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Cayman Limeade

Cayman Limeade

Cayman Limeade is a light, easygoing drink that brings sunny beach vibes to your glass. Inspired by the laid-back feel of the Cayman Islands, this cocktail mixes fruit flavors with a splash of citrus and just the right amount of sweetness. It’s the kind of drink you’d want on a warm day, whether you’re hanging out with friends or kicking back by the pool. Bright in color and crisp in taste, it’s simple but hits the spot. If you’re after something that feels like a mini getaway, Cayman Limeade is a solid pick to keep things cool and refreshing.

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Tasting Notes

This Cayman Limeade is light, fruity, and refreshing with a gentle citrus bite. Vodka keeps it smooth, while triple sec and peach schnapps add sweetness and soft fruit flavors. Lime juice brings brightness, and cranberry juice gives a slight tart edge and a splash of color. Topped with club soda, it’s fizzy, balanced, and easy to sip. It’s a laid-back, beachy cocktail that’s not too strong and perfect for sunny days.

Equipment and Glassware

You’ll need a shaker, jigger, and strainer. A citrus press helps get the most from your lime. Serve it in a tall glass like a highball or Collins glass to make room for ice and soda. A bar spoon is handy for gently stirring after topping with club soda. Add a lime wedge on the rim for a clean finish.

See also  Watermelon Grapefruit Margarita

Ingredients

  • 1 oz vodka
  • 1 oz triple sec
  • 1 oz peach schnapps
  • 0.5 oz lime juice
  • Splash of cranberry juice
  • Club soda, to top
  • Garnish: lime wedge

Instructions

  • Fill the glass with ice. Add vodka, triple sec, peach schnapps, and lime juice.
  • Add a splash of cranberry juice and top with club soda.
  • Stir gently to combine.
  • Add a lime wedge for a bright, citrusy finish.

Pro Tips

  • Use fresh lime juice for the best flavor.
  • Adjust the cranberry juice to your liking more for a bolder color and tartness, less for a lighter finish.
  • Shake well before adding club soda to keep the drink crisp.
  • Chill your glass ahead of time for a cooler, more refreshing sip.
  • If you want it sweeter, add a touch of simple syrup or use lemon-lime soda instead of club soda.

When to Serve

This Cayman Limeade is a great cocktail for poolside lounging, BBQs, beach parties, or casual get-togethers. It’s perfect for warm weather or any time you want a drink that’s fruity but not too heavy. Because it’s light and easy to drink, it works well for brunches, happy hour, or as a signature cocktail at a summer event.

Which Liquor Brands to Choose

  • Use a smooth vodka like Tito’s, Smirnoff, or Absolut.
  • For triple sec, Cointreau or Combier are high-quality picks, but DeKuyper works just fine in casual drinks.
  • Choose a peach schnapps that’s sweet but not too syrupy—Archers or DeKuyper are easy to find.
  • Stick with fresh lime juice and plain club soda (like Topo Chico or Schweppes) to keep the drink light and balanced.

Similar Cocktails

Cayman Limeade

Cayman Limeade

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: club soda, Club Soda Cocktails, Cranberry Juice, Lime Juice, Peach schnapps, peach schnapps cocktails, triple sec, triple sec cocktails, Vodka, vodka cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 oz vodka
  • 1 oz triple sec
  • 1 oz peach schnapps
  • 0.5 oz lime juice
  • Splash of cranberry juice
  • Club soda to top
  • Garnish: lime wedge

Instructions

  • Fill the glass with ice. Add vodka, triple sec, peach schnapps, and lime juice.
  • Add a splash of cranberry juice and top with club soda.
  • Stir gently to combine.
  • Add a lime wedge for a bright, citrusy finish.

Notes

Pro Tips

  • Use chilled ingredients to keep the cocktail extra crisp.
  • Adjust cranberry juice to taste—more for tartness, less for sweetness.
  • For a boozier version, float an extra 0.5 oz vodka on top.
Tried this recipe?Leave a comment and let us know how it was!
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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