THE MOMENT you step outside of the airport in Grenada, you’re welcomed by the sweet smell of spice.
Grenada is one of the world’s top exporters of mace and nutmeg, and their wonderful aroma pervades much of the island.
The latest Rum Journal heads to Grenada’s Spice Island Beach Resort, where Andre Victor tends bar at the Sea & Surf Bar.
Above: Andre Victor
“I enjoy bartending because it allows me to interact with people from different parts of the world and takes me to places I’ve never been just by talking with our guests,” Victor, the property’s head bartender, tells Rum Journal.
The hotel’s philosophy, he says, is to nearby produce in its drinks: think a papaya or watermelon daiquiri as opposed to a strawberry one.
“Many of our drinks at Spice Island Beach Resort are based on a combination of local ingredients, some of which are grown on property, to give our guests a taste of the island at its best,” he says.
Andre’s pick is the Spice Seduction cocktail, the recipe of which he has been kind enough to release to the public.
Here’s Andre’s recipe for a Spice Seduction:
• 2 oz. Dark Rum (preferably Clarke’s Court)
• 1/2 oz De La Grenade Liqueur*
• 1/2 oz Blue Curacao
• 3 oz. orange juice
• Splash of lime juice
• Splash of grenadine syrup
• Shake with ice cubes and serve in a martini glass
*If De La Grenade is not available, Triple Sec may be substituted.
The finished product: