This week’s Rum Journal travels to the island of Dominica and the Rosalie Bay eco-luxury resort for a decidedly fresh take on a coconut rum cocktail.
21-year-old Dominica native Aziz Roberts has practiced his craft at the Rosalie Bay since before its opening four years ago on the rainforest-covered “Nature Island.”
“Bartending allows me to interact with people from various nationalities,” Roberts tells Rum Journal. “I enjoy seeing guests appreciate the creative cocktails from various nationalities.”
What makes Roberts’ signature Bell Coconut Cocktail unique is its sourcing: Rosalie Bay’s menu highlights organic ingredients grown on the property, using them both on the resort’s menus and in its cocktails.
Indeed, the coconut water used in the drink is tapped from coconuts pulled from the palm trees at the resort; the nutmeg is also grown on site.
Here’s the recipe for Roberts’ Bell Coconut Cocktail:
2 oz Coconut Rum (preferably Malibu)
4 oz Coconut Water
2 oz Coconut Cream
Blend with ice in a blender; add a touch of fresh-ground nutmeg and serve chilled either in a 12-ounce cocktail glass or a coconut shell. (We recommend the latter)— CJ