Vibrant, rejuvenating, and classic, these cocktails match the ambiance of the recently revamped tony St Barths’ hotel.
By Kelly A. Magyarics
Fresh from a recent renovation, The Hotel Guanahani & Spa on the island St. Barths in the French West Indies is now even more posh and luxurious. Nestled in the midst of the Caribbean Sea on a 16-acre peninsula, the 24-year old resort features two private beaches—one facing the Atlantic, and the other facing a quiet lagoon on Marigot Bay. Sixty-eight uniquely designed bungalows include 33 rooms and 35 suites—14 with their own private pool. A spa located in the heart of a tropical garden boasts Clarins products and a bevy of body treatments—a menu of “World Massages” includes the chance to relax Thai, Indian and Japanese style.
Dine adjacent to the pool and lagoon at Indigo, where Executive Chef Philippe Masseglia and Chef Sylvain Fernandez serve up Japanese-inspired dishes like Tuna Tataki and Jumbo Shrimp Tempura, as well as other local favorites like Grilled Mahi Mahi. In front of the villa, under the waterfalls and water lily-covered basin, Bartolomeo channels Italy by way of the French Caribbean, with dishes like Black Gnocchi and pasta with freshly poached cuttlefish.
Next door to Bartolomeo, Barto’s cozy ambience is the perfect spot for a pre-dinner cocktail, like one of these tropical libations created by the Guanahani’s in-house mixologist—a perfect drink in a sublime location. Or grab one at their Beachside Bar and sip it while dipping your toes in the azure water and white sand…
For more information about booking a vacation at The Hotel Guanahani & Spa, visit their website at http://www.leguanahani.com/, or call them at 800.216.3774.
1 ¾ oz. Stolichnaya Vanilla Vodka
Drop of simple syrup
12 mint leaves
Lime slice, for garnish
Muddle mint leaves and simple syrup in the bottom of a cocktail shaker. Add vodka and ice, shake vigorously, and pour (with ice) into a chilled tall or Collins glass. Fill glass with additional ice, top with soda water, and garnish with a slice of lime.
1 ¼ oz. Rhum St. Barths (Cool style)
½ oz. Triple Sec
1 oz. cranberry juice
1 oz. pineapple juice
1 oz. fresh orange juice
Drop of grenadine
Rhum St. Barths (Chic style)
Pineapple and cherry flag, for garnish
Add first five ingredients to a cocktail shaker filled with ice. Shake vigorously, and strain into a Hurricane glass filled with ice. Add drop of grenadine, top with Rhum St. Barths (Chic) and garnish with a pineapple and cherry flag.
1 ¾ oz. Stolichnaya Vodka
1 ¾ oz. lemon juice
Drop of simple syrup
Drop of Blue Curacao
Cherry, for garnish
Add vodka, lemon juice, simple syrup and Blue Curacao to a cocktail shaker filled with ice. Shake vigorously, and strain into a Collins glass filled with ice. Top with soda water, and garnish with a cherry.
Kelly Magyarics is a wine and spirits writer, and wine educator, in the Washington, DC area. She can be reached through her website, www.kellymagyarics.com, or on www.twitter.com/kmagyarics.