Boating with extended family and friends can be fun, but also frustrating. The key is finding overnight accommodations that everyone will love. And that key unlocks the door at Ocean Key Resort and Spa.
Most boat owners have experienced that awkward moment when non-boating friends or relatives invite themselves to be onboard guests. Taking them out for a day cruise is usually not a big deal. But overnights can be uncomfortable. Uncle Gene from Michigan is a night owl and Aunt Gertie sleeps until noon.
A better option is to meet in a destination that’s accessible by air, land, and sea has a lot of entertainment options and offers overnight accommodations that even the pickiest relatives will like. All those requirements and more can be satisfied in countless locations, but one of the most popular by far is Key West, Florida. Since Key West is also known as the Southernmost City in the continental United States, relatives get the added benefit of crossing it off their travel bucket list.
If you want to be close to where the action is, the best dockage is at A&B Marina in the heart of Old Town. The marina handles vessels up to 190-feet LOA with a max beam of 24 feet. Also, there are plenty of dining options at the marina and within a block or two. Plus, it’s only a couple blocks to Duval Street. Keep in mind: because of its location and popularity, slips fill up quickly. Check for availability as soon as your travel dates are firmed up.
Duval Street
The relatives will be happy at Ocean Key Resort and Spa located just two blocks away at the very end of Duval Street. It’s nearly impossible for them to get lost on their way from the marina. The resort is adjacent to Mallory Square, where street jugglers and musicians entertain visitors for tips and sunset is celebrated on a daily basis at the waterfront.
Ocean Key Resort and Spa’s Sunset Pier is widely known as the best seat in town to experience the daily sunset celebration—it was damaged during Hurricane Irma and is scheduled to reopen in early October 2018. But if your relatives prefer to watch the goings-on from a distance, all 100 rooms and suites at Ocean Key Resort and Spa have a private patio overlooking either the Gulf of Mexico, the Key West Harbor or Mallory Square, where the nightly sunset view from their own patio is sure to be one of their favorite Key West memories.
If your cousin Ginger just got engaged, Ocean Key Resort and Spa is also a great venue for her wedding. There’s an on-site wedding planning service to make the day perfect. Ginger and her attendants will enjoy pre-nuptial pampering at SpaTerre day spa with a wide selection of services, while her fiancé, Gerald, and his pals refresh themselves in the pool and at LIQUID, the pool bar. Then after the ceremony, the covered patio at Hot Tin Roof Restaurant can be closed off for their private reception with a stellar waterfront view, especially at sunset. (The name of the restaurant is a tribute to playwright Tennessee Williams, who was a frequent visitor to Key West.)
The Sights
Once your relatives get settled in at the resort, it might be hard to get them to leave. There are plenty of information sources for what to see and do in Key West—it just depends on your interests, and there are too many options to include here.
But if you want to get an overview of some of the sights in Key West without getting blisters on your feet, the 90-minute Trolley Tour is, in my opinion, one of the best ways to see the most. There are 13 stops, and you can hop on and off all day—trolleys come about every 30 minutes—to explore the areas that are of particular interest. The trolley drivers are entertaining and knowledgeable about Key West.
If one of your trolley stops includes a tour of the Hemingway Museum, you may appreciate the fact that your Trolley Tours ticket also includes free admission to the Hemingway Rum Company Distillery, which is located on Front Street between A&B Marina and Ocean Key Resort and Spa. Guided tours explain the history of rum, the craft behind making Papa’s Pilar and offer a rum tasting of several varieties at the end of the tour.
The popularity of wine and spirit tourism has expanded to rum, and aficionados should not miss an opportunity to learn about and sample this artisan-crafted spirit that bears the name of an explorer the likes of Ernest Hemingway. Indeed, the fact that the company bears the name of his boat, Pilar, is reason enough for any boating enthusiast to visit. The fact that it’s named for one of the world’s most iconic storytellers and adventurers was reason enough for me.
8 tsp. sugar
4 oz. rum
12 oz. strong coffee (preferably espresso)
4 twists of lemon peel
Directions:
Place 2 teaspoons sugar and 1 ounce of rum in each cup and top with coffee. Twist each lemon peel and rub over the cup rim to release essential oils, then drop the peel into the glass. Serve immediately.
The Moorings debuts a new Martinique Charters Experience
LOOKING FOR A NEW FLAVOR in Caribbean chartering? Try the Martinique Rum Experience with The Moorings. The French islands aren’t as frequented by Americans as the U.S. and British Virgin Islands, but they certainly should be. The charm is a delightful combination of Old World European elegance meets New World, toes-in-the-sand, sun-drenched tropics. What better way to theme a crewed charter to such a destination than to tour and taste in the world-famous factories where rum has been distilled from the island-grown sugarcane for centuries?
“Martinique represents a new charter destination for The Moorings, which offers a cultural aspect unique from our other Caribbean destinations. To be able to explore all this island has to offer, with the added flexibility of this all-inclusive crewed yacht and the immersive nature of the rum tours ashore, is something we are very excited to share with our guests,” says Ian Pedersen, the Clearwater, Florida-headquartered marketing manager for the Americas. Charters depart from The Moorings’ St. Lucia base at IGY’s Rodney Bay Marina for a cruise north about 50 miles to Martinique aboard a Moorings 4800 or 5800 catamaran.
Alternatively, it’s possible to fly directly into Le Marin, Martinique, to rendezvous with your yacht if you want to get right to the rum-sipping. Charter highlights include a visit to the famed Clement and Neisson rum factories, as well as various cultural stops, such as Saint-Pierre to visit the volcano museum and zoo; La Pointe Marin for its beautiful beach, gourmet restaurants and upscale shops; Grand Anse d’Arlet, known for its half-mile of golden-sand beachfront; and Fort-de-France, where strolling the local markets and botanical gardens is the “must” thing to do.
“The dates for 2017 and 2018 are very flexible and operate in much the same way as any of our other crewed charters in the Caribbean. Guests can depart for five or more days of their choosing, as long as the boat is available for their dates, and will set sail from our marina in St. Lucia to then explore this Martinique charter,” says Pedersen.
Barbados beckons to those seeking pristine beaches, a bottle of rum and a touch of history.
Traditionally known as the first landfall for New World-bound ships from Europe and Africa, the small country of Barbados is today more famous among cruisers for its beach beauty and restored British architecture. The island also proudly lays claim to being the birthplace of rum.
While cruise ships coming from Europe still keep Barbados’ “first port-of-call” fame intact, American cruisers often discover Barbados toward the end of a voyage down the Antilles. Slightly outside of the hurricane belt and with several protected harbors, the island is a popular over-wintering spot.
Barbados is a coralline island (part of the secret behind its more than 80 snow-white beaches) but makes up for its relatively flat interior with a varied coastline. The most remote and uninhabited corner of the island is the far north where ironshore cliffs rise up from the sea. The coastline turns gentle as it sweeps south along the Caribbean side. The Platinum Coast—so named for the amount of money concentrated in the villas and hotels around Bridgetown—sweeps down along the west coast. The island’s far eastern shore turns wild again, with elegant beachfront resorts giving way to small fishing towns and a more easygoing local life.
Amerindians from South America originally settled the island before the arrival of Europeans in 1627. The advent of the slave trade and the establishment of sugar cane plantations quickly turned the island into a hub for trans-Atlantic business.
Sweetfield Manor is a restored plantation house on a hill above Bridgetown. It has been converted into a bed and breakfast by owners George and Anni Clarke (pictured).
High tea at the Fairmont Royal Pavilion, the most British resort on Barbados. The island is often called the most British in the Caribbean due to the nearly 400 years of uninterrupted British rule.
Costumed dancer in one of the many bands that ‘jumps up’ on Grand Kadooment Day to celebrate the end of the annual Crop Over celebration. Crop Over is an 18th-century festival honoring the end of the sugar cane harvest.
Black cow and a rare road sign in the Scotland District, a hilly highland region in northeastern Barbados.
The Basin is a secret bathing spot beneath sea cliffs outside the small village of Bathsheba. The surrounding beaches along the wild east coast are often too rough for swimming. But the nearby surfing breaks – including the world famous Soup Bowl – draw an international crowd.
