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:
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!
For more personal pyrotechnics, try W Retreat’s signature cocktail is the “Flaming Lambourghini”. Made from Blue Curacao, Grenadine syrup, and Sambuca, it is guaranteed to spark a hot night. Putting the “fire” in “fire water”.
Come on, bar-keeper, light my fire.
On the other end of the cocktail complexity spectrum (right down the other end of the bat in fact) are the mixological masterpiece manoeuvres of Club Med Kani (above).
I raise my glass to your glass dropping!
Soneva Fushi’s world-class Den kids club features not just kiddie “cocktails”, but a class to let them ply their mixological mocktail mastery…
“The children attend a session at Ess, where they creativity is tested. The bar staff attempt to inspire the children showing them different ways to produce delicious mocktails, before the children are let loose to create they very own, including naming their cocktail. Each cocktail is scored and each child receives a certificate for all their creativity.”
A toast to children everywhere today on International Children’s Day!
The Maldives are renowned for their legendary sunsets, but the night time celestial displays of stars and moon are equally as dazzling on the light-pollution free skies reflecting on the glass-like seas below. The full moon is always an occasion for a special celebration and tonight’s full moon marks the Chinese Mid-Autumn Festival in particular.
The event is a time of coming together with friends and family for prayers of thanksgiving for the harvest bounty. Like the American Thanksgiving holiday, there is plenty of feasting and to compliment the cornucopia of foods, Shangri-La Villingili offers the most exceptional range of Chinese libations…
The catalogue above is compliments of Winnie Toh (photo above) from Singapore who is herself a Certified sommelier by Court of Master Sommeliers and also received the WSET Advanced Certificate in Wines and Spirits as well as the Wine Spectator Awards of Excellence.
This occasion has made me realise how much material I have on the Maldives’ biggest guest country, China, so I am adding the tag “Chinese” today to bring together all these pieces.
Coconut Full Moon tonight. The perfect time to toast that essence of equatorial elixir – pina colada.
Maldives is not my only tropical love. I am also an epicurean devotee of the pina colada. It is my tropical cocktail. I only really drink it in the Maldives because I do believe that ambience and context is as much a part of an exceptional drink experience as the drink itself. Like port with cigars and cards. Or Pimms at one of The Season events. I have occasional sampled pina coladas when I am at establishments renowned for their mixology just to explore their spin on this classic. But the experience is more clinical and investigative than my sensual savouring in the Maldives.
My pina passion has reached a higher profile as a part of my annual Maldives Tour posts to the Trip Advisor Maldives Forum. I post a daily thumbnail sketch of each resort highlighting things like the weather, my favourite dish, snorkel spottings. And I include a headline assessment of the resort’s pina colada.
For me the pina colada is as iconic a tropical drink as the Maldives is a tropical destination. And it can be an emblematic indicator for the resort overall. It’s complicated and varied enough that the resort’s own quality of ingredients, attention to detail, creativity, flair and even personality can shine though in this little alcoholic microcosm. You can have foamy vs. flat, shaken vs. blended, iced vs. chilled, not to mention a range of ingredient variations (eg. coconut cream, coconut milk, coconut flavouring). And it can be presented in simple tall glasses with a sprig or garnish to coconut shells with a cornucopia of fruit and frills.
Last year, the epicenter of all things coconut, Kurumba resort, rose to the “Pina Colada Challenge” with an unprecedented flurry of pina colada artistry on the occasion of my visit. The exceptional evening got me questioning my first principles. With all of the options and variations, what was I looking for in the “perfect pina colada”. That led to a bit more “research” and now my own recipe and guidance for the quintessential pinoconut concoction.
FUNDAMENTALS – What are my basic principles for the ultimate pina colada?
INGREDIENTS
Despite many classic recipes call for it, I first tried to avoid the Sugar Syrup ingredient. I thought one could get the desired sweetness with the pineapple juice and even the coconut cream would contribute a bit. However, in depth experimentation showed that the syrup really helped to smooth out and mellow the final product in a way no other balancing could (without sacrificing the rum kick). If getting or making the sugar syrup is just a step too far, then actually using Malibu Rum (the exception to the “not flavoured Rum” rule) provides the same sweetness and some of the mellowing effect (but unfortunately does introduce a distinctly “artificial” or even “chemically” tinge).
Also notice NO ICE. Ice just waters down the drink and interferes with the smooth sipping. The frozen ingredients provide all the frigidity that you need (and more than shaking over ice will ever do).
Perhaps the key objective here is balance. You don’t want any individual ingredient overpowering the flavour. You want all of the tastes to blend harmoniously.
RUMS
DIRECTIONS
Blend ingredients until smooth. Not too little so that it is lumpy. Not too much that it overly thaws the drink. Depending on the type of blender you have, you might want to pre-crush the frozen coconut cream as this can freeze quite solidly.
GARNISH
You can let your inner Carmen Miranda go crazy if you like, but there is only one classic garnish – a skewered Maraschino cherry and pineapple slice perched on the edge of the glass. Some say the cherry is dated and even twee, but I guess I am just too old school. And no straw! The drink needs to be sipped from the glass like a fine wine. Straws are mostly for drinks with ice (see note above on “no ice”).
The Guardian has also published their pina perfection path “How to make the perfect piña colada”. It’s an okay recipe. I’m against the use of ice for a truly “perfect” pina, but I understand how it is an expedient way to achieve coldness. And the piece provides some in depth perspectives on some of the dynamics of the drink.
Happy Hour Coconut Moon everyone!
(special thanks to our friends Wayne and Lucille who contributed as research assistants in the methodical lab testing)
Soneva Fushi’s “let it grow” libations are its homemade palm wine. The photo above shows the vine-strapped ladder steps attached to a palm tree where a Maldivian climbs to access tap the sap (let it flow) from the palm flower. The entire process is done in traditional dress and with traditional techniques and then fermented on the resort.
The Maldives radiates so much beauty…on land or sea, over water or beneath, as well as daytime or night. Most people first think about the sun drenched scenery, but the visual spectacles don’t stop with the fiery sunsets. The night time turns on its own display of lustrous luminescence. The Milky Way pageant of celestial sequins sashay across the sky. And the occasional bioluminescent displays bestow the Maldivian shorelines their own shimmering necklace.
The W Retreat is resort for night time radiance. Their recent “Resident Luminous Artist” Tom Bacher conducted “Let It Glow” painting classes where people learned the craft of playing with light. And he also worked on his own pieces (see below) which is plans to exhibit in the future.
Or you could also enjoy the luminous tonic-and-limelight just sitting back over a refreshing drink as they introduced their line of “Glow” drinks concocted with special ingredients that glow in UV lighting (see above)…
Mind you, there are a few possibilities that I think they missed in their “Let It Glow” line up…
