Our trips to Anguilla would not be complete without at stop at Picante, and a pitcher, or two, of their delicious margaritas. For more on why we love Picante, read our report here. For margaritas at home, my favorite recipe comes from north of the border, from Rick Bayless, famous for his restaurants, Topolobampo and Frontera Grill in Chicago. Rick’s recipe for his Topolo Margarita can be found on his website here, along with recipes for a lot of great dishes. Cheers!
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Included in our trip to Virgin Gorda with Dive BVI was a stop at Coco Maya Restaurant for lunch. Coco Maya describes itself as an “open concept, beachfront Latin Asian Fusion restaurant with new tasty cocktails and a casual funky vibe.” It has some of the most interesting combinations I’ve seen both with regard to food and drink. A perfect example is the Raspberry Chili Cocktail, a blend of raspberry vodka, cointreau, lime, and cranberry. The jalapeno chili provides just a touch of zip to the drink. For more on Coco Maya and our visit to Virgin Gorda, read our trip report here. For our entire five-part report on our trip to…
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This colorful rum punch comes to us courtesy of the Salt Mills Cafe and Diner, located in the Salt Mills Plaza, Providenciales, Turks & Caicos Islands. I couldn’t help but take a few sips before taking a this photo! Decorated in bright primary colors, the diner serves breakfast, lunch and dinner, and offers vegetarian and gluten free dishes. For more photos and journal entries from our trips to Providenciales, click here. Cheers! Update: Sources tell us the cafe has now closed. Oh well, you can still enjoy our travel photos from Providenciales! And if you’re looking for a bite to eat, check out Hole in the Wall! or Da Conch Shack!
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Red Stripe was first brewed in Jamaica in 1928, first as a dark brown ale, and a few years later as the golden lager which we know today. Red Stripe has a connection to another favorite brew, Guinness. Red Stripe is currently owned by Diageo, a company formed in 1997 through a merger of Guinness (yes, that Guinness), and Grand Metropolitan. Diageo’s brands include Red Stripe, Guinness, Smithwick’s, Kilkenny, Harp, Tusker, Satzenbrau, Senator, and Windhoek. Hooray Beer! Cheers! SaveSave SaveSave
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Almost too pretty to drink are the flavored rums at SandBar, located in Sandy Ground, on the island of Anguilla. Perfect to accompany the tasty small plates of 4-Diamond Award winning Executive Chef Denise Carr, formerly the Executive Chef at Cusinart Resort and Spa, who in 2007 she managed the National Culinary Team of Anguilla. She and her husband, Lenox “Joash” Proctor, are your hosts at one of our favorite spots on the island. Pull up a chair, or a hammock, and take in the fabulous sunsets, while watching the sailboats bob in the harbour. For more of our visits to SandBar, read our report here. Cheers!
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The story of Rhum Barbancourt starts in 1862, when Dupre Barbancourt, a native of France, perfected his double distillation process for making rum, a process utilized in the making of fine cognac. When he died, the company passed to his wife’s family, and the rum has been produced by generations of the Gardere family ever since. In the early 1950’s, the company began producing rum from the sugar cane on its own estate, Domaine Barbancourt, and in the 1960’s, the company began to offer its finest rum, Barbancourt Reserve, to the public. The rum, aged 15 years, has been the recipient of many accolades. This is not a rum for…
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Rum has been distilled and blended by the Callwood family for more than 200 years in Tortola. Callwood produces sugar cane rum, aged in oak barrels. It claims to be the Caribbean’s oldest continuously operating pot distillery. If you visit between March and August, you may have a chance to see the full distilling operation. However, the distillery is open year-round to tour the grounds and purchase some of Callwood’s rums from the mild “Panty Remover” to the 10-year aged rum. For more on our visit to Callwood, read our Tortola trip report here. Or if you want more of the British Virgin Islands, read our five-part BVI trip report…
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The story of St. John Brewers is the kind of thing you talk about doing one day as you sit on the beach with a cold beer in your hand. It’s the fantasy of leaving the big city job in the States and starting a brewery in the islands. For Chirag Vyas and Kevin Chipman, friends and former roommates at the University of Vermont, it was reality, and we’re jealous as hell. Chirag, a scientist at NASA, and Kevin, a physical therapist at a Boston medical center, learned just a few years out of college that the daily 9 to 5 grind was not for them. They moved to islands,…