High tea at the Fairmont Royal Pavilion, the most British resort on Barbados. The island is often called the most British in the Caribbean due to the nearly 400 years of uninterrupted British rule.
Horse races are held at the Barbados Turf Club on the old grounds of Garrison Savannah, where the British Caribbean Force was once billeted.
Sweetfield Manor is a restored plantation house on a hill above Bridgetown. It has been converted into a bed and breakfast by George and Anni Clarke.
The beach at the Fairmont Royal Pavilion, the most British resort on Barbados. The island is often called the most British in the Caribbean due to the nearly 400 years of uninterrupted British rule.
Cattlewash Beach. The wild east coast of Barbados north of the village of Bathsheba is a long stretch of sand where the ‘white horses’ – thundering Atlantic waves – finally hit land after traveling all the way from Africa.
Rum shop. These local taverns are the heart of every village.
More so than anywhere else in the English-speaking Caribbean, Barbados retains much of its colonial architecture. The grand Georgian and Victorian mansions of the upper-crust British administrators and the sugar barons’ coral-stone “Great Houses” out on the plantations remain as enduring monuments to what was once one of the richest ports—thanks to sugar—in the Empire. More than a dozen 17th and 18th-century buildings still survive throughout the island. No less remarkable are the brightly painted chattel houses—mobile wooden homes built by freed slaves. This architecture is unique to Barbados and a testament to the unbroken African spirit that not only survived the darkest days of the slave trade but also prevailed.
To get a good sense of Barbados’ history, head south to the Sunbury Plantation House in the heart of St. Philip’s sugarcane country. The 300-year-old plantation has been restored to its original grandeur and serves breakfast, lunch, afternoon tea, and candlelit dinners. Hunte’s Gardens in the cool highlands of St. Joseph offers a private botanic garden with whimsical statues, winding paths and shaded benches for quiet contemplation. Enjoy a chilled glass of rum punch at the end of your tour, and shop for souvenirs in the nearby nursery.
Hurricanes rarely strike Barbados. The climate is deeply tropical with northeast trade winds keeping the highs to an average of 78 degrees, and daily rainfall amounts to less than a quarter inch. Beachgoers quickly find the water just as delightful, with a year-round range in the low 80s. The island experiences two mild seasons: the dry season (winter and spring) when the temperatures dip slightly and less rain falls, and the wet season (summer and autumn) with warmer days and more precipitation.
The roughly quarter million locals, known as Bajans, are mostly descendants of African slaves and West Indians but retain strong cultural ties to the British. Cricket games, high tea and horse racing are among some of the favored pastimes. Islanders share a conservative, religious outlook on life—more than 75 percent are Christians—and Sundays can be particularly quiet days, especially beyond Bridgetown. This tradition comes through on a daily basis with the polite nature of Bajans; visitors are besieged with “good morning” greetings and smiles.
The religious conservatism notwithstanding, the Bajans also share a common love of partying. Friday and Saturday nights see locals gathering at rum shops to debate politics or heading to the beach for an evening fish fry and impromptu party.
The island’s endless celebrations are another draw for cruisers. February kicks off with the Hometown Festival in St. James Parish, followed by the Oistins Fish Festival food fair and the Sandy Lane Gold Cup horse races at the historic Garrison Savannah Racecourse. There’s a Barbados Reggae Festival in early spring before festivities culminate in summer’s Crop Over Festival to celebrate the close of the sugarcane harvest. This spectacularly colorful multiday celebration has evolved into one of the wildest carnivals in the Caribbean with dancing bands, late-night parties and copious amounts of rum.
It doesn’t take much effort to find rum on Barbados. The island is the self-proclaimed birthplace of and rum capital of the world. Rum shops (small, local bars) are ubiquitous around the island and a popular gathering spot for locals and tourists alike to enjoy a rum punch or Bajan painkiller. The island’s rum heritage goes back over 350 years, but it wasn’t until 1703 that the island began exporting its alcohol. That was the year Mount Gay Rum first began operations. A popular way to explore the rum culture is to join a Mount Gay Rum Tour and see how the island’s oldest distillery makes rum. Not surprisingly, the tour ends in the bar with a taste-testing session.
