It wasn’t until I was about halfway through the interview with Daniel Bishop that I recognised the parallels between his story and Richard Robinson’s, Mixologist of the Month for November. Turns out that these two are best friends and worked in South Africa together before moving to the Cayman Islands. But whereas Richard has stayed at the Ritz-Carlton Grand Cayman, Daniel has spread his wings and landed at Macabuca on the beautiful coast of West Bay.

Daniel was born in Cape Town, South Africa and grew up in the water. Basically anything to do with the ocean was right up his alley, and he spent many a summer wake boarding and kneeboarding to his heart's content. Alas, unless you end up competing professionally, you can't make much money following such pursuits, and so at the age of fifteen Daniel got his first job as a busboy at Bertha's in Simon's Town. It was a great way to earn some spending cash, but he didn't exactly fall in love with cleaning tables; no real surprise there.

When he finally left high school, he went on to study for a diploma in management principles, even though his favorite subject had always been Biology. Perhaps that's why after a year he took a gap year… which is the status quo to this day. His parents were supportive in that way that parents always are - they were happy for him so long as he accepted the consequences of his decision.

 It wasn't long before Daniel landed himself a position as a bartender at Cape to Cuba, and I guess he must have picked things up pretty quickly because within three months he was made Head Bartender. He stayed there for two years, and then moved on to a restaurant and nightclub called Sobeit. He was originally hired as the bar manager, but when the GM suddenly went a little bonkers and quit a week before opening, Daniel found himself immediately moving up the totem pole.

In December 2004 he decided to take a sabbatical and go travelling, but it was when his friend Richard mentioned a worldwide recruitment effort to staff the new Ritz-Carlton in Grand Cayman that Daniel’s ears perked up. The Caribbean? Beach, sand, sea? Sounded good to him! He interviewed and was offered a job in the Cayman Islands. Before he knew it, he was on his way!

Daniel worked at the Ritz-Carlton through August 2010, with a brief sojourn to Australia in the last few months. When he returned to Grand Cayman he was approached by the GM of Cracked Conch/Macabuca to ask if he’d be interested in working there. He couldn’t resist the appeal of bartending outdoors with a stunning view of the sea every day, and immediately accepted. You can now find him at the very popular Macabuca where a mixture of visitors, residents and divers mingle every day, enjoying the fruits of Daniel’s mixology magic. The breezes are always fabulous, and the drinks are always cold, so I recommend you take a drive north and visit Daniel at Macabuca – it’s Caribbean living at its finest.

The Cure

1 ½ oz Grey Goose

I scoop Gatorade powder

2 oz Grapefruit Juice

Dash of Mango Puree

Splash of Grenadine

Put Grenadine in the bottom of a tall glass. Blend the remainder of the ingredients with ice and pour in.  Enjoy!