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Guest Post – Hemmingway’s Rum Punch

In 1996 Terry Drummey opened Hemmingway’s beachfront restaurant at the Sands resort at Grace Bay, on Providenciales, at that time a little-known island floating in the Caribbean beyond Cuba and the Bahamas. More than a decade later, as the Turks and Caicos has attracted more and more visitors, Hemminway’s has become the heart of Grace Bay, recently voted one of the top beaches in the world.

Hemmingway’s certainly has an astounding view of Grace Bay’s white sand beaches and turquoise waters, and it’s the perfect place to drink that quintessential Caribbean cocktail, rum punch.

There are no distilleries producing rum in the Turks and Caicos Islands and there don’t appear to be any plans to produce rum here in the future either; there’s not much soil on most of the islands, so sugar cane (necessary for local rum production) has never been grown commercially.

However, the Turks and Caicos are located not far from the Bahamas, which has its own rum culture, and the interconnected societies of the two island chains means rum is popular in Turks and Caicos. Bambara is the local rum, and it’s made with blends imported into the Turks and Caicos.

Hemmingway’s rum punch features a lot of Bambara. Here’s the recipe:

1 oz Bambarra coconut rum
1 oz Bambarra dark rum
3oz orange juice
3oz pineapple juice
1 oz grenadine
Float with Myers dark rum
Cherry/pineapple garnish

What’s the connection to Ernest Hemmingway? Not much, except for the Caribbean locale, and the Caribbean ingrendients. It’s a perfect way to get refreshed after a day out in the sun. Sip it, and imagine you’re watching the sunset on Providenciales.

Nevin Thompson frequently writes about the Caribbean for Sands at Grace Bay, a resort in the Turks and Caicos.

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