Princely visit inspires new cocktail
Antigua and Barbuda has created a new rum cocktail to mark the visit of Prince Harry and the islands’ 35th anniversary of independence.
‘The Prince’s Ginger’ as the cocktail is known uses two of the nation’s most famous products, rum and pineapples – principally English Harbour five year old and ‘Antigua Black’ pineapples.
The drink was created by Timmy Thomas, head bartender of the Coconut Grove resort in Dickenson Bay. One of Antigua and Barbuda’s most respected bartenders, he was recently named brand ambassador for Angostura Bitters, which is made on nearby Trinidad and Tobago.
Inspiration for the cocktail came from the ginger liqueur, ‘The King’s Ginger’, a fiery tipple enjoyed by Prince Harry’s three-times great-grandfather, Edward VII, during morning carriage rides.
Being served exclusively at the Coconut Grove, it has not been reported if the prince has had a chance to sample the new cocktail yet.
Prince Harry is on a two week visit to the Caribbean as the Queen’s representative as the monarch no longer undertakes long distance engagements. Six of the seven countries the prince will visit are Commonwealth realms where the Queen is still head of state. As well as Antigua and Barbuda which is celebrating 35 years since the end of direct British rule, he will visit Barbados and Guyana which are each marking 50 years since independence.
The recipe for The Prince’s Ginger can be seen below:
1 1/2 oz – English Harbour 5 year Rum
2 1/2 oz – fresh ‘Antigua Black’ pineapple juice
1/2 oz – fresh lemon juice
2-4 – local ginger slices
4 – freshly picked lemon grass sprigs
1/2 oz – sugar syrup
3-4 dashes of Angostura bitters
- Muddle ginger slices and lemon grass springs in a mixing glass.
- Add all remaining ingredients to muddled mixture.
- Add ice then shake vigorously.
- Double strain into a high ball glass.
- Fill with ice.
- Garnish with lemongrass and ‘Antigua Black’ pineapple peel.