In search of SXM’s hottest drink
Fellow drinks-lovers, unite! Time to quench your thirst in the first segment of an island-wide hunt for St. Maarten’s best drink!
The Friendly Island is sometimes also referred to as the “Little Miami of the Caribbean”, so it is high time to put those names to the test to discover where we can get both a friendly chat and a good drink. So, we took the crucial task upon ourselves to go out and about and sample the island’s specialty sips and then to report our findings back to all you thirsty people.
The best part? While we’re at it, we might as well ask the island’s talented bartenders, baristas, and smoothie specialists for their secret recipes so that you at home can try your hand at these special sips!
Our quest for delicious drinks started off last week with Ziggy Chan – voted Best Bartender on St. Maarten/St. Martin for four years in a row in The Daily Herald’s “Best Of” readers’ survey – and this week, we thought it was only fitting to continue with mixologist Paul Peterson, who was voted #2 Best Bartender.
Additionally, Paul, also known as The Bearded Bartender, has won numerous regional and international bartending competitions. The prizewinning mixologist placed first in the region’s premier culinary competition “Taste of the Caribbean” all three times he competed and made it to the Top 5 Best Bartenders in the World at the prestigious Angostura Global Cocktail Challenge held annually in Trinidad.
So, this week, our noble quest took us to the Flavor Academy – one of St. Maarten’s most famous culinary experiences. Here, Paul and his wife – chef and co-owner Kristin Joseph – dazzle guests with exclusive private dining, hands-on classes, workshops, and tastings.
The talented bartender explained that Flavor Academy offers elegant small group dinners for 8-14 persons. A few days in advance, guests receive a tailor-made four- or five-course menu starting at $80 per person. Of course, the menu is adjusted to dietary restrictions and food preferences.
While Kristin cooks up a storm, Paul takes care of the guests. He welcomes them, serves them, and, of course, pours them a carefully selected wine or one of his signature cocktails.
Paul explained that he specializes in craft cocktails. He goes for the perfect balance of flavours, fresh ingredients and high-quality liquors to surprise guests with the finest drinks. Flavor Academy’s cocktail menu features six perfectly curated cocktails, but he also does special requests.
Paul’s secret? He has learned how to read a person’s drink preferences to be able to pair them with their personally perfect drink. For example, The Bearded Bartender recommends his specialty Stroopwaffle Old Fashioned for cocktail connoisseurs and his crowd-pleasing pomegranate mojito for those looking for an easier yet equally delicious refreshment.
According to Paul, that is what bartending is all about: getting it right and seeing someone enjoy his drink. “It is always a challenge, because people come in with such high expectations – we are always on our toes. But the best part is when you see someone smile after making them something you think they will like,” he explained.
Of course, we had to put this theory to the test. After we went through the cocktail menu together, Paul decided that his Hibiscus Habanero Margarita would be the perfect fit for this week’s sampling based on our love for spice – and who are we kidding, tequila.
The verdict? This man clearly knows what he is doing. The end result was a superbly balanced drink: a fresh margarita with a spicy kick without overpowering the drink’s smoky, floral, orange and semi-sweet flavours – all in one perfectly pink specialty sip!
Hibiscus Habanero Margarita
Ice
Salt
2 oz. Tequila Reposado – according to the expert, this type of tequila is best for cocktails as it is the perfect middle between the fresh silver/white/blanco tequila and the stronger aged añejo version
1 oz. Cointreau (Triple Sec or Grand Marnier is also acceptable)
1 oz. of freshly squeezed lime juice – Paul emphasized that bottled lime juice is unacceptable!
0.5 oz DIY hibiscus syrup – bring one cup hibiscus flower leaves (a.k.a. sorrel), one cup of water and one cup of sugar to a boil, let cool and strain (bonus tip: save the softened hibiscus flowers as garnish)
0.5 oz simple syrup – can be store-bought or DIY
2 dashes of smoked chili bitters – or Angostura bitters, if you can’t find the smoked chili
1 dash of firewater bitters – or muddle a fresh hot pepper in the shaker
Combine all ingredients into a shaker and – you guessed it! – shake it, baby. Salt the rim of the glass (Paul uses a special hibiscus, chili pepper, salt mix, but he will permit a regular salt rim for us amateurs). Add ice to the glass, pour in the freshly shaken margarita, garnish with a lime and softened hibiscus flowers and ENJOY!
