“Anguilla is somewhat of a hidden gem. While nearby St. Maarten is dotted with fashion, nightlife, and high-end shopping, Anguilla is serene and secluded. It is home to what the Travel Channel boasts are the “best beaches in the world” – Mead’s Bay and Shoal Bay. With over 33 of the world’s most beautiful beaches and a small year-round population, you almost always feel like you have the island all to yourself.
At first glance, you would never suspect that this quiet little island is known to be the culinary capitol of the Caribbean. With only about 30 square miles of island and over 70 restaurants, it’s said that Anguilla has more gourmet restaurants per acre than the island of Manhattan! Chefs, both locally born and raised and those classically trained and returned to the island, create some of the most ingenious plates in the region.“
We have highlighted a few quintessential Anguillan recipes in this series including award-winning recipes from Anguilla’s 5-Star restaurants. We encourage you to try them out in your fully equipped granite kitchens while staying at Carimar Beach Club….or try them at home to bring back some of our beautiful Anguilla with you. You can find fresh fruits and vegetables at the local farmers’ markets and freshly caught fish at the docks or at the local fisheries. Other ingredients including Caribbean spices can be found right down the road from Carimar at Best Buy Supermarket.
As our second installment of the series, we are excited to share some of our FAVORITE COCKTAIL recipes from Anguilla’s best restaurants and bars – including Scilly Cay, The Pumphouse, Elvis’ Beach Bar, Cuisinart, and Cap Juluca. Our guests at Carimar can make these signature drinks to enjoy during cocktail hour on their balconies or patios or while watching the famous Mead’s Bay sunsets. Or, make them at home and bring some of Anguilla back with you.
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Scilly Cay Rum Punch
Punch Mix:
Ingredients:
- 46 ounces pineapple juice
- 46 ounces orange juice
- 12 ounces guava juice
- 20 dashes Angostura bitters
- 1/2 cup grenadine
- 1/2 cup lime cordial
Rum Mix:
Ingredients:
- 64 ounces Mount Gay Rum
- 10 ounces Amaretto
Rum Mix Assembly:
- Fill a 12-ounce glass with ice
- Add rum mix 1/4 way
- Finish with the fruit punch mix.
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The Pumphouse Rum Punch
SERVES 2
Ingredients:
- 1 part fresh lime juice
- 2 parts liquid cane syrup
- 3 parts Mount Gay rum
- 4 parts ice
- A few dashes Angostura bitters
Directions:
- Pour all ingredients in a shaker and mix well.
- Pour into glasses and top with a little freshly grated nutmeg.
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Anguilla Secret Recipe Rum Punch:
Ingredients:
- 1 part Sour: “Key Lime”
- 1 part Sweet: “Sugar syrup”
- 3 parts Strong: “Dark Rum”
- 4 parts Weak: (Use your best judgment) “Water”
- Ice
Notes:
- If you prefer a sweeter punch add 2 parts sweet. Also “the most important part” a dash of angostura bitters and grated nutmeg
- Mix all ingredients, pour into a tall glass with ice, add a slice of orange or lemon and a tiny umbrella and enjoy!
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Elvis’ Beach Bar Rum Punch
Ingredients:
- one ounce each of orange, pineapple and guava juices
- 1/2-ounce lime juice
- three dashes of bitters
- three ounces Mount Gay rum
- Stir or shake with ice, then add an Amaretto floater and sprinkle with nutmeg.
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Junior Special:
The deadly, but ever so delicious drink from Cap Juluca
Serves 2
Ingredients:
- 1 ripe banana
- 2oz. Coco Lopez
- 2oz. Bailey’s Irish Cream
- 1 shot light rum
- 1 1/2 cups ice
- 1/2 cup half & half
Directions:
- Blend until smooth and garnish with dash of nutmeg and a cherry
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Cuisinart Banana Rum:
From Cusinart Restaurant
Ingredients:
- 2 vanilla beans
- 2 cups water
- 4 ½ cups sugar
- 4 ripe bananas peeled and cut into 4 pieces
- 2 liters white rum
- 2 liters dark rum
Directions:
- In a large pot mix the vanilla beans, water and sugar together. Bring to a boil on medium high heat until the sugar syrup is thick.
- Add the banana and remove from the heat. When cool, add the rum.
- This rum will keep indefinitely.
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Island Mix From Cap Juluca
Bottom layer:
- ½ ounce mango mix, ½ ounce Bacardi Limón, dash fresh lime juice
Middle layer:
- ½ ounce Midori melon liqueur, 1 ounce vodka, 1 ounce cane syrup
Top layer:
- 1 ounce Blue Curaçao, 1 ounce Bacardi Silver
Method:
- Starting with the bottom, blend each layer separately with a small scoop of ice.
- Pour carefully, layer by layer, into a daiquiri glass.
- Sip and enjoy – ideally with a Caribbean view.