- “Discover Park Hyatt Maldives Hadahaa’s secret mojito recipe from our skilled barmen, as well as learning a few other favourites, then sit back and enjoy your exotic creations while watching a stunning Maldivian sunset.”
World Gin Day! Gin and tonic actually originated in the tropics. Centuries ago, Europeans died regularly of malaria in places like Africa and South Asia, but they figured out that those who drank tonic water somehow seemed to not get the illness. As it turns out quinine, which gives tonic water its distinctively bitter taste, is prophylactic which supresses the malaria. When I lived in Togo, West Africa, I took quinine tablets daily to prevent malaria.
Today, tonic water is used for much more mundane purposes like a perfect complement to a glass of gin. Over a pile of ice cubes. A drink so popular that you now get special gin bars serving wide ranges of varieties. Our local, The Prince of Wales pub, has one. Lori is especially particular always preferring a Bombay Sapphire to Gordons (which has too strong of the distinctive juniper – or as Lori says, “pine needle” – taste). Now this gin aficionados have their own specialty watering hole in the Maldives at Ozen by Atmosphere:
- “The bar will be located at Ozen by Atmosphere on Maadhoo Island and will feature more than 25 gin brands, including Tanqueray, Hendrick’s and Monkey 47. All drinks will be included in the resort’s Atmosphere Indulgence Plan. The bar will be open from 5pm-11pm every day except Fridays, and is located above the resort’s poolside bar, Joie de Vivre.”
Happy New Year 2018! Time to set resolutions for the year ahead. Usually New Year’s Resolutions are about making ourselves better, but Anantara is leading the way with its resolution to make its properties better at making the world better…
- “From January 1, every [Anantara] hotel, restaurant and bar at the resorts throughout Asia will use alternatives to plastic for people to sip their drinks through. Biodegradable and recyclable alternatives will replace the 2.5 million plastic straws that had been used every year.”
What’s your eco-resolution to live a more sustainable and eco-friendly lifestyle?
New Year’s Eve and time to pop open the bubbly to ring in another lap around the sun. Here’s 18 sparkling fashionistas to toast 2018…
- Ticha Louktarn (UAE) – Adaaran Hudahuranfushi [ABOVE]
- Adriana Jennings (Australia) – Sun Siyam Irufushi
- Alyona Shnypko (Ukraine) – NIYAMA
- Ana Cecília Sabbá (Brazil) –Hurawalhi
- Andra Damian (United Kingdom) – Gili Lankanfushi
- Barbara Fumagalli (Italy) – Ayada
- Belinda Morgan and Margaret MacPherson (Australia) – Club Med Kani
- Dilya Diaz (Australia) – Six Senses Laamu
- Emma Rose (Australia) – Hideaway Beach
- Josefine Forsberg (Sweden) – Hideaway Beach
- Kristine Purvinska (Russia) – Sun Siyam Irufushi
- Lily Berry (Australia) – Centara Ras Fushi
- Lista Khu (Indonesia) – Conrad Rangali
- Nina Lamyerda (Philippines) – Barefoot
- Paola Lamperti (Switzerland) – Six Senses Laamu
- Puma (Russia) – Ayada
- Rosanna Davison (Ireland) – Halaveli
- Tatiana Vasilieva (Russia) – Jumeirah Dhevanafushi
I am a bit of a milk shake (or “frappe” as they call them in New England where I grew up) connoisseur. The “Milk Shake Bar Kid” if you will. At university, my daily routine included a late night run to Brighams for *two* chocolate malted shakes (with an egg for extra protein and extra creaminess…I was doing lots of sport and this was a time before protein bars and smoothies). To this day, I make myself a milkshake at least once a week. The proper kind made with ice cream (the British have some weird things called “milk shakes” that are mostly literally milk shaken up).
I grew up enjoying soda fountain shakes at the local drugstore or “five and dime”. Shakes have made a bit of retro-resurgence with the rise of gastro-burger joints including the eponymous “Shake Shack”. So it was a charming trip down memory lane to stroll into Finolhu’s own “Milk Bar”. Of course, I had to go for the classic chocolate.
They do a range of smoothies and freezing cold drinks to slake the tropical thirst. They even offer a range of protein powders.
Damn right it’s better than yours.
A good bartender can make just about anything the customer asks for, but the Kuramathi bartenders make drinks the customers invent. And keep on making them for other guests too. The resort held a cocktail concocting competition last year and the winning entries were (a) “Tropicana” by Elena from France, (b) “Speedbabe” by Andrew from England. As a part of their prize, their creations will be featured on the Kuramathi cocktail list for a year.
If you want more than just vitamins and minerals on the rocks in your health smoothie, then try a “Kombucha”, a variety of fermented, lightly effervescent sweetened black or green tea drinks. LUX South Ari Atoll makes its very own version:
- “Known as the ‘Immortal Health Elixir,’ we ferment our own variety of Kombucha ranging from black tea, green tea and coffee just to name a few and offering it to guest in our all-day dining restaurants as well as Spa.”
Kombucha is produced by fermenting the tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). In other words, SCOBY Snack!
Christmas is just a few sleeps away and most of us are nestled by the fire accompanied by shot of hot toddy as the winter chill (first day of winter yesterday) hits the air. And just because you are spending your holidays in the sun-drenched tropics doesn’t mean you can’t also enjoy the sweet and spicy distilled delights of a toddy. Especially at Coco Palm Dhuni Kolhu which serves palm toddies (thanks Paola). In fact, they can be delivered to your door daily. The Christmas ‘spirit’ all year round!