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Caribe splash!

When all ingredients of paradise come together, the piece de risistance is the Caribbean. But whether you're on the islands or at home, you can always serve up a bit of Caribbean sunshine with the favorite drink recipes of these island resorts.

Guests at Jumby Bay, a resort on a private island of Antigua, look very contented sipping an ANTIGUAN SMILE on the beach. And for good reason. Besides relaxing at one of the most beautiful resorts in the Caribbean, they are drinking a blend of 1 ounce of Jumby Bay Rum (a blend of 50% Antiguan rum, 49% Barbadian rum), 1/2 ounce crime de banana, 1/2 ounce Galliano Liqueur, 3/4 ounce pineapple juice and 2 drops of lemon juice vigorously shaken together with ice and served in a tall glass with a pineapple wedge.

A few islands south, Martinique's Bakoua Hotel takes special pride in its version of an island drink--PETIT PUNCH (called Ti Punch), which combines old rum and syrup. The hotel's version, the TI BAKOUA, claims that the secret of its drink's goodness lies in the syrup--a blend of 2 1/4 ounces of cane sugar for every 2 ounces of hot water, melted in a double boiler. Add a pinch of diced ginger, a speck of cinnamon stick, a drop of bitter almond and combine. To make the drink: pour 3 teaspoons of aged dark rum and 1 teaspoon of the syrup over ice in a short glass. Add a squeeze of lemon.

Swing another few islands south to Grenada, the island known for its cinnamon, nutmeg, clove, allspice and bay leaf. At the Spice Island Inn, guests sip on a SPICE ISLAND WHITE ROSE: 2 ounces of gin, 1 ounce of lime juice, the white of 1 egg, 1 ounce of orange juice and 1 ounce sugar syrup, shaken well and poured into a highball glass, garnished with a lime wedge. Soursop, also known as guanabana, is a large tropical fruit with spiky green skin and a refreshing, light acidic pulp that gives it its name.

At the Four Seasons Resort on the tiny island of Nevis, guests can enjoy a drink made from a popular island fruit. The MANGO SMOOTHIE uses 2 ounces of mango puree, 2 ounces mango nectar, 1 ounce cream of coconut and 1 ounce coconut milk. Blend with ice until smooth. Pour into a tall, stemmed glass and relax under the shade.

From the Cotton Bay Club on Eleuthera in the Bahamas comes the BAHAMA MAMA: Pour 1 ounce of light rum and 1 1/2 ounces coconut rum in a shaker. Fill with fruit punch made of pineapple and orange juice mixed to taste with a bit of grenadine for color and a dash of Angostura bitters for zip. Shake and pour into a tall glass, top with a pineapple chunk or orange slice.

Or make a COTTON BAY SPECIAL: blend 2 ounces of dark or golden rum with the freshly squeezed juice of two limes. Sweeten to taste with sugar syrup. Shake and pour into a highball glass and top with grated nutmeg.
COPYRIGHT 1993 Earl G. Graves Publishing Co., Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
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Title Annotation:Caribbean cocktail recipes
Author:Fried, Eunice
Publication:Black Enterprise
Date:May 1, 1993
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