2021. 

Each bartender will make their special cocktail, and which will be available for you to try. (At their restaurants or bars, mentioned in this list) 

Find the bartender at his or her bar (or restaurant) and ask for one and be surprised. Remember to vote. 

Cocktails Price

All drinks cost $12.

Get a 5$ discount if you mention “KING05” when you order drinks.

Once you leave your vote for the best cocktail, you automatically enter a raffle to win a gift certificate to win $100, $50 or $25.

Let’s talk cocktails…

Stroopwafel Martini @ Willem’s Dutch Pancakes

The stroopwafel martini was created after inspiration of the stroopwafel which originated from Gouda, Netherlands.

Naomi ter Wal, the bartender behind this cocktail, wanted to make something she is proud of and close to her, being born and raised in Gouda.

She describes it as an amazing cocktail with a special Dutch cookie.

The stroopwafel martini is creamy and caramel-ish.



 

Ingredients

  • Absolut Vanilla Vodka
  • Baileys
  • Coffee liqueur
  • Shots of coffee
  • Caramel powder
  • Stroopwafel

How to make it

  1. Mix Absolut vanilla with baileys, coffee liqueur and a shot of coffee.
  2. Dash of caramel powder.
  3. Top it off with whipped cream and stroopwafel crumble.

Dragon Passion Martini @ Tango’s

The dragon passion martini was inspired by the freshest fruits in the Caribbean and Argentina. 

Brandon Montes, the creator of this cocktail, wanted to make a drink that is well known in his hometown Argentina, and he succeeded.

The Dragon Passion Martini is refreshing, citrusy taste and sensual, perfect for any meal.



Ingredients

  • Muddled dragon fruit
  • Fresh Passion Fruit juice
  • Mango Vodka
  • Passion fruit liqueur
  • Simple syrup
  • Lime syrup
  • Egg white

How to make it

  1. Mix dragon fruit  and passion fruit juice.
  2. Add mango vodka and passion fruit liqueur.
  3. Add simple syrup and lime syrup.
  4. Egg white to make the surface foamy & steady for garnish.

Ginger Licious @ Salt Pepper

The Ginger Licious drink was created out of the passion to create refreshing drinks.

Roy van den Heuvel, the bartender behind this gingery cocktail used ingredients with refreshing properties to create it.

Including cucumber, raspberry and cucumber vodka, honey, ginger and a dash jalapeno.

He describes the drink as refreshingly flavorful with a little kick!



Ingredients

  • Cucumber Vodka
  • Lemonade
  • Raspberry Extract
  • Syrup of Jalapeno
  • Honey
  • Fresh Ginger

How to make it

  1. Add ½ ounces of syrup, 
  2. Add 1 ¼ ounces of cucumber vodka
  3. Add 1 ounce lemonade
  4. Add ½ ounces of raspberry extract
  5. Add ice and shake it up! 
  6. Pour into your glass.

Piña Colada Mojito @ Sopranos

The piña colada mojito was masterfully created by combining two well known cocktails together, piña colada and mojito!

Tatiana Villa, the bartender behind this cocktail, wanted to create a signature drink that gives vacationers a tropical taste and reminder that they are in Aruba.

She describes the drink as sweet tasting with a tropical Caribbean vibe.



Ingredients

  • Coconut rum
  • Mint leaves
  • Lime juice
  • Pineapple juice
  • Piña colada mix
  • Soda water

How to make it

  1. Mix the malibu, mint leaves, lime juice, pineapple juice, and pina Colada mix
  2. Finish off with a splash of soda water.

Kulikitaka @ Surfside Beach Bar

Inspired from the song Kulikitaka by Tono Rosario, this drink was created to give out tropical flavors. 

JP Nahar, the creator behind this drink, made rum as the main ingredient of the cocktail.

He describes the cocktail as refreshing with a sour kick.



Ingredients

  • Coconut Rum
  • Grand Marnier liqueur
  • Dry White Rum
  • Simple Syrup
  • Lime Juice
  • Red Bull
  • Cranberry juice

How to make it

  1. Add 3 second pour of lime juice, simple syrup and cranberry juice into the shaker.
  2. 5 second pour of coconut rum and dry white rum into shaker
  3. 3 second pour of Grand Marnier tino shaker
  4. Splash of red bull into shaker
  5. Add ice and shake it up!
  6. Pour into glass and top it off with ice. 

Kiwi Sakétini @ Que Pasa?

The kiwi sakètini, was crafted with love and passion, by bartender Denilson Geerman.

A very high-end brand of Sakè is used as an ingredient in this cocktail that pairs well with fresh sushi. 

When you drink the kiwi sakètini, the taste brings you all the way to Asia. 

The key to this cocktail is making it out of fresh ingredients.



Ingredients

  • Kiwi
  • Sakè
  • Gin
  • Fresh lime juice
  • Simple syrup

How to make it

  1. Mix the kiwi with gin, lime juice and sake.
  2. Add ice and shake it up!
  3. Garnish with small pieces of kiwi slices.

Peanut Butter Old Fashion @ Nos Clubhuis

The peanut butter old fashioned was inspired by the demand for classic “old cocktails”.

Johan de Beer, the creator of this cocktail, remade an old fashioned cocktail, with a new nice and sweet taste. 

He describes the peanut butter old fashioned as an original oldie cocktail taste, with a sweet and sour kick.



