The Caribbean’s greatest restaurant. Endless premium rum. Fine cigars. 

It was truly a night to remember on June 17 as Bonaire Rum Week concluded with a multi-course rum-infused dinner at the world-renowned Brass Boer restaurant, followed by a VIP cigar celebration presented by Papa’s Pilar. 

The dinner was spectacular: foie gras with Bonaire’s Rom Rincon, a plum compote and brioche. 

That was followed by Caribbean corvina with chicken rendang, yellow curry, soybeans and basil.

Next was a dutch farmer’s duck, including breast with carrots and a gravy of hay, joined by a stew with smoked egg foam. 

The capper was the Brass Boer’s famous Banana Royale, made with Chef Therese Boer’s Rumour Rum, hazelnut, toasted white chocolate and chocolate sauce. 

Guests were then treated to a thatched-roof cigar lounge right at the water’s edge, with a vast premium rum bar anchored by Papa’s Pilar’s Blonde, Dark and Sherry expressions. 

The cigar bar by Miami’s Empire Social Lounge included selections from Montecristo White, Drew Estate’s Herrera Esteli and Ashton. 

It was the conclusion to a week of rum events across the island, from the Plaza Resort’s spectacular Rum on the Beach afternoon to the Rum Lunch at Harbour Village to the opening party at Rum Runners.

“It was an all-time great night of rum, the fitting conclusion to a truly unforgettable Bonaire Rum Week,” said Alexander Britell, editor and publisher of Caribbean Journal and founder of Bonaire Rum Week. “If you love rum, this was a night for the ages.”