This week’s Rum Journal travels to Grenada, the birthplace of a special rum cocktail.
The Mount Cinnamon resort on Grand Anse Beach is the mixing studio of bartender Sheldon Vincent.
Vincent, who began his career at La Dolce Vita restaurant in Grenada in 1997, was a newcomer to bartending at the time, he tells Rum Journal.
“I knew nothing about bars,” he says. “All I was told to do was smile, say ‘thank you’ and ‘you are welcome. A day turned into a week, and then one week turned into a month, and, of course, time flies, and the rest is history.”
And it’s only become more enjoyable, Vincent says.
“What really made me stay in this field is the satisfaction of knowing I made someone exceptionally happy with my crazy stories at the bar, as well as the cocktails I creating using fresh Grenadian fruits and ingredients.”
“This hobby is like Grenadian rum,” he says. “It gets better with every sip.” — CJ
Here’s the recipe for Vincent’s Grenadian Dream:
1 oz Passoa
1.5 oz Light Rum
1 oz Cherry Brandy
3 oz Orange Juice
A splash of Grenadine Syrup
Put all ingredients into shaker with ice (shake vigorously)
Garnish with mint sprig, slice of orange and cherry
Served Chilled
