One of the Caribbean’s more creative hotels has a special creation: house made limoncello.

The brainchild of Cap Maison’s executive assistant manager for food and beverage Jasper Kok, the limoncello isn’t like any you’ve ever tasted – that’s because it’s made from locally grown lemons and, yes, high proof local white rum.

It’s seriously good — Kok keeps the lemon rinds with the 160-proof rum and sugar for just three months, which means the mixture isn’t overly sweet – giving it a more authentic, serious taste.

It’s the perfect after dinner digestif following a meal at the St Lucia hotel’s Cliff at Cap restaurant.

We like to call it Rumoncello.