ment of our Caribbean memories. Seeing a recipe for a Caribbean Compass Cocktail in last month’s issue also brought back thoughts of being at anchor before supper and enjoying a concoction that was refreshing and rejuvenating at the same time. Here is a beverage recipe you are encouraged to try no matter where you are anchored.
BY ROSS MAVIS
APRIL 2017
CARIBBEAN COMPASS
PAGE 36
Memories are Made of This I never was much of a hardened drinker, even in my misspent youth. Food has always been my passion and alcoholic beverages in excess seemed to interfere with the enjoyment of fine dining. That being said, I have some wonderful memories of exquisite beverages relating to the exotic location where I first encountered them. In my more than 30 years sailing in parts of the Caribbean, I always relate a special dining experience to both the location and the accompanying beverage. My first memory of the Abacos is of Great Guana Cay with barbecued pork from Nipper’s Bar and Grill and a crisp, cold bottle of extra-strength Kalik Gold beer. I can still taste the wonderful flavour that was an excellent foil to the tanginess of the pork from the island barbecue. Marsh Harbour’s conch burger and an icy bottle of Wadadli was a taste sensation also not to be forgotten. This was my first Wadadli but not my last while we cruised the Bahamas and the Caribbean. The island of Montserrat had flying ash from the Soufriere Hills volcano’s pyroclastic flows that tumbled occasionally down the mountainside while we were there. This warranted a regular afternoon repast of chilled white wine and ceviche. The volcanic activity was not disturbing, but was enough to require quenching one’s thirst and dry throat. Mojitos, expertly made by our Cuban friends in Guardalavaca, we found to be second to none. The fresh lime juice and mint leaves, with the addition of sugar to our liking, were muddled with white rum and club soda using a piece of sugar cane as a muddling stick. Wowser! Nothing beats this afternoon refresher, especially when topped with crushed ice. The simple lunch of barbecued mackerel and flat bread seemed as natural as the Cuban rum. The island of Vieques easily competed with Puerto Rico’s piña coladas with its simpler but equally delicious Coco Locos, an uncomplicated mix of white rum, coconut water and squirt of lime juice. Chilled with the addition of crushed ice, and sweetened to taste, this island cocktail made the hot days lounging at the water’s edge in Esperanza an experience to be remembered. Caesar Salad at the roadside El Quenepo café was the perfect accompaniment to this simple cool beverage. More complex but equally delicious, Jamaica’s ginger-beer cocktails made to our bartender’s private and exclusive recipe had our heads spinning after just one. Then again, maybe it was a combination of the unrelenting sun and spicy rice and curry that contributed to our vertigo. Either way, the memory is enjoyed almost as much as the first time we tried this hot but very cool combination. The list goes on and on, and each experience reawakens the taste and enjoy-
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Swallow the Hook 1 ounce freshly squeezed lime juice 1 ounce tequila 1 ounce Cointreau 1 Tablespoon white sugar or honey 4 ounces ginger beer In a shaker or mixer, add lime juice, tequila and Cointreau plus sugar or honey. Shake or mix well before topping up with ginger beer. Add crushed ice if you wish. Enjoy in a shady place seated in the cockpit. Now that’s what life is all about!