Nov 23, 2014
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Island Hops: Guinness’ New West Indies Porter

Words by Jesse Serwer


Every Caribbean island of note has at least one domestic beer that’s cherished and enjoyed locally. In a select few cases, these beers are also appreciated and enjoyed on neighboring islands and around the world. But the honor of being the most revered and ubiquitous beer across the region is reserved for one from Ireland: Guinness. (Holland’s Heineken follows at a close second.)

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Media Watch: Appleton Estate’s “From Jamaica With Love” Commercial

Words by Jesse Serwer


We’ve been saying this for years: rum is in need of a makeover. Vodka, tequila, Scotch, Bourbon and even gin have all become fashionable among young people in recent years, thanks in large part to good, or at least savvy, marketing. Rum has stubbornly refused to follow along, with brands content to either die out with their aging customers, or to rely on the same old parrots and pirates.

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Toppa Top 10: LargeUp’s Holiday Gift Guide 2013

Words by LargeUp Crew—

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Trini Christmas, 101: How To Make Ponche-de-Creme

Words by Tishanna Williams—


Nothing says Christmas in the Caribbean like potent, creamy drinks made with hefty amounts of rum. In past years our Puerto Rican and Haitian contributors have given us coveted recipes for coquito and cremas, respectively. This holiday, we turn our attention to Trinidad with not one but two “Punch-a-Cremes” brought to us by resident Trini expert, Tishanna Williams.

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Taste Test: Cruzan’s New Rum Cream, Velvet Cinn

Words by Jesse Serwer—


We were super bummed to learn last year that Cruzan would be discontinuing its rum cream. Not only did the St. Croix distillery’s original variation on the Caribbean after-dinner favorite top our Toppa Top 10 rum cream countdown, but it was the one we could reliably count on finding at our local liquor store. While we’re still miffed it’s no longer around, we now see the silver lining.

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Sak Kafe: Haiti’s Kafe Kreyol is the Best Coffee You Never Tasted

Words by Jesse Serwer—


Chances are, if you have never been to Haiti, you have never tried Haitian coffee. Unlike other coffee-producing regions such as Colombia, Jamaica and Indonesia, coffee growers in Haiti produce mainly for domestic consumption, not export. Though Haiti was the world’s largest coffee producer (in the late 1700s, when Haiti was the most profitable colony on the planet, it was responsible for something like half of the world’s coffee) making its coffee growers, by and large, never modernized their plantations to accommodate mass production. While this means less cash has trickled into the Haitian economy through the profitable industry (all of Haiti’s coffer is Arabaica, the high-quality bean used in gourmet coffees), the silver lining is that coffee from Haiti may be the most authentic in the world. “We kept the original tipica tree,” Douglas Wiener, the fourth-generation grower behind popular brand Cafe Selecto, said in this video interview. “When you drink coffee from Haiti, it’s like drinking coffee from 200 years ago.”

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