The sister islands of Nevis and St. Kitts offer a pleasant paradise where you can wine, dine and unwind. Freedom from the mainstream life calls for some celebrating as well. There are many Caribbean cocktails that can be enjoyed while you are on a dreamy Nevis Vacation.
As a previous bartender, I miss the mixology aspect of it. The following are just a few popular refreshing adult beverages that were created in the Caribbean Islands. Some are found particularly on Nevis and St. Kitts, as well as in the States. Here are some specialties.
*Killer Bee*
Mangojito
Mojito
Tipsy Palmer
CSR
Bahama Mama
Yellow Bird
Pina Colada
The Killer Bee cocktail is by far the most popular beverage on Nevis Island. It is the common cocktail at Sunshine’s Bar and Grill. Most of my family and friends swear that it is their all-time Nevis favorite. It is simple and sweet, including:
1/3 overproof rum (151º or higher) and 2/3 white rum
Passion Fruit juice
Another popular way to make this as a shot is with 1/2 oz. Jagermeister® Herbal Liqueur and 1/2 Oz Barenjager® Honey Liqueur. Pour both into a shot glass and shoot!
You guessed it, the Mangojito is a mango flavored Mojito. Add:
1 ½ oz. Brinley’s Gold Mango Rum
8 large mint leaves
Splash of simple syrup
Juice from 1 lime
Mango puree
Club soda
Tear eight large mint leaves into bottom of a rocks glass. Add a splash of simple syrup and the juice from one lime and muddle. Add ice and measured rum. Add one spoonfull of mango puree and top with club soda. Then stir and garnish with a fresh spring of yerba buena (mint).
The regular Mojito is a favorite almost worldwide, but serves as the perfect Nevis Island drink. Cuba is the birthplace of the loved Mojito. That sublime blend of mint, lime and sugar are meant to mask the potency of the rum; sometimes you can hardly tell it contains alcohol. Its origins are a bit fuzzy, but one theory is that it was created by African slaves who worked in the sugar cane fields in the 19th century. As for it’s name, we’re partial to the legend that says it was named after “mojo,” a Cuban lime-flavoured seasoning used in food preparation. The recipe is as follows:
1 tsp sugar (or articficial sweetner)
4-5 fresh lime slices
1-2 oz. of a good quality white rum
First combine about four fresh squeezed limes slices in to a glass or strainer. Then tear about eight fresh, green mint leaves and add about a teaspoon of cane sugar. Muddle your heart out. Next, add ice. Then pour in white rum, about haldf a cup of soda water, half a cup of sprite and shake WELL. Pour into a long drink glass and don’t forget the sprig of fresh yerba buena (mint) as a garnish.
The Tipsy Palmer is appropriatly named after the spiked version of an Arnold Palmer. It simply includes the following:
1 ½ oz. Brinley’s Gold Mango Rum
Mango iced tea
Lemonade
Pour measured mango rum in pilsner glass over plentiful ice. Then top with equal parts mango iced tea and lemonade. Garnish with lemon wheel and sugar cane stick.
Cane Spirit Rothschild is is smooth and dry with a hint of sweetness at the finish. It is also reffered to as Cane Spirit Ritchmont. More commonly called CSR, this is a clear, rum-like spirit, produced on St. Kitts from sugar cane, not molasses (like rum is). You can enjoy 2 oz. of CSR with Ting, a refreshing, fizzy grapefruit beverage. Shake the two together and pour over ice.
The famous Bahama Mama is delicious tropical drink, originating in the beautiful islands of the Bahamas, features coconut, pineapple and orange flavours. Nassau Royale liqueur adds a hint of vanilla, herbs and spices. Recipe from Wolrd Wide Gormet:
40 ml (1 1/4 oz.) gold rum
30 ml (1 oz.) coconut rum
45 ml (1 1/2 oz.) Nassau Royal liqueur
60 ml (2 oz.) orange juice
60 ml (2 oz.) pineapple juice
Dash of Angostura bitters (optional)
5 ml (1 tsp.) grenadine
Dash angostura Bitters (optional) and 1/6 oz. grenadine. Put ingredients in a shaker and shake. You can serve this over ice or add crushed ice in an electric blender and blend until slushy. Garnish with a cherry and/or slice of orange.
The Yellow Bird is a Jamaican cocktail that gets its name from an island folk tale that was turned into popular song in 1957, written by Alan Bergman, Norman Luboff and Marilyn Keith. It’s about a yellow bird that builds a nest for his lady friend. However, like all pretty gals, she flies away. The singer shares the same lament. This recipe is from Enid Donaldson’s famous The Real Taste of Jamaica cookbook:
1/2 oz. lime juice
1/4 oz. sugar syrup
3 oz. orange juice
1/4 oz. tia Maria
1/4 oz.
1 oz. rum creme de banana
3 oz. Galliano liqueur
Shake or blend ingredients together with ice cubes. Pour into 12 oz. Collins glass with one pineapple slice, one orange slice, one cherry and a long straw.
Pina Colada means “strained pineapple.” This delightful drink was invented in San Juan, Puerto Rico about 50 years ago. The most credible story is that it was invented by Ramon “Monchito” Marrero, a barman at the famous Caribe Hilton Hotel, a watering hole for the Hollywood glitterati, in 1954. After months of experimentation Marrero came up with the following timeless recipe:
2 oz. light rum
1 oz. coconut cream
1 oz. heavy cream
6 oz. fresh pineapple
1/2 cup crushed ice
Use a pineapple wedge and maraschino cherry for garnish. Mix together in blender for 15 seconds, add ice and serve in a 12-ounce glass. There are many variations including sugar, lime juice, artificial sweetener and non-alcohol, have appeared over the years, but this is the “original” and the best. This recipe is courtesy of Brendan sainsbury Mojito.
These cockatils don’t have to be enjoyed only during Nevis nightlife. You can sip on them as you soak up some Cribbean rays and the comforting Nevis Beaches. The Calgary Herald, cocktail atlas and drink recipes book helped me create my list.
Nevis Lover ~ Becca Briley 
Becca Briley