If you have visited Rosalie Bay, you know the always-smiling Aziz is the person to see for cool cocktails and refreshing beverages to sip poolside or at the bar.
Before crafting cocktails, Aziz helped in the construction of our eco-boutique hotel and has been on staff for more than four years. The 21-year-old Dominica native was recently interviewed by Caribbean Journal for his “decidedly fresh take on a coconut rum cocktail.”
“Bartending allows me to interact with people from various nationalities,” Aziz told the Journal. “I enjoy seeing guests appreciate the creative cocktails.”
The article continues to say, “What makes his signature Bell Coconut Cocktail unique is its sourcing: Rosalie Bay’s menu highlights organic ingredients grown on the property, using them both on the resort’s menus and in its cocktails. Indeed, the coconut water used in the drink is tapped from coconuts pulled from the palm trees at the resort; the nutmeg is also grown on site.”
If you would like to bring a taste of Rosalie Bay into your home, try this recipe for Aziz’s famous Bell Coconut Cocktail. One sip will bring you back to the fresh air, swaying coconut palms and sweet fragrances of the lush landscape at Rosalie Bay Resort.
Rosalie Bay Resort’s Bell Coconut Cocktail Recipe
2 oz Coconut Rum (preferably Malibu)
4 oz Coconut Water
2 oz Coconut Cream
Blend the rum, coconut water and cream with ice in a blender. Add a touch of freshly ground nutmeg and serve chilled either in a 12-ounce cocktail glass or a coconut shell.