The Miami Mojito

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• Considered Cuba's national drink, this lime and rum cocktail is made with mint, rum, sugar, lime, and club soda. Rum was available as a medicinal 'tot' to slaves working on sugar plantations in Cuba. They used it as a pick-me-up by adding mint, water and sugar cane to take the edge off the heat. Mojito literally means 'something a little wet'. 
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• The signature cocktail served at Sugarcane in Miami, one the city's hottest new restaurants, located in Midtown, is the Mojito, served in a large pitcher and garnished with fresh limes, mint and plenty of ice. This lime-packed cocktail is the perfect summer libation, and served with some cuban-inspired appetizers, you'll have all of the ingredients for the perfect summer party. Salud!
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• Pitcher of Mojitos
• Serves 6
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• 3 cups fresh mint leaves, packed
• 9 tbsp sugar
• 1 1/2 cups light rum
• 1/2 cup fresh lime juice

• 6 cups club soda, chilled
• 6 cups crushed ice
• 12 lime wedges

Reserve whole mint leaves for garnish. Place remaining mint leaves in medium bowl. Add sugar. Mash with wooden spoon until mint is aromatic and oils are released. Add rum and lime juice and stir until sugar dissolves. Strain mixture into a large glass pitcher. This can be prepared 2 hours ahead, refrigerated.

Add club soda to the pitcher and gently stir. Fill each of 6 glasses with 1 cup crushed ice. Serve the mojitos over ice and garnish each glass with fresh mint and lime wedges.

Miami & South Beach — A Culinary Journey

A Culinary Journey to Miami and South Beach

June 2, 2011 - June 5, 2011

Scrumpdillyicious will be touring Miami from June 2-5, 2011, exploring the multi-cultural culinary pulse of this dynamic Floridean hot spot. Join me online each day as we journey through Miami, South Beach and Little Havana, exploring the eclectic Cuban, Hispanic and Latino flavours and hidden gems of Miami's diverse and charming neighbourhoods. 

Our Culinary Journey will take us from Bayside and Biscayne Bay to Coconut Grove's Villa Vizcaya & Gardens, a sumptuous Italianate villa with awe-inspiring gardens and grottoes, then on to South Beach's Art Deco District, with it's famous hotels and fabulous restaurants, with their blend of Latin, Cuban, Columbian and Caribbean flavours: From Latino Ceviche and Picadillo, Columbian Arepas, and Cuban Mojitos and Media Noche — until then — Buen provecho — bon appetit!

The Sugar Mill on Tortola

The Sugar Mill is one of the prettiest hotels on Tortola, set amid tropical gardens and overlooking a private beach. It's received numerous awards for it's intimate boutique-style villa accommodations and it's world class cuisine. The centrepiece of the estate is a 375 year old ruin which has been restored to form one of the most unique and beautiful settings on the island.

The Sugar Mill Island Beach Restaurant

A handful of plantation-style suites and villas are nestled amid the lush setting of the estate, in addition to a small beach with casual pavilion restaurant, and lovely pool — a welcome luxury after two weeks swimming in salt water!

The heavenly fresh water pool — paradise!

Siesta time!

The Sugar Mill is our home for one night as we had to say goodbye to the Alegria Del Mar earlier in the day. I can't believe our two weeks are up already. One of the prettiest hotels on the island and one of the best kitchens, The Sugar Mill is our favourite place to stay when we need to stay overnight on Tortola, in order to catch our ferry to the US Virgin Islands and flight back the following day. The fabulous restaurant, restored from the ruins of the original sugar mill, has been named 'one of the twelve most romantic dining rooms in the world', by Condé Nast, and 'one of the four best restaurants in the Caribbean' by Travel & Leisure magazine.

The award-winning Sugar Mill Restaurant

The menu changes every night by the chef and proprietors, Jeff and Jinx Morgan, who also happen to beBon Appetit magazine columnists. This evening's selection features Lobster Bisque with Basil Croutons, Shrimp & Vegetable Skewers served over Caramelized Pineapple Salsa and Warm Oyster Gratin with Smoked Bacon & Guinness Hollandaise. The tempting main courses include Salmon wrapped in Leek with Petit Pois Emulsion & Shaved Fennel Salad, Poached Lobster Salad a la Nicoise, and Pan Roasted Duck Breast served with Asian Cole Slaw & Soba Noodles. 

Lobster Bisque with Basil Croutons

Pan Roasted Duck Breast served with Asian Cole Slaw & Soba Noodles

They even create vegetarian options for vegetarians — with this evening's entrée being Wild Mushroom Empanadas with Fresh Pico de Gallo & Lime Cream Fraiche and Eggplant Creole with Caribbean Coconut Rice. Before dinner, we enjoy a glass of wine and a game of cribbage, in the alfresco gazebo terrace and admire the north shore's dazzling sunset, but not before I buy a copy of the Sugar Mill Cookbook — perfect reading for the flight back home through Miami.

St Croix: Christiansted in the USVI

A full day's sail from the British Virgin Islands, St Croix is the most populated island in the US Virgin Islands. Purchased by the US from Denmark in 1917, the Danish influence from bygone eras is evident everywhere on the island, from the arched walkways of the pastel-colored buildings in the island’s capital, Christiansted, to the historic Fort Frederik, named after the King of Denmark. Today, the island is a lively fusion of Danish culture combined with American and Caribbean influences.

Walking along the old cobblestone streets of Christiansted, you pass Danish ruins interspersed with fashionable new boutiques, shops and quaint restaurants, adding a charm and character to the town. Our main reason for visiting to St Croix is to dive 'The Wall', a 7-mile underwater canyon that runs along the north side of the island, descending thousands of feet down from the surface, teeming with different types of corals, caves, and marine life. 'The Wall' is a geological rarity — the bottom of the Caribbean literally drops away. The colorful reef is on one side and the bottomless blue is on the other. A very cool dive and definitely worth the trip.

Lovely healthy coral and marine life

The spectacular wall on the north side of St Croix — a breathtaking dive!

After an exhilarating two-tan dive, it was definitely time for a cold beer when we got back to the Christiansted dock, where our dive boat dropped us off. After breathing compressed air for a couple of hours, you need a beer!

One of the more popular beer-holes along the Christiansted boardwalk

Before heading back to shore for dinner, we took our dinghy back to the Alegria Del Mar, where we had anchored for the day in the very busy, and not too quiet, Christiansted Harbour.

Christiansted Harbour

One of the prettiest restaurants in Christiansted is Kendrick's, located in a wonderfully restored Danish enclave in the heart of Christiansted's historic district, in an old Crucian cottage with a gorgeous tropical courtyard and an award-winning kitchen. This where we had made reservations for dinner for our only evening on St Croix. Dave Kendrick is the chef/owner of Kendrick's, serves outstanding French cuisine with a Caribbean twist, and has been featured in both Gourmet and Bon Appetit. I had heard about Kendrick's and knew that's where we needed to be!

Kendrick's beautiful garden courtyard

Dave Kendrick, chef and owner of Kendrick's for over 25 years!

Appetizers include Sweet Potato and Gorgonzola Ravioli in a sage cream sauce, fried shallots and toasted pine nuts, Seared Tuna Char Sui & Asian Slaw drizzled with a soy-wasabi vinaigrette, King Crab Cakes with a lemon-habanero sauce and a lovely warm Chipotle Pepper, Garlic and Onion Soup. Entrées featured Herb Crusted Rack of Lamb with roasted garlic and fresh thyme sauce, Filet Mignon with a Mushroom Brandy Sauce, Shrimp Saltimboca with artichokes, sun-dried tomatoes, capers, fresh lemon and sage, and Pappardelle with sautéed shrimp, wild mushrooms, garlic and caramelized onions in a thyme and white butter sauce.

Sweet Potato and Gorgonzola Ravioli

King Crab Cakes with Lemon-Habanero Tartar Sauce

Filet Mignon with Mushroom Brandy Sauce

Foxy's Tamarind Bar & Grill on Jost Van Dyke

There is nowhere else quiet like the 4 mile long gem that is called the “Barefoot” island. Known by travelers around the world as the party capital of the BVIs, Jost Van Dyke is equally appreciated for its protected anchorages, breathtaking beaches, unspoiled beauty and calm, casual, laidback lifestyle. 

Great Harbour as seen from the shore

Named after the 17th century Dutch pirate who made it his hideaway, the tiny mountainous island of Jost Van Dyke lies 3 miles off the northwest coast of Tortola. Little has changed since a Quaker colony settled here in the 1700s to farm sugar cane. The island has only had electricity since 1991, goats graze peacefully over the green hills, and there is only one paved road. Yet the charm of its residents and the uncomplicated simplicity make this unforgettable island an idyllic oasis. 

