Whenever anyone asks me if a trip to Baha Mar lives up to the hype, I just rub my belly and bellow, “Oh yeah!” Okay, not really, but my response always begins and ends with enormous praise for the dining options at this celebrated Bahamas resort. And I have still only enjoyed one-third of the hotel experience here, having first stayed at the Grand Hyatt Baha Mar. That means SLS Baha Mar and Rosewood Baha Mar are still near the top of my travel wish list.
But it doesn’t matter where you’re staying when it comes to the amazing food and drink. No matter what you’re in the mood for, the 22 restaurants (not including a pair of Starbucks) and 16 bars will check all the boxes, and the toughest task will always be convincing yourself not to go back to the place you absolutely loved last night. (I would have eaten every meal at The Swimming Pig if I could have.)
So, where do you start? Well, you can’t go wrong by simply following the buzz, as Rosewood Baha Mar’s reopening earlier this year was especially electric thanks to the unveiling of the new Café Boulud The Bahamas restaurant from celebrated chef Daniel Boulud. This property has had travelers clamoring to return to Baha Mar—the introduction of Baha Bay also helps—and so if you can’t wait to experience the sophisticated accommodations and wonderful cuisine, here are five cocktail recipes that will help you remain patient.
Sky Juice
Ingredients:
- 2 oz white rum
- 2 oz coconut water
- 1 oz condensed milk
How to Make It:
All the ingredients need to be mix with ice. Rim your cocktail glass with condensed milk and then dip in toasted coconut zest. Add a cinnamon stick.
French 75
Ingredients:
- 1 oz gin
- Champagne (top off)
- 0.5 oz lemon juice
- 0.5 oz sugar
How to Make It:
Pour the lemon juice, sugar, and gin into a shaker filled with ice. Strain liquid into a flute, top off with champagne, and garnish with lemon twist.
White Cosmopolitan
Ingredients:
- 2 oz Vodka (Belvedere or Grey Goose preferred)
- 1 oz St. Germain
- 1.5 oz white cranberry juice
- 0.25 oz lime juice
How to Make It:
Place all ingredients in a Boston shaker with ice and shake for 20 seconds. Strain and serve in a martini glass over an orchid ice ball.
(To obtain the ice ball, place an orchid flower inside a sphere-shaped mold along with distilled filtered water so the ice ball is clear. Place in the freezer until it has a solid frozen consistency.)
Sak`Pakal
Ingredients:
- 2 oz tequila reposado
- 1 oz fresh ruby pink grapefruit juice
- 1 oz lime juice
- 1 oz simple syrup
- 1 mint leaf
- 1 dash of lemon bitters
How to Make It:
Place all ingredients in a Boston shaker with ice and shake for eight seconds. Strain and serve in a glass with a handle and add a dash of bitters. Garnish with mint and a dehydrated orange wedge.
Chiquita Pero Picosa
Ingredients:
- 2 oz white tequila
- 0.75 oz Cointreau
- 1 oz lime Juice
- 0.5 oz agave syrup
- Lime and jalapeno slices
How to Make It:
Shake the ingredients and strain over ice in a rock glass with a worm salt rim, as well as lime and jalapeno slices for garnish.
