The idea of learning how to make craft cocktails while dining on locally-sourced organic food under the Caribbean sun sounds like a fantasy, something more fit for the pages of a Nancy Meyers script or epic romance novel than reality. However, a few months ago, while most of us were still dodging puddles of icy slush on the way to work, a number of culinarily-inclined vacationers found themselves in just this situation. The cause of this unreal marriage of beautiful place and delicious food was a four-day First We Eat Photography + Cocktail workshop hosted in the Virgin Islands by the authors of Adventures In Cooking, Reclaiming Provincial , and Foolproof Living. Set against a backdrop of stunning ocean vistas, this is most certainly a wish-we-were-there sort of occasion. Luckily, we can revel in the festivities remotely—with photos by Eva Kosmas Flores and a sample recipe for a Gunpowder Cocktail from the workshop. Take a peek below!

Photography be Eva Kosmas Flores

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands


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Saturday
Dinner: Conch fritters with mango chili sauce
Ripe Papaya Salad
Seafood Callaloo
Pineapple Upside Down Cake

Sunday
Breakfast: Mango coconut smoothie bowl, toast, cream cheese, sliced meat, granola, bowl of fresh fruit
Lunch: Sweet potato Bunny chow, Salad
Dinner: Jerk Chicken with spanish rice, beans, fried plantains
Dessert: Coconut Tart

Monday
Breakfast: Fried Egg Avocado Toast with Lemon Juice & chili flakes, bowl of fruit
(Lunch at Saba Rock restaurant)
Dinner: oxtail Pepperpot (with orange zest and pumpkin) + Fungi, bell pepper, tomato, tropical fruit & Pineapple skewers, Jicama Salad
Dessert: Broiled Mango with a Coconut Cream Reduction

Tuesday
Breakfast: Plantain baked French toast with tea custard & honey, bowl of fruit
Lunch: Pumpkin Goat roti and Good Moon Farm salad
Dinner: Ackee & saltfish, Pineapple & goat cheese salad
Dessert: Fried bananas over ice cream with honey and sesame seeds

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands

Gunpowder Cocktail
Courtesy of Red & Brown

    3 tea bags of black tea
    ½ cup boiling water
    3 tablespoons granulated sugar
    1 ¾ ounce gunpowder proof dark rum
    1 orange zest twist

Steep the 3 tea bags in the boiling water for 4 to 6 minute or until dark. Remove the tea bags and stir in the sugar until completely dissolved. Place in the refrigerator and chill for 30 minutes. In a mixing glass with cubed ice, stir the rum and tea mixture together. Strain into a Collins glass with cubed ice, garnish with orange zest twist and serve.

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands

west elm - A Cocktail and Photography Workshop in The Virgin Islands

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