On each of the estates, bars staffed by experienced tenders are the source of all sorts of delicious cocktails, ranging from the classic stalwarts from the world’s best bars to au-courant creations. However, guests always like to experience a taste of the islands, which is why the teams have got the local favorites finessed.

The Bushwacker is one to try if it’s going to be a while until dinner. Its weighty combination of Amaretto, Bailey’s Irish Cream, Kahlua, premium vodka, white rum and chocolate delivers a cocktail that tastes like a delicious, if extremely potent, icy chocolate milkshake – guaranteed to provide a blast of energy and keep you going until the evening’s feast.

After the knockout blow of a Bushwacker, a Painkiller may well be the remedy required. A tangy and refreshing blend of rum, pineapple, orange and coconut, it’s attributed to Daphne Henderson of the Soggy Dollar Bar in the BVI.

Here’s how to make a Painkiller (minus the pro skills the Moskito bar tenders bring to the party): pour 2 ounces of rum, 4 ounces of pineapple juice, 1 ounce of fresh orange juice and 1 ounce of cream of coconut into a shaker. Add cubed ice and shake the mixture vigorously. Strain into a glass over ice (ideally crushed). Grate a little fresh nutmeg over the top and pop a wedge of pineapple on the edge of the glass. Serves one.