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The Best Cocktail for Dreaming of Bonaire

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Photo credit Cadushy Distillery

If your trip to Bonaire can’t come any sooner, maybe a Green Bonaire cocktail will ease your pain for a while. The taste of Bonaire is undoubtably Cadushy of Bonaire Liqueur, a vibrant green cactus liqueur produced locally by Cadushy Distillery in Rincon, Bonaire. Visitors to Divi Flamingo Beach Resort & Casino should make an effort to stop by Cadushy, the only distillery on the island. It makes a different type of specialty liqueur for each of six islands in the Dutch Caribbean, as well as rum, vodka and whiskey. You can sign up for a tasting and learn first-hand how the spirits are produced.

If you have a little Cadushy of Bonaire on hand, try mixing up the refreshing Green Bonaire.

The Green Bonaire (AKA the Cadushy Special)

-1 oz. Vodka
-1 oz. Cadushy of Bonaire Liqueur
-1 oz. Triple Sec

Pour all spirits into a ice-filled cocktail shaker. Add some apple juice and just a touch of blue Curacao to enhance the green color. Shake and strain into a cold martini glass.

Add a few drops of fresh lime juice. Garnish with a slice of lime.

Here’s to Bonaire! We hope you can come visit soon!

Meet the Celebrity Chef Coming to Windows on Aruba

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It’s Aruba Restaurant Month, and we’re celebrating throughout October at Divi Resorts. In addition to the special menus on offer throughout the month at Windows on Aruba and pureocean, Windows on Aruba is hosting the award-winning New York chef Seamus Mullen for a one-night-only dinner on Friday, October 14.

Chef Seamus is a chef, restaurateur and cookbook author who is best known for his inventive yet approachable Spanish cuisine. He has appeared on the Food Network’s The Next Iron Chef, as a featured judge on Chopped and Beat Bobby Flay, and as a guest on The Today Show and CBS’s This Morning. 

Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was awarded two stars from The New York Times, and was named a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, he opened El Colmado, a Spanish tapas and wine hall in New York’s Hell Kitchen. He has been named a semi-finalist for Best Chef New York City by the James Beard Foundation three years in a row.

The VIP dinner at Windows will feature a prix-fixe menu created by Chef Seamus. Each course will be paired with a different wine from the restaurant’s extensive selection. The dinner will be available at a rate of $120 per person. Advance reservations are required, and can be obtained by emailing clubhouse@diviresorts.com or calling 297-523-5017.

Chef Seamus will also make an appearance at the 2nd Annual Bartender’s Brawl the following day, Saturday, October 15. The event is hosted beachside at Divi Aruba All-Inclusive Beach Resort, and is also part of Aruba Restaurant Month.

Interested in visiting the island during Aruba Restaurant Month? Take advantage of last-minute deals on October stays at participating Divi Resorts! Enjoy 30% off accommodations—as well as complimentary breakfast for two—at Divi Aruba Phoenix Beach Resort, Divi Dutch Village Beach Resort, and Divi Village Golf & Beach Resort.

Find details on the special offer here, and details on Chef Seamus’s VIP dinner here. Windows on Aruba is located at Divi Village Golf & Beach Resort.

Two Local Bonaire Cocktails to Say Goodbye to Summer

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Photo credit Cadushy Distillery

How are you celebrating the end of summer? Our culinary team at Divi Flamingo Beach Resort & Casino on Bonaire designed two cocktails using spirits from the local Cadushy Distillery. Famous for its cactus liqueur, Cadushy is also the only distillery on the island of Bonaire. It produces a different type of specialty liqueur for each of six islands in the Dutch Caribbean, as well as rum, vodka and whiskey.

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Photo credit Cadushy Distillery

Bonaire Ariba
(Pictured above)

Fill shaker with ice cubes
1 pour Cadushy Vodka
1 pour Rom Rincon
1 pour Kukui of Aruba
1 pour crème de banana
Top off with 1 part orange juice and 1 part pineapple juice

Fill glass with ice cubes, strain the mixture into the glass and decorate with fruit and a toothpick umbrella. Welcome to Bonaire!

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Cadushy Special

Fill shaker with ice cubes
1.5 pour Cadushy of Bonaire
1 pour blue curacao
Top off with pineapple juice

Fill glass with ice cubes, strain the mixture into the glass and decorate. You’re on island time now!

 

New Adventure Tours from a New Pier at Divi Little Bay

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Divi Little Bay Beach Resort on St. Maarten recently opened a new pier on the property in tandem with Aqua Mania Adventures, one of St. Maarten’s largest water adventure companies.

Beginning this month, a wide range of water sports and adventure tours led by Aqua Mania will start at the 100-foot-long pier, made of steel and concrete and finished with wood for a pleasing look.

