Creative Cocktails in the Caribbean

Looking for colorful spirits to cheer about? Wondering how playful you can be with your Don Julio Blanco tequila, Tanqueray No. 10 gin,  Zacapa 23 rum, and Ketel One vodka? In the quest for the best Rum punch, who wins?

Luxury Travel Mavens shares Caribbean Cocktail recipes from World Class Mixologist Roberto Berdecia of Puerto Rico, and divulges arguably the best “Rum Punch” formula on earth from the country that invented rum, the Barbados, thanks to Roger Goddard and his Cutters Deli.

Eternal Cocktails from Puerto Rico

On a recent foray to the United States Territory of Puerto Rico, Berdecia, the creative cocktail guru behind the concoctions at the Eternal Bar of the Conrad Condado Plaza Resort in San Juan recommended the following to warm up the cold months:

 Spiced Sip

• 1 ½ oz. Zacapa 23
• ½ oz. Amaretto
• ½ oz. Homemade Cinnamon & Black Pepper Syrup
• 2 oz. Pear Juice
• Garnish with Cinnamon Stick
• Serve in a Snifter glass

Note: Zacapa 23 is a distinguished rum developed originally in Guatemala. Each bottle is adorned with a hand-woven Petate band which the Zacapa website says  represents “the unity of time and space, earth and sky.” The site also says the rum uses virgin sugar cane honey instead of molasses for sweetnes ,  and fermentation includes yeast from a particular kind of  pineapple.

Strawberry Puree adds sweet color at the Eternal Bar in Puerto Rico

Mint Tree

• 1 ½ oz. Don Julio Blanco Tequila
• 1 oz. Strawberry Puree
• 1 oz. Grapefruit Juice
• ½ oz. Passion Fruit Liquor
• 8 leaves Mint
• Garnish with Mint Leaves
• Serve in a Cocktail Glass

Spooky Mango

• 1 ½ oz. Tanqueray No. 10
• 1 oz. White Guava Juice
• ½ oz. Homemade Ginger Syrup
• 1 oz. Mango Puree
• Top with:
• 1.4 ounce of Strawberry puree
• Orange Zest for garnish
• Garnish with Orange Zest
• Serve in a Highball glass

Some tropical Blue Curacao to ward off the winter blues

Tropical January

• ¾ oz. Ketel One Citroen
• ¾ oz. Ketel One Vodka
• ¾ oz. Coconut Cream
• ¾ oz. Blue Curacao
• Garnish with Slice Strawberry and Mint
• Serve in Old Fashioned

Barbados Best

When you check in at the luxurious Crane Residential  Resort in Barbados, you are immediately asked, “Do you want Rum Punch or Fruit Punch?” as a welcoming refreshment.   The bartender at the Resort’s Bar 1887  (named after the year the hotel was started) asked the same question. This seems to be an ubiquitous query on this enchanting island. No wonder. Rum as a drink started in Barbados as a happy accident, and when the British moved in they made rum a medicinal ration for each member of the Navy to receive a daily dose.   Now restaurants and bars seem to want tourists to get their share too.  There seems to be an informal competition for the best Rum Punch.

The beguiling moon in Barbados after a glass of Cutters Rum Punch.

One night at a private party  with a beguiling full moon over the sea, I tasted what for me was the freshest best Rum Punch. Turns out the man making the mix was Roger Goddard of Cutters down the road and he goes lengths to get the freshest ingredients.   When I asked for the secret recipe I was told it was “1,2,3,4” as in

One of sour
Two of Sweet
Three of Strong
Four of Weak

To elaborate, this means:

One part fresh squeezed lime — no mix
Two parts sugar – Bajan (local speak for Barbadian)  locally grown cane sugar. At Morgan Lewis Mill they still press the cane the old fashioned way.  Goddard and  friends annually help press to keep the tradition alive
Three parts strong rum — Bajan of course (Mount Gay Rum is an historic choice)
Four parts weak: Serve over a full glass of ice

For the finishing touch, add fresh, coarsely ground nutmeg from Grenada,  the Spice Island near Barbados.

Clink glasses with a happy toast and enjoy good company!

-Lisa TE Sonne for LuxuryTravelMavens.com

Cheers!

Photos by Lisa TE Sonne except for the photo to the left, provided by the Eclipse Bar in San Juan.