SupperClub

Potions of the Caribbean

The tropical rum drink craze was Americas longest drink fad, and the only cocktail trend to spawn a lifestyle trend. Before Tiki, the lifestyle was called “Backyard Polynesia” and the drinks that fuelled the craze “exotics.” By any name, they were new twists on the old Caribbean trinity of rum, lime and sugar. The easy-to-remember Caribbean rhyme has always helped with the measures:

“One of sour, two of sweet, three of strong, four of weak”

Let’s break that down: Historically, the sour agent is lime juice; As for sweet, it’s likely that early iterations used fresh-pressed sugarcane juice. The third element should be self-explanatory, but just in case: 3 parts rum (that’s rare rum, please). And finally, “weak” traditionally meant water, although 4 parts of soda, fruit juice, tea or seltzer works just as well. You’ve got it, right?!

Seafood and coconut fritter with curry mayonnaise

Caribe Welcome (Caribe Hilton recipe 1954)

Puerto Rican Rum, Apricot Brandy, Fresh Coconut Water, Coconut Cream, Lime Juice

Smoked wahoo pâté with dill, local cucumber and toasted sourdough

Island of Martinique Cocktail (Don The Beachcomber, 1948)

Clement Rhum, Falernum, Don’s Honey, Key Lime Juice

Baked mahi mahi with lobster and coconut crust, lemongrass cream and coconut rice

Hugel, Pinot Gris, Alsace, France

Jerk pork belly with local pumpkin and summer greens

Seghesio, Old Vines Zinfandel, Sonoma County, USA

Dark chocolate tart with honeycomb, coffee and muscovado ice cream

Ron Zacapa 23, Guatemala

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(menu is subject to change due to supplier availability and will be updated near the event date.)