Barbados’ capital, Bridgetown, is worth a visit, whether you’re looking for the latest nautical charts or need to fix a prop. An attractive port, Bridgetown and its garrison have been named World Heritage Sites. The harbor often looks more like a glacier since it’s bow-to-stern with iceberg-white cruise ships for most of the year. But just a short taxi ride downtown provides access to malls, duty-free shopping and blocks of beautifully restored colonial architecture. The inner marina and Chamberlain Bridge create a safe haven for small boats, while Independence Square, in the center of the city, is a great place to relax, have a picnic and take in views of Parliament.
Beyond the marinas, sailors will find plenty of adventure. The annual Mount Gay Round Barbados Race (January 16-24, 2017) celebrates the island’s nautical history, while a variety of smaller regattas are held on weekends throughout the island.
Barbados is also popular for water sports beyond sailing. Scuba divers will find plenty of dive sites scattered along the coral reefs. Much of the dive action is clustered around Carlisle Bay Marine Park near Bridgetown, as it’s home to a half dozen shipwrecks. Based on Pebbles Beach, Dive Barbados Blue is the only dive shop on the island with staff marine biologists. Their two custom dive boats can reach most of the dive sites between Carlisle Bay and Oistins Bay in a few minutes. The jewel is the Stavronikita, a 365-foot freighter sunk in the Carlisle Bay Marine Park. Dottins dive site off Holetown is a great place to spot sea turtles and barracuda.
Surfers are drawn to the east coast around Soup Bowl, an internationally famous surfing spot. The island’s near-constant winds (frequently onshore) and sheltered waters also make Barbados a mecca for kite surfers.
Story & photos by Jad Davenport, Southern Boating Magazine November 2016
— BARBADOS CRUISER RESOURCES —
DOCKAGE
Port Ferdinand Marina and Luxury Residences Retreat, St. Peter; portferdinand.com U.S. & Canada (855) 346-8662
Barbados (246) 272-2000
-82 residences, 120 full-service berths, ships’ store, and marina services
Port St. Charles Yacht Club
St. Peter; portstcharles.com/berthing (246) 419-1000 ext. 2230; Dockmaster Derek Ince
-Berths up to 200 feet, 6 megayacht berths up to 250 feet, 2 offshore mooring buoys for yachts greater than 250 feet
MOORING/ANCHORAGE
As always, we encourage readers to consult their most up-to-date and preferred cruising guide for the safest anchorages with the best scenery.
For centuries, sailors have shaped the cocktail scene. Although their standard fare didn’t quite match the modern Old Fashioned, the concoctions sailors developed decades ago influenced the way we currently enjoy alcohol. During the 16th century, sailors from the British Navy were given rations of beer and wine. However, the wine quickly turned to vinegar and the beer spoiled long before ships reached land. The introduction of rum from the Caribbean gave crew access to liquor that wouldn’t spoil, but the poor quality of the rum inspired the sailors to spice it to enhance the taste. When the rum rations were reduced in 1740, sailors were given sugar and lime to make up for the decreased quantity; the mixture became known as grog. Sugar and lime not only improved the taste of the drink, but the vitamin C also helped prevent scurvy. Grog was so popular that the drink soon spread beyond the sea to shore and inspired recipes that are still enjoyed today.
Classic Daiquiri 1½ oz. light rum
1 oz. lime juice, freshly squeezed
1 tsp. sugar or simply syrup
In a cocktail shaker, shake all ingredients well with ice and strain into a chilled cocktail glass.
Dark ‘n’ Stormy 2 oz. dark rum
4 oz. ginger beer
½ cup ice
In an old-fashioned glass, combine rum and ginger beer. Add ice and stir.
Rum Runner ¾ oz. spiced rum
¼ oz. blackberry liqueur
¼ oz. crème de bananes
2 oz. orange juice
8 oz. crushed ice
In a blender, combine spiced rum, blackberry liqueur, crème de bananes, orange juice, grenadine, and crushed ice. Blend until slushy and pour into glass.
Tomorrow We Sail 3½ oz. champagne
½ oz. LBV port
½ oz. dark rum
1 tsp. triple sec
In a champagne flute, combine ingredients and garnish with a twist of orange peel.
Seared Jumbo Shrimp with Black-Eyed Pea Salsa Preparation time: 30 minutes Cooking time: 10 minutes Serves: 6
1 16-oz can black-eyed peas, rinsed and drained, or frozen peas, thawed and rinsed
1⁄2 cup red bell pepper, diced 1 jalapeño, seeded and diced 1 Hass avocado, pitted, skinned, chopped 1⁄2 c. celery, diced Juice of 1 lime 1⁄2 tsp. hot sauce (optional) 1⁄3 c. olive oil 1⁄4 c. cilantro, chopped Kosher salt and pepper to taste 11⁄2 lbs. jumbo shrimp, peeled and deveined 1 tsp. garlic and herb seasoning
In a medium bowl combine black- eyed peas with the next four ingredients. Add lime juice, hot sauce and 2 tablespoons olive oil. Gently fold in cilantro and season with salt and pepper. Set aside. Place shrimp in large bowl and drizzle with 2 tablespoons olive oil and garlic seasoning. Heat remaining oil in a large skillet or grill pan over medium-high heat. Sear shrimp about 2 minutes per side until cooked through. Serve with side of salsa.
Kale Salad with Blue Cheese and Bacon Preparation time: 20 minutes Cooking time: 10 minutes Serves: 6
6 oz. kale, lightly chopped
4 oz. bacon, cooked and crumbled 1⁄2 c. blue cheese, crumbled
1⁄4 c. dried cranberries
1⁄4 c. toasted almonds
1⁄2 c. olive oil
1⁄4 c. balsamic vinegar
1 tbsp. honey
1 garlic clove, minced
Pepper
In a large bowl combine the kale, bacon, blue cheese, cranberries, and almonds. In a small bowl whisk together the olive oil, vinegar, honey, and garlic. Toss salad with dressing and season with pepper.
1 c. yellow cornmeal
1 c. all-purpose flour
1 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄4 c. sugar 1 tbsp. finely chopped rosemary 2 large eggs, lightly beaten 2⁄3 c. low-fat buttermilk 2⁄3 c. extra virgin olive oil 1⁄2 c. sliced green olives
In a large bowl combine dry ingredients and rosemary. In a smaller bowl combine eggs, buttermilk and oil. Fold wet ingredients into dry and add olives. Spread mix into greased 9×9-inch square pan and bake at 400 degrees for 30 minutes until golden.
New Year’s Day Punch Preparation time: 15 minutes Serves: 6-8
8 oz. dark rum
4 oz. Cruzan Guava or other fruit-flavored rum 12 oz. grapefruit juice 4 oz. cranberry juice 1 c. club soda
Combine all ingredients in a pitcher. Pour over ice. Garnish with slices of fresh lime.
2 lbs. mahi filets, cut into 3-4-inch pieces
2 shallots, diced
1 jalapeño, seeded, diced
1 large mango, peeled, diced
1 red or yellow pepper, diced
2 tbsp. lime juice
3 tbsp. olive oil
1 tbsp. honey
4 egg whites
2 c. seasoned panko crumbs
1/3 c. peanut oil
Salt and pepper to taste
In a bowl combine shallots, jalapeno, mango, and pepper. Add lime juice, olive oil and honey, and toss well. In two separate bowls, whisk egg whites and pour panko crumbs. Dip mahi in egg whites then panko and set aside on a plate. Heat peanut oil in large skillet. Working in batches, sauté mahi in skillet about 4 minutes per side until golden and cooked through. Serve with relish.
Grilled Vegetables with Mint Vinaigrette Preparation time: 30 minutes Cooking time: 10 minutes Serves: 6
1 tbsp. honey
2 tbsp. fresh lemon juice
1/2 c. olive oil
1 clove garlic, smashed
3 tbsp. fresh mint
Salt and pepper to taste
3 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 eggplant, sliced
4 large Portobello mushrooms, rinsed
1 red onion, cut into wedges
In a bowl whisk together honey, lemon juice and olