I hear people complaining that there is nowhere to get a good cocktail in Trinidad but I have definitely noticed some of our local bartenders and mixologists stepping up their game s\o Clinton, Raymond, Daniyel. Also, foraged mixology is not dead. Especially not where we live. Trinidad and Tobago has many fruits, herbs and spices that are seriously under-utilised within the cocktail arena. Produce brought over from East Asia and West Africa from way back when have been domesticated over time resulting in some unique tasting local hybrids. On the fruit side we have our Citrus-sy non citruses… some tart others downright sowwa but these can balance out your choice of sweet in a similar way lime or lemon would. You just have to explore flavour combinations a bit. Fruit and herbs aside, we have an expansive repertoire of local florals for dabbling in some Botanist Mixology, if there isn’t such a thing I coin the term. I incorporated a bit of that in my bilimbi cocktail presentation but those lovely smelling Chanel No. 5 blooms (Ylang Ylang) died before I could make a video. Welp. Below is a look back on some Decanted moments as well as the recipe for my Beni Bai inspired by @badawibai- base alco: Tequila. I know, I know… whey the rum. Since we’re talking local, its worth mentioning about our excellent rums, however, don’t knock the Puncheon. I’ve been experimenting and the results might surprise you. Stay tuned 😉
Recipe | Pommerac Chow Cocktail (Beni Bai)
Pommerac is in season! So is humidity. A great way to rock back and cool off is with this with this play on a local chow favourite. While the scotch bonnet and culantro accents are very subtle, there is something about the icy-hotness that makes it even more addictive in cocktail form. You might be tempted to slurp down couple but be careful as this one’s a creeper.
2oz Premium Silver Tequila
1/2 – 1 oz Triple Sec
1 – 2oz Scotch Bonnet Simple Syrup
Frozen Fresh Pommerac Juice (unadulterated)
Chadon Beni Salt for rim or leaf for garnish