Conveniently located on the grounds of Divi Little Bay near the Aqua Mania Adventures kiosk, the pier will serve as the launching point for round-the-island trips, champagne brunch sails, sunset sails and adventure tours.

See below for the weekly schedule of departures from Divi Little Bay, subject to change. For the most current schedule, contact Aqua Mania Adventures.

Tuesday: Santino Round the Island Cruise

Wednesday: Sand Dollar Half Day Snorkeling Adventure to Creole Rock and Santino Round the Island Cruise

Thursday: Tango Sunset Sail

Friday: Sail La Vie and Moon Dance Sailing Charters to Anguilla

Sunday through Friday: Double Tank Scuba Dives and Discover Scuba Courses

Daily: Water Sports Rentals

Debby Lind-Steyn, Manager of Aqua Mania Adventures, looks forward to launching trips from Little Bay. “We’re excited about the new pier at Divi Little Bay Beach Resort,” she says. “Sailing from the Little Bay peninsula is just so beautiful. Our clients will have lots of photo opportunities the moment we cast off.”

Celine Van Meer, General Manager of Divi Little Bay Beach Resort, believes the pier will greatly add to the resort’s guest experience. “Being able to offer our guests fabulous island trips just steps from their hotel room is very exciting,” she says. “We already have our top-notch water sports center that offers scuba diving and a wide array of rental options such as wave runners, paddleboards, hobie cats and pedal boats. This new pier means our guests can enjoy even more fun activities right from our bay.”

Celebrating the Fourth of July at Divi Aruba Phoenix

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Divi Aruba Phoenix Beach Resort held an all-day celebration on July 4 with plenty of music and live entertainment in honor of American Independence Day. Guests and staff decked themselves out in patriotic red, white, and blue.

The day started with the raising of the American flag and a moving rendition of the National Anthem by a wonderful guest. Guests and employees joined in a singalong to “New York, New York,” and kids were treated to a scavenger hunt and an ice cream prize for all as parents and other families enjoyed barbecue burgers and hot dogs from purebeach. Festivities continued with a fun game of volleyball and Happy Hour at purebeach. As the day wound down and the stars came out, guests relaxed on the beach and enjoyed a distant fireworks show on Palm Beach.

Divi Phoenix hopes everyone in the Divi family had a safe and fun Fourth of July! Let us know how you celebrated in the comments.

Taste the Caribbean in Your Own Home

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Just returned from an idyllic vacation at one of our resorts? About to take off for the Caribbean and craving a head start on your tropical getaway?

If you’re in the mood for a taste of Bonaire, Chef Antonio Bruni, executive chef of pureocean Beachside Dining and Chibi Chibi Bar & Restaurant at Divi Flamingo Beach Resort & Casino on Bonaire, shared his recipe for pavlova with us. Pavlova is a soft, light meringue dessert topped with fruit—perfect for enjoying on a hot summer day.

Chef Antonio’s Pavlova

This recipe serves 6-8.

For the meringue:

-6 egg whites
-9 oz. caster sugar
-1 tsp. white wine vinegar
-1 tsp. corn flour
-1 vanilla pod, scraped

For the topping:

-Berries and tropical fruits cut into cubes (such as kiwi, mango, pineapple, strawberries, and/or blueberries)
-3 tbsp. caster sugar
-1 cup heavy cream

Preheat oven to 220 degrees Fahrenheit. Whisk the egg whites with an electric or hand mixer until stiff. Adding sugar 1 tbsp. at time, whisk in the vinegar, corn flour, and vanilla pod until the mixture looks glossy.

Using 2 tablespoons, scoop the meringue into a dish covered with parchment paper, give it a shape you like, and create a nest in the middle to fill with the topping later.

Bake for 1 hour, then turn off the oven, and let the pavlova cool completely while inside the oven.

Chop the fruits while the meringue cools down. (Chef Antonio likes citrus fruits to balance the sweetness of meringue and the fatness of heavy cream. He also suggests dressing the fruit with passion fruit juice to give an extra kick.)

Whip the cream with 3 tbsp. of caster sugar.

Place 2 scoops of cream in the center of the pavlova, add 2 more tablespoons of fruit salad on top the cream, and serve.

This May and June also mark Bonaire Cuisine Months, a celebration of Bonaire’s growing culinary scene. Tourism Corporation Bonaire created this annual two-month period to help introduce Bonaire’s wide variety of excellent fare to the world. If you’re on Bonaire, make sure to stop by pureocean Beachside Dining and Chibi Chibi Bar & Restaurant at Divi Flamingo Beach Resort! Chef Antonio will appreciate your support of Bonaire’s exciting cuisine.