THE ULTIMATE JERK EXPERIENCE

IT IS that place on the Toll Gate main road that has a full parking lot. That same place that has the sweet chopping sounds and the skillfully-folded foil containing unmatched flavours of jerked pork or chicken and, if you please, rabbit.

Murray’s Fish and Jerk Hut takes its customers on a sensory journey that gets them excited to take a south-coast drive. Owner Courtney Murray told Food that the eatery works assiduously to maintain a reputation of quality service and an exciting ambiance for a toptier lunch and dinner dining experience.

“These are the things we focus on here, including giving you the best-tasting foods. The fact is, these are what complement your time with us, and when you come here, our aim is just to give you a complete experience,” Murray said.

The long-time customer favourites at Murray’s include the brown-stewed fish served with a bed of traditional rice and peas and garnished with vegetables. The good old steamed fish with crackers and okra or the famous jerk sampler with bits of jerked sauces, pork and chicken could be your delight. But maybe curry brings you pleasure. A plate of savoury curried goat with the Indian’s favourite flat bread, roti, could serve up that euphoria you desire.

In addition, to complete your appetising feat, a trek to the Appleton Estate bar for a drink or two is mandatory. The fairly new drink station boasts a number of offerings, some of which are done in true Murray’s style.

Last year, there was the introduction of two Appleton Estate mixes to the drink menu – the spicy jerk daiquiri and the hot curry cocktail. Not the customary drinks, but they are guaranteed to give you a welcomed buzz that will complement the flavours of your meal of choice.

Of course, there are the favourites of the classic rum punch and the flaming Bob Marley.

A very spirited Renee Watt was eager to show her mixology tricks and skills, and, so she

shared a few of the most frequently bought drinks while encouraging customers to drink responsibly.

Try these at home.

Jerk Daiquiri

3 pieces of scallion

1 piece of thyme

1 piece of pepper

1 piece of ginger

6 balls of pimento

2oz Appleton Estate Signature Blend 2oz clear syrup Directions: Place ice in a shaker and add the ingredients. Shake vigorously. Serve in a martini glass and garnish with pepper.

Curry Cocktail

3 pieces of scallion

1 piece of thyme

1 piece of pepper

1 piece of ginger

6 balls of pimento

A dash of turmeric powder 2oz Appleton Estate Signature Blend 2oz clear syrup Directions: Place ice in a shaker and add the ingredients. Shake vigorously. Serve in a martini glass and garnish with scallion.

Rum Punch

1/2 oz lime juice

1oz Appleton Special

1oz Wray and Nephew White Rum

Ioz triple sec

2oz orange juice

A dash of grenadine for colouring

Directions: Place ice in a rock glass. Add the ingredients and stir for optimal flavour.

Flaming Bob Marley

1/2 oz grenadine

1/2 oz banana liqueur

1/2 oz melon liqueur

1/2 oz Wray and Nephew White Rum

Directions: Gently pour ingredients to form red, green and gold and white layers.

GLADSTONE TAYLOR/PHOTOGRAPHER The skillful Renee Watt is at ease making the tasty treats.

Melissa Murray had to pose with her favourite meal, the jerk sampler.

The curry cocktail garnished with scallion. This plate of succulent curried goat with roti and shredded vegetables is pleasing not only to eyes, but to taste buds, too. The Flaming Bob Marley isn't complete without a spark of fire.

PHOTOS BY GLADSTONE TAYLOR/PHOTOGRAPHER Owner of the eatery Courtney Murray enjoying a glass of Joy's cocktail.

The classical rum punch is an absolute thirst quencher.

The refreshing strawberry daiquiri.

Named after the first female master blender, the appetising Joy's cocktail could be perfect for you.

Domanic Murrray enjoying a plate of delicious jerked chicken and fries.

The spicy jerk daiquiri garnished with pepper.