Cocktails from the Island of Nevis

Bartender Kurt Lake at the Four Seasons Resort on the gorgeous Caribbean island of Nevis reveals his favorite tropical cocktail recipes, which are served at the resort's newest beachfront bar and grill, Mango.  In a nod to the popular Mojito, he has created the “Mangojito,” a refreshing twist on the recipe with oodles of fresh local mint and Brinley's Mango Rum, a St. Kitts brew.  To refresh golfer's spirits after a rollercoaster round on the Robert Trent Jones II-designed golf course, there is the sympathy 'Tipsy Palmer.'  (Perhaps, the Arnold Palmer is just not stiff enough to cure a slice.).

Mangojito

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 1 lime and muddle. Add ice and measured rum. Add 1 spoonfull of mango puree and top with club soda. Then stir. Garnish with a fresh spring of mint.

Tipsy Palmer

1 ½ oz. Brinley’s Gold Mango Rum
Mango iced tea
Lemonade

Fill pilsner glass with ice. Pour measured mango rum. Then top with equal parts mango iced tea and lemonade. Garnish with lemon wheel and sugar cane stick.

Edited by Patricia D. Sherman

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