Ingredients

  • Old Fashion Aromatic
  • Screwball peanut whiskey or bourbon whiskey
  • Simple syrup
  • Cherries
  • Slice of orange
  • Peanut butter

How to make it

  1. Mix in glass all ingredients.
  2. 2 counts of Whiskey.
  3. Add a cherry, orange slices, a dash of aromatic, and a dash of simple syrup.
  4. Add a small splash of water, crush and mix it. 
  5. Add ice and stir it.

Tropical Ginger @ Moomba Beach

The tropical ginger was inspired by tropical flavors and made by a local Aruban bartender.

Danny Kock, the creator of tropical ginger specializes in mixology and loves to create his own special flavors. 

He describes his drink as refreshing, bubbly and spicy.



Ingredients

  • Brugal rum
  • Bacardi
  • Own mix simple syrup: pica papaya, green peppers, and jalapeno juice
  • Lime juice
  • Ginger syrup
  • Coconut soda

How to make it

  1. Mix 1.5 1.5 ounces of white rum
  2. Add 1/2 ounces of dark rum
  3. 1/2 ounces of lime juice
  4. 1/4 ounce of mixed simple syrup
  5. Add a splash of ginger syrup and coconut soda
  6. Stir it up!

Mango Mojito @ Hadicurari

The mango mojito is not known in many cultures, because it adds salt to mangos. 

Gerson Albay, the creator of the mango mojito, created the drink based from a fusion of different cultures.

He describes the drink as complex, but easy to make, and hard to forget once you taste it.



Ingredients

  • Orange Vodka
  • Peach Schnapps Liquor
  • White rum
  • Fresh mango slices
  • Lime slices
  • Mint leaves
  • Mango pure
  • Simple syrup
  • Lime juice
  • Club soda
  • Extra Pink Himalayan Salt

How to make it

  1. Add 4 lime slices into a shaker.
  2. Add mint leaves into the shaker.
  3. 1 ½ ounces of orange vodka.
  4. ½ ounces of peach schnapps.
  5. 4 drops of mango pure.
  6. 4 drops of lime juice.
  7. 3 drops of simple syrup.
  8. 4 pieces of fresh mango.

Déjà Vu @ Fishes & More

The Déjà Vu is a cocktail that brings back memories of the one happy island.

Ariahaj Helder, the creator of this cocktail, made this drink with locally produced ingredients in Aruba. 

Her goal was to make a drink that gives you a cool and refreshing feeling. 

She describes the drink as nice and smooth, reminding you of the fresh Aruba beaches.



Ingredients

  • Chill beer
  • Tito’s Vodka
  • Limes
  • Mango extract
  • Passion fruit juice
  • Simple Syrup
  • Seltzer Water

How to make it

  1. Add ice into a cocktail shaker.
  2. Add 2 ounces of Tito’s Vodka, 1 ounce of Chill beer.
  3. 1.5 ounces of passion fruit juice, ½ ounces of mango extract.
  4. ¼ ounces simple syrup, and squeeze half a lime into the shaker.
  5. Shake and stir it!
  6. Pour into a glass and add a splash of seltzer water.

Mary’s Tropical Treasure @ Cafe The Plaza

The cocktail Mary’s tropical treasure is just as the name suggests, full of tropical flavors. 

Inspired bartender and mixology specialist,  Maryleen Ras, this cocktail was created by using different ingredients such as candy, spices and fruits. 

She describes the drink as sweet, surprising and fruity.



Ingredients

  • Dark rum
  • Amaretto
  • Watermelon syrup
  • Dadel (date) syrup 
  • Lime

How to make it

  1. Mix the dark rum, amaretto, and ice into a shaker. 
  2. Add watermelon and Dadel syrup
  3. Shake it up!
  4. Optional: garnish with mint, yellow dragon fruit, burned orange peel & pineapple peel.

Tony’s Crush @ Moomba Beach

Tony’s Crush is a well balanced drink that you can drink anytime of the day.

This cocktail created by Teun van Duin, has a lot of the Caribbean liquid spirit, better known as Rum.



Ingredients

  • Watermelon pieces
  • Lime juice
  • Simple syrup
  • Silver rum
  • Cointreau
  • Passion Fruit Passoa

How to make it

  1. Mix the watermelon slices with lime juice and simple syrup into a shaker.
  2. Add 3 counts of rum, Cointreau, and passion fruit passoa into the shaker. 
  3. Add ice into the shaker and shake it up! 
  4. Pour into glass with crushed ice and add a dash of sprite.

Vote For Your Favorite Cocktail

Are you a cocktail connoisseur?

After you’ve tried the cocktails, vote for your winning bartender here and get a chance to win a gift certificate.

Leave a comment, and share with us, which cocktail in this list you like the most, or share the best cocktail you’ve ever had in Aruba.


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2 replies
  1. Bill
    Bill says:

    The best Margarita I’ve had in Aruba was at the Oak. My wife had a brown Lady at the OLD Airport many years ago and she says it was the best when she has ever had. I used to drink Yellow Bird at the original Radison at happy hour. The Steam boat was the best for breakfast.

    Reply
    • Angelo
      Angelo says:

      Hey Bill,

      You’ve mentioned so many interesting drinks my friend. I wish I could try them one day.

      Hope you get a chance to taste on of the drinks during the competition I March.

      Regards,

      Angelo

      Reply

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