The Best Chocolate Cocktail in the Caribbean
- June 2nd, 2014
- in Yachting
From Sea Level – The Best Chocolate Cocktail in the Caribbean
Photography courtesy of Megan Schlobohm, Chef – SV Lolalita
Sailing around the Virgin Islands for as long as we have has allowed us to sample some of the best BBC’s (Baileys, Banana Colada), Bushwackers and Mudslides around. Our love of these chocolaty concoctions alongside, bananas, coffee and coconut has inspired us to create a masterpiece in cocktails that could be the best beverage you will have ever tasted.
On our sailing catamaran Lolalita, before every charter, we get to know guests through a preference sheet – this precious document is our gateway into each guests’ customised, personally-tailored vacation.
We acquire this information from our upcoming guests not only because it’s vital to our understanding of how we can best prepare for their vacation, but also because some of them are extremely entertaining.
Learning this phrase, it instantly made sense and became very dear to me, because in all delectable honesty, the Virgin Islands is a haven for this tasty sport.
Many a hot, sunny day, I’ve sat on a bar stool, mesmerised by the ‘slinging’ of alcohol into whirring, icy blades, anticipating the gorgeous, refreshing concoction that will soon fill a curiously-shaped glass. Of course it’s never just one drink, but many and of various flavours.
In essence, it’s an art form and a delicious one! With that in mind, we welcome you to a drink we fashioned from our love and experience of the islands. It’s been very popular with our guests so without further ado, here is The Monkey Lola.
“The Monkey Lola” – because this drink isn’t monkeying around
1 oz Baileys 1 oz Kahlua 2 oz Dark Rum 1 oz Cream of Coconut ½ ripe banana (frozen if possible) 1-2 scoops vanilla ice cream 1 cup ice Chocolate Syrup Ice Meyer’s Rum Maraschino cherry
In a blender combine Baileys, Kahlua, dark rum, cream of coconut, banana, vanilla ice cream, and a healthy squirt of chocolate syrup. Blend up and add ice, ice cream, or more dark rum (or all three) as needed.
In a clear, tall glass—at least 8oz—drizzle chocolate sauce up and down the inside of the glass. Pour your Monkey Lola mixture into the glass; top with a Meyer’s Rum floater and a cherry.
Best enjoyed with your toes in the sand.