Mid-afternoon Sunday finds us in relax mode by the pool at The Jewel Dunn’s River. We are trying our utmost best to restrain our laughter as we pore through the pages of our weekend read — Tucker Max’s politically incorrect, riotously funny I Hope They Serve Beer In Hell. Unsurprisingly, the frequent chuckles send quizzical stares our way from guests in the pool. We decide an order of cocktails would pair well with the lounge chair literature. Enter the diminutive, gregarious bartender Cornell Taylor. He’s worked at The Jewel for two years, and with Sandals Dunn’s River, the previous occupants of the resort property. “I love everything about being a bartender,” the 12-year veteran shares.

“I love the drinks and the colours,” Taylor notes. “I can tell the taste of a drink just by making it without even tasting it.” A bit of a showboat, Taylor is gifted at flairing — the bartending ability to flip bottles in extravagant fashion. “I love the excitement of doing it and also being able to meet people from all over the world,” he adds.

Taylor, who credits his younger brother for introducing him to the bartending profession, says there is no downside to his job. “What’s most important is knowing how to deal with your guests and just how much alcohol to serve — we don’t want them getting too drunk and exhibiting bad behaviour.”

Thursday Food shares refreshing cocktail recipes from The Jewel Dunn’s River drink menu. (Photos: Karl McLarty)

Emerald Green

Ingredients:

1 1/2 oz white rum

1/4 oz Blue Curacao

3 oz pineapple juice

1/4 oz lime juice

Jamaican Gem

Ingredients:

1 1/2 oz white rum

1/4 oz Blue Curacao

30 oz cranberry juice

1/2 oz sweet and sour (lime juice and simple syrup)

Red Ruby

Ingredients:

1 1/2 oz Gold Rum

1 1/2 oz orange juice

1 1/2 oz pineapple juice

Splash of grenadine

Splash of ginger