THE COBBLERS COOLER BY COBBLERS COVE, BARBADOS
The Cobblers Cooler is almost as iconic as its home and namesake, Cobblers Cove. This much-loved resort is set on Barbados’s platinum coast right on the white sand beaches and turquoise waters the Western side of the island is famed for. The Cobblers Cooler is a delicious rum-based cocktail blended with tropical fruits and topped with a sprinkling of sugar. A generous serving of local Doorly’s 5-Year-Old rum is blended with fresh banana, pineapple, lime and grenadine, served in a hurricane glass and topped with a pineapple leaf and dehydrated lime wheel. The cocktail is best enjoyed imagined under the candy stripe pink-andwhite parasols on one of the luxuriously soft pool loungers.
RECIPE & METHOD
70ml Doorly’s 5-Year-Old rum
10ml grenadine
30ml fresh pineapple juice
One banana
15ml fruit cocktail juice
25ml fresh lime juice
½ scoop crushed ice
Blend all ingredients together and pour into a hurricane glass over crushed ice
If you are so inclined, garnish with a pineapple leaf, dehydrated lime wheel and a dusting of sugar
The Coral Room offers a unique cocktail menu that takes influence from the English countryside. Part of The Bloomsbury hotel, it is a magnificent doubleheighted all-day bar and restaurant, painted in a high-gloss lacquer in vivid coral. The Coral Room’s Sip of England menu whisks patrons away to the moors, meadows, seas and spires of the ‘Great British Outdoors’, with each cocktail using ingredients local to the area they are inspired by. The signature is The Full Bloomer; a fruity, floral spritz presented in a beautiful scalloped Champagne flute. Ingredients of Rinomato Aperitivo, Two Cirtrus Shrub, Violet Bitters and SASSY Le Cidre Rose are complemented by fragrant notes of rose and strawberries from the Kent countryside to create a sweet and refreshing tipple. To finish, The Full Bloomer is garnished with an edible bubble, filled with bubblegum aromatic, for the ultimate show-stopping look and burst of flavor.
RECIPE & METHOD
100ml Rinomato Aperitivo
15ml Two Citrus Shrub
Three drops of Violet Bitters 150ml SASSY Le Cidre Rosé Two drops of rose extract
Three strawberries
Build in a mixing glass
Serve in a long Champagne flute
Bringing a refreshing taste of bush sundowners home, this simple, yet delicious iced tea tonic will transport the drinker to the banks of the Sweni River located right by Singita Sweni Lodge. Staying true to South African heritage, the delectable drink is infused with local rooibos tea. The cherry and honey notes of rooibos add a subtle sweetness, which is aromatized with bitters. The brandy-spiked cooler is served short and was masterminded by Lodge Manager, Brett Applegryn, who felt inspired to create a tantalizing cocktail with just three simple ingredients that reflected the mood and ambience of the lodge’s unique location, tucked away in a 33,000-acre private concession in Kruger National Park.
RECIPE & METHOD
25ml gin bitters
25ml brandy
80ml chilled rooibos tea
Pour all ingredients into mixing glass with ice cubes and stir well Strain into a chilled Martini glass, and garnish with green apple and ginger
Serve straight or with extra ice
Spontaneity and freedom are what define the Jumby Bay Island lifestyle. Guests fill their days with breezy pastimes in the warm crystalline waters and on powder-white beaches; strolling through lush gardens and free-wheeling along two kilometers of palm-fringed winding bicycle paths. The perfect welcome to the Caribbean, everyone’s first drink on the private island of simple pleasures upon arrival is the Rum Punch, concocted with local Antiguan rum. Described as being “sweet, a little tart, but full of magic,” this brew is a strong, timeless staple.
RECIPE & METHOD
120ml 5-year-old English Harbour rum
30ml fresh lime juice
Two dashes of Angostura bitters
30ml Simple Syrup
Fresh cinnamon powder
Pineapple and lime to garnish
Muddle all ingredients together, excluding the cinnamon powder Shake vigorously in a cocktail shaker or similar
Serve over ice in a short glass and garnish with cinnamon powder, a slice of pineapple and one lime wheel or wedge