It’s Tuesday night at 10 o’clock. I’ve spent a long day catching up on emails and finally feel like I have some idea about what’s going on at work since checking out for a long weekend in Grand Cayman. We couldn’t come home Sunday because you just can’t leave the island before Monday. It’s frowned upon. Felt like it might have been rude to even suggest just a thing. Stupid, certainly. And that’s because Sundays in Cayman are reserved for boat parties at Rum Point.

It’s not as though beautiful places are hard to find on the island, but the allure of Rum Point lies in the gorgeous hue of its waters, the sting rays that patrol its ocean floor – giving visitors the occasional “kiss” – and in its signature cocktail, the mudslide. Equal parts Absolut vodka, Kahlua and Bailey’s, the frozen concoctions are topped with a cherry, dusted with cinnamon and served with a shot of Kahlua down the straw.

As the story goes, mudslides were invented at the Rum Point Club’s Wreck Bar in the 1970s when someone asked for a White Russian and the bartender needed to improvise without any fresh cream.

Mudslides

1¹/₂ ounces Absolut vodka
1½ ounces Kahlua coffee liqueur, plus extra for the straw
1½ ounces Bailey’s Irish Cream
Cherry, for garnish
Pineapple wedges, for garnish
Grated cinnamon, for garnish

Combine liquor and 1 cup ice in a blender. Blend to a slushy consistency. Pour into a Collins glass or other tall glass. Dip a straw into the Kahlua bottle to fill it with coffee liqueur, then place a finger over the top of the straw to transfer the filled straw to the glass. Place the straw in the drink. Garnish with a cherry, pineapple wedge, and grated cinnamon.