Catamaran

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The Catamaran cocktail

The Catamaran is a drink invented by Shannon Tebay from Death & Co., a speakeasy style cocktail bar in New York. She describes the drink as a grapefruit gin colada, and that’s pretty much my first impression on taking a sip. While I did alter the original recipe a bit, I’m not changing the name since the general idea of the cocktail is the same.

The three changes I made were using 2 oz of dry gin instead of 1.5 of dry gin and .5 navy strength gin, substituting Campari for the Aperol (both Italian bitter apertifs, but I prefer Campari which is stronger and not as sweet), and using proper Coconut Cream instead of Coco Lopez. Essentially I’ve just made the drink a little less sweet.

One thing you will need to make at home is Don’s Mix. This is a combination of grapefruit juice and cinnamon syrup at a 2:1 ratio. I’ve written how to make homemade cinnamon syrup so you can use that recipe for this drink.

How To Make The Catamaran Cocktail

catamaran cocktail ingredients
Catamaran cocktail ingredients, with some substitutions to the original

Ingredients

2 oz (60 ml) London Dry Gin

1 oz (30 ml) Don’s Mix. A 2:1 ratio grapefruit juice to cinnamon syrup.

1/2 oz (15 ml) Campari. The original recipe calls for Aperol, which is weaker and sweeter.

1/2 oz (15 ml) Lemon Juice. Freshly squeezed

1.2 oz (15 ml) Coconut Cream. The original recipe calls for Coco Lopez, which is coconut cream mixed with sugarcane syrup.

Add all ingredients to a cocktail shaker filled with ice. Strain into a chilled glass (I used a Poco Grande) and garnish with a cinnamon stick.

the catamaran from death and co cocktail pin

The Catamaran

This cocktail, originally created by Shannon Tebay from Death & Co, is a self described Grapefruit Gin Colada.
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Course: Cocktails, Drinks
Cuisine: American
Keyword: Bees Knees Cocktail, Catamaran, Death & Co, Tiki Cocktails
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 1 drink
Cost: $2

Equipment

  • Cocktail Shaker

Ingredients

  • 2 oz London Dry Gin 60 ml
  • 1 oz Don's Mix. 30 ml. A 2:1 ratio grapefruit juice to cinnamon syrup.
  • 1/2 oz Campari. 15 ml. The original recipe calls for Aperol, which is weaker and sweeter.
  • 1/2 oz Lemon Juice. 15 ml. Freshly squeezed
  • 1.2 oz Coconut Cream. 15 ml. The original recipe calls for Coco Lopez, which is coconut cream mixed with sugarcane syrup.

Instructions

  • Add all ingredients to a cocktail shaker filled with ice.
  • Strain into a chilled glass (I used a Poco Grande) and garnish with a cinnamon stick.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

The Catamaran

the catamaran from death and co cocktail pin

I’m not a professional bartender/mixologist, but I did write about my experience inventing a new tiki cocktail, The Louverture. You can read about my experience here.

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