Cocktails, BVI style
Our bartenders can make pretty much any cocktail you’d like but, if you want to cocktail like a local, they’ll undoubtedly recommend a Bushwacker or a Painkiller
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.
Want a taste of the BVI before you even step foot on Moskito Island?
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.