Article by Michele Sponagle
Say ‘CHEERS’ to local spirits crafted throughout the Caribbean!
Each one is a reflection of a destination’s unique sense of place. Visitors can discover these spirits in signature cocktails that have earned permanent places on menus in bars, restaurants and hotels for everyone to enjoy.
Taste a bit of history and local culture by sampling these notable cocktails and spirits:
Goombay Smash: The Bahamas
Ask for a refreshing Goombay Smash on your next visit to The Bahamas. Yes, made with 4 different types of rum…enjoy!
Emily Cooper (Miss Emily), who ran the Blue Bee Bar in Green Turtle Cay, created the famous rum cocktail while experimenting with ingredients one day. She asked a few local men to try the drink since she was allergic to pineapple. With their enthusiastic approval, the Goombay Smash became a staple on her cocktail list and elsewhere as its popularity grew.
Tasting notes: Though the exact recipe was a secret, known only to Emily and her daughter, Violet, we do know it’s a mix of four types of rum, pineapple and orange juice served on ice. It’s a sweet, somewhat boozy drink, but there’s nothing as thirst-quenching on a hot Bahamian day.
Where to try it: Head to spot where it all began—Miss Emily’s Blue Bee Bar. Also, order it at a Goombay Festival, a lively, music-filled event, held in The Bahamas in popular tourist spots, like Nassau and Paradise Island.
Blue Curaçao: Curaçao
How can something so blue taste so good?
Made with the dried peels of laraha, a type of bitter orange that thrives on Curaçao, the origins of the brilliant blue spirit are somewhat murky. It is said to date back to the mid-18th century and has a connection to the Dutch distiller Bols.
Tasting notes: Blue Curaçao has bold, tangy orange flavour and aroma. Its slight bitterness helps balance the sweetness of cocktails, like the Mai Tai and Blue Daiquiri. The addition of blue dye made the spirit famous and instantly recognizable worldwide.
Where to try it: Genuine Curaçao is still produced on Curaçao at Landhuis Chobolobo in Willemstad. You can book a tour to see how it has been made since 1896 or get hands on with expert tips from a master mixologist on how to use the spirit. At the end of your visit, settle in at the bar to sample a colourful cocktail, like the Blue Lagoon.
Guavaberry Liqueur: St. Maarten
The world’s smallest bar…Juggies is the place to visit in St. Maarten.
In the past, locals would make their own liqueur by steeping tart and sweet guavaberries in aged rum, alongside sugar and spices, like cinnamon, around Christmas time. The tradition caught on as commercial distilleries began creating their own versions.
Tasting notes: To taste of its subtle nuances, try Guavaberry Liqueur straight up on the rocks. As you sip, you can pick up those wood, fruity, spicy and bitter notes and savour the long finish—nutmeg and honey that linger in the mouth.
Where to try it: Head to the Lazy Lizard Restaurant & Craft Bar or Juggie’s Place in Philipsburg in St. Maarten for a Guavaberry Colada, blended with fresh pineapple juice, cream of coconut, grated nutmeg and Guavaberry Liqueur. It’s a favourite among repeat guests to the destination.
Aruba Ariba: Aruba
The most popular drink in Aruba, the Aruba Ariba is a tasty must-try on your next visit. It includes Coecoei, a liquor only found in Aruba.
During a cocktail competition held in 1963 at the Aruba Caribbean Hotel, bartender Juan Tromp won top spot with his combination of vodka, rum, crème de banane, and Venezuelan-made green agave. It also features pineapple juice, orange juice, lemon juice and grenadine. More than 60 years later, the recipe hasn’t changed much and has become Aruba’s signature drink.
Tasting notes: Fans of rum punch will recognize many of the flavours in this cocktail, but may find that Aruba’s version isn’t as boozy as others. It’s subtler with more prominent fruit notes and a tropical twist, courtesy of the creamy banana liqueur.
Where to taste it: The hotel (now Hilton branded) where it all began still serves a terrific Aruba Ariba at its Mira Solo Bar. Meanwhile, at the Barefoot Restaurant in Oranjestad, you can dine and imbibe with your toes in the sand. Its version of Aruba Ariba is topped with a splash of triple sec.
El Dorado Rum: Guyana
El Dorado Rum from Demerara in Guyana began its story of rum in 1640 with the introduction of sugar cane.
Rums are ubiquitous across the Caribbean region, but this one is quite special—something that its pile of global awards recognizes. It’s crafted in traditional wooden stills—a rarity among distillers—some dating back almost 300 years. Rum then ages in oak barrels or former bourbon barrels to enrich the flavour. That attention to detail created a rum that boasts complex flavours and character.
Tasting notes: El Dorado rums produced in Demerara vary in taste, depending on the aging process used as little as three years and as many as 25. A younger rum features sweet and nutty notes, while longer aging will add smokiness and spicy characteristics, like cinnamon and nutmeg.
Where to try it: The best place to explore the rum is at the El Dorado Distillery itself. During a 90-minute tour, you’ll get an insider’s look into how it’s made, but also do plenty of tasting in the Barrel Bar, including a chance to savour fancy premium rums. Or try the rum in a classic Mojito at the Upstairs Sports Bar & Grill, a popular hangout in the heart of Georgetown, Guyana.
Mudslide: Cayman Islands
A substitution for an ingredient created the Mudslide…cream for Baileys…and the rest is history!
Served worldwide, the Mudslide was first served in the 1970s on Grand Cayman in the Cayman Islands at the Wreck Bar in the Rum Point Club. Oddly enough, it’s not made with rum. It’s a vodka-based cocktail akin to a White Russian.
Tasting notes: A Cayman Mudslide is simple to make with just three ingredients—vodka, Kahlua and Baileys Irish Cream, plus some drizzles of chocolate syrup, if preferred. It’s sometimes called an “adult milkshake” because of its creamy sweetness and booze-forward profile.
Where to try it: You can still go to the Rum Point Club to taste the original, but other spots put their own spins on it, adding chocolate shavings, swapping in heavy cream or substituting vodka with rum. Macabuca on Grand Cayman is a hopping tiki bar with amazing views of the sunset and a satisfying Mudslide.
Rum Punch: Barbados
Taste the authenticity of Barbados’ Rum Punch at any one of the local rum bars
It’s known as ‘the rum island’ for good reasons. It’s home to Mount Gay Rum Distillery, the oldest in the world, plus a handful of other craft distilleries, all in one small country. Barbados is also considered the birthplace of rum with a history that stretches back to the 17th century. Rum punch was introduced also around that time, enjoyed by British sailors and merchants in ports like Bridgetown.
Tasting notes: Barbadian rum punch has been perfected, thanks to its high-quality, local rum to add depth of flavour, and fresh ingredients. It can taste strong, but there’s balance from the sourness of lime juice and a dash of bitters. A shower of grated fresh nutmeg on top pulls it all together.
Where to try it: Any of the distilleries in Barbados serve well-prepared versions, but visitor may also want to hit one of the local rum bar sprinkled over the island for a truly authentic experience. Those-in-the-know swear by the rum punch served in mason jars complete with tiny paper umbrella at the Atlantis Historic Inn on Tent Bay.
Article by Michele Sponagle.Michele Sponagle is a prolific Canadian writer and editor who has travelled to more than 75 countries. Her work has appeared in many top media outlets, including The Globe & Mail, Toronto Star, LCBO’s Food & Drink magazine and Washington Post.
She is also the co-founder of Hotel-Addict.com, a website devoted to hotels and the people that love them. She has written three books and is a member of SATW, TMAC and NATJA.