Foxy's in Great Bay, Jost Van Dyke

Foxy's open-air BBQ and hammock, perfect for Siestas

Great Harbor is the home of the famous Foxy's, a humble beach bar and restaurant with great food and lots of character. Foxy Callwood presides over this ramshackle, open-air beach bar, serving everything from flying-fish sandwiches, delicious beef tenderloin, grilled fresh fish, succulent grilled lobster and other local delicacies, plus oceans of rum drinks and beers created in his own microbrewery. If you're lucky, Foxy will even play guitar and sing calypso, keeping everyone entertained with his saucy lyrics!

Foxy's Grilled Lobster

The infamous Foxy Callwood

Foxy's famous New Year's Eve party has earned a reputation around the world. A New York Post journalist once wrote that there were only three places in the world to be on New Year's Eve: Times Square, New York; Trafalgar Square, London; and Foxy's on Jost Van Dyke. The quintessent beach bar, we always look forward to staying overnight in Great Harbour, to enjoy a stellar meal and listen to the ribald songs of Foxy himself!

Foxy's Bananawhacker

Serves 1


1 whole banana
2 oz rum
1/2 oz. Kahlua
1/2 oz. Bailey's
1/2 oz. Frangelico
1/2 oz. Amaretto


Add all ingredients into a blender. Blend until the mixture is smooth. Pour into a martini cocktail glass and garnish with a slice of banana.

White Bay's Soggy Dollar Bar & the Painkiller

Jost Van Dyke's breathtakingly beautiful White Bay

Arriving on the stunning crescent-shaped white sand beach of White Bay on the island of Jost Van Dyke, is like disappearing down the rabbit hole. The bay is the colour of pure aqua and home to just a few beach bars — the most famous being The Soggy Dollar Bar — known for inventing the Painkiller. 

The Soggy Dollar Bar

The Soggy Dollar Bar is a landmark BVI destination and reknowned as one of the best beach bars in the world! It's completely relaxed and absolutely charming, with a small bar area, beach chairs and tables in the sand, and a small shop selling 'Soggy Dollar' t-shirts! You can lie in a hammock, play 'hook the ring' or just order your Painkiller and people watch. 

The Soggy Dollar Bar 'Ring Game'

The recipe for the Painkiller, developed by Daphne Henderson, the owner of the Soggy Dollar Bar, and commercialised by Charles Tobias, the founder of Pussers on Tortola, is believed to be four parts pineapple, one part cream of coconut and one part orange juice - adding Rum (Pussers, of course) and a dash of freshly grated nutmeg on top.

Mitch at the Soggy Dollar Bar

There's no dock at White Bay, so sailors need to anchor as close as they can to the beach and swim ashore — so naturally, the bar has no problem accepting soggy dollars — and the swim to the bar is definitely worth the effort!

The Painkiller 
Serves 4

8 oz Pusser's dark rum
4 oz Coco Lopez (sweetened cream of coconut)
16 oz pineapple juice
4 oz orange juice
Nutmeg, for garnish

Shake all ingredients together and pour over ice in a tall glass. Sprinkle nutmeg on top, and serve. I bet you won't be able to have just have one! Cheers.

Cane Garden Bay and Callwood's Rum Distillery

Having set sail from Anegada bright and early this morning, we arrived at Cane Garden Bay by lunchtime. A spacious anchorage, Cane Garden Bay is also home to Callwood's Rum Distillery, one of two distilleries in the BVIs — the second being at Foxy's Bar on Jost Van Dyke. The Callwood Distillery dates back to the 1700s when the Arundel Estate was first purchased, and has been in the Callwood family since the late 1800s, and today is run by Michael Callwood and his family. It's the oldest continuously operated pot still in the world, having been in operation for more that 200 years!

The Callwood Rum Distillery, Cane Garden Bay

Traditional, if somewhat old-world methods are employed to brew and distill the rum, which is made from pure sugar cane rather than molasses which is the typical method. According to Michael, using sugar juice in its pure form and without adding any preservatives, is a preemptive strike against hangovers! 

The Callwood Rum Still

Raw canes of sugar are processed through a press mill where the sugar juice is squeezed out into copper pots and boiled. Once the brew has been boiled down sufficiently, water is added and fermented in oak barrels for about ten days. The fermented liquid is then boiled again, producing alcohol. The brew is slowly cooled in coiled, copper tubing and then stored for about 4 years. Large glass bottles are used for storing the white rum, while oak barrels are used for Callwood's amber elixir. The rum is only sold locally and at the Callwood Distillery shop, so we had to pick up a $5 bottle for our rum punch recipe that we make onboard the Alegria Del Mar! Many claims are made about the medicinal effects Callwood's Rum can produce too, but as there aren't any scientific studies offered as proof, we'll just have to take Michael's word for it!