St. Kitts and Nevis were known as the “sugar islands,” with abundant fields of sugar cane, and alive with the milling of sugar cane, and the distillation and production of rum. Unfortunately over time, those distilleries disappeared and now the only rum produced locally is home brew or “hammond.” There remains a brand of rum which is bottled and blended on St. Kitts by Demerara Distillers Limited of Guyana. CSR, Cane Spirit Ritchmont,“The Spirit of St. Kitts,” is a light spirit distilled from cane sugar syrup, rather than molasses, from which rum is generally made. It is perfect when combined with Ting, a grapefruit soda from Jamaica, for a “Ting…
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No list of the best spirits of the Caribbean is complete without a nod to the “Killer Bee,” found at Sunshine’s on the island of Nevis. This refreshing rum cocktail has a way of sneaking up on you, so be careful to avoid the “sting.” By my count, it hits you around your third drink. For more on the “Killer Bee,” and why Sunshine’s is one of our favorite beach bars, read our report here. Or click here for our full, seven-part trip report on our journey to Nevis. Cheers! SaveSave
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Today, we start a new series, “Spirits of the Caribbean,” with our favorite rum punch, found at Smokey’s at the Cove, Cove Bay, Anguilla. Read about why Smokey’s is one of our favorite beach bars here, and stay tuned for your daily spirit! SaveSave
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Taste of the Caribbean takes us back to the island of Nevis. You may be drawn to Sunshine’s for its famous “Killer Bee” cocktail, but don’t miss the food. Sunshine serves up some great dishes, including these delicious chicken wings. For more on why Sunshine’s is one of our favorite beach bars, read our story here. For photos and stories from our November 2011 visit to Nevis, read our trip report here.
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I love the fresh seafood and local dishes when traveling to the Caribbean. However, after a while, I get a taste for something different or a taste of home. When on Anguilla, a great stop is Madeariman’s, where you not only have a selection of great French dishes, but you can have your favorite pizza, baked in the wood-fired oven. For more on our trips to Anguilla, read our trip reports and browse through our travel photos.
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Chicken and pork dishes are very common in the islands, but everyone has a slightly different interpretation. Pictured above is the BBQ chicken at Smokey’s at the Cove, on the island of Anguilla. The sauce is not thick and sweet, but instead is light and tangy. Order it along with a Red Stripe, and you have the perfect meal to enjoy the beach and the views of St. Martin in the distance. You’ll also be treated to great music at Smokey’s. We never miss a Saturday with The Musical Brothers when we’re on the island. They perform from 1 to 4 pm on Saturday afternoons, and again from 7 to…
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You don’t order from a menu at Rodney’s Cuisine. Rodney Elliott herself greets you to tell you what she’s serving. Today’s menu offered chicken along with the braised pork dish you see pictured above. For authentic, local food, give Rodney’s a try. Rodney’s is located on the main road coming out of Charlestown (headed counterclockwise around the island), on the mountain side of the road. For our report on Rodney’s, click here. If you want a full helping of Nevis, read our seven part trip report here!
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Taste of the Caribbean isn’t limited to traditional foods from the islands. We have encountered many other foods there which are worth a stop on your travels. One of those places is Picante, a Mexican restaurant on the island of Anguilla. The churros pictured above were crisp on the outside and soft on the inside, perfect with the accompanying caramel sauce. Picante is a regular stop for us on Anguilla, and it’s not just for the margaritas! For more on our visits to Picante, read our trip report here!
