Tropical drinks are sought after by tourists far after they leave their visits to the islands. The sweet concoctions combine just the right recipe of fruits and flavours to transport any daydreaming desk-jobber right back to the white sands of, say, Savannah Bay. As a newbie, it’s fun to familiarise ourselves with these dreamy drinks and impress our friends at dinner parties or when they come to visit. Although the famous Painkillers and Bushwakers of the BVI are far fetched at bars outside of our watery borders, their recipes are surprisingly simple enough to take home and spread around. I suppose it’s nice to have some secrets stay close to the islands and with those who cherish them most. For this post, we decided to demystify a few of our favoured beachside drink recipes–and the best places to find them.
There has been an ongoing dispute over who invented the famed Painkiller–Pussers or Soggy Dollar? But we’ll leave that legal battle to the courts and just agree that it’s a killer drink, no matter who put it together first or puts their name on it now. The creamy delight is packed with a sweet yet smooth mix of just the right orange, pineapple and coconut flavours. Due to its thick consistency and heart mur-mur causing cholesterol levels, some prefer to imbibe in these alcohol-potent drinks one per sitting. But it seems the majority–especially those who populate Jost Van Dyke’s White Bay beach–prefer the addicting drinks by the half-dozen or so at a time.
2 Oz Rum (you preference, we like Cruzan and its flavours)
1 Oz Cream de Coconut (Coco Lopez)
4 Oz Pineapple
1 Oz Orange Juice
TIP: Pre-mix pineapple, Coco Lopez and OJ in an empty water jug and bring it to the beach. Serve over rum and ice. Shave nutmeg on top.
This is one hearty milkshake. Think mudslide on steroids. The BVI-born concoction is a stiff yet deceiving blended drink that uses little more than ice to balance out its high alcohol content. They’re a great cool-down drink by the beach or as a devilish desert. My favourites are served poolside at Josiahs Bay’s Tamarind Club.
Bushwacker Recipe (by Clint at Tamarind Club)
1 Oz Coco
Lopez 2 oz
Baileys 1 Oz
Kahlua 1 Oz
Vodka 1 Oz Coconut Rum (Malibu)
1 Oz Amaretto (ounce left over for extra lovin)
TIP: Blend with ice, swirl glass with chocolate and sprinkle with nutmeg before serving poolside.
This island classic is one of those go-to drinks that you really can’t go wrong ordering. And the best thing about the Rum Punch is that everyone claims to have “da best on island.” It’s a debate I wouldn’t like to get involved in. I prefer the ones that come cheap during happy hour on Cane Garden Bay beach ($3 at Myett’s; 2-for-1 at Tony’s).
Rum Punch Recipe
2 Oz Dark Rum
1/4 Oz Grenadine
EQUAL PARTS sour mix, pineapple and orange (guava and other fruits encouraged)
DASH of Bitters
TIP: Garnish with cherry, orange and lime slice, sprinkle with nutmeg.
Limin’ de Coconut
Simple yet refreshing, this Virgin Islands drink celebrates all that is simply wonderful about our islands. Another fun-in-the-sun refresher, this one’s easy and hassle-free.
Limin’ de Coconut Recipe:
1 1/2 oz. Light Rum
1 1/2 oz Coconut Rum
1 oz Roses Lime Juice
1 oz Coco Lopez
1 cup Crushed Ice; blended
This USVI classic combines the rainbow flavours of their famous Cruzan Rum with fruit juices to make for a dangerously delicious medly of awesomeness. Like the name suggests, the drink tends to cause confusion–and sometimes immediate memory loss. For a simple rendition of this drink, combine equal parts of Mango and Coconut rums, and Pineapple juice.
Cruzan Confusion Recipe:
1 oz Cruzan Coconut Rum
1 oz Cruzan Banana Rum
1 oz Cruzan Pineapple Rum
1 oz Cruzan Black Cherry Rum
1 oz Cruzan Mango Rum
1 oz Guava Rum
TIP: Use equal parts of cranberry, orange, & pineapple juices combine all ingredients with ice and garnish with a cherry or slice of orange.
OFF ISLAND RUNNER-UPS:
Dark and Stormy
Ting and ANYTHING
What’s your favourite bevvy to imbibe with when here in the Virgin Islands? Let us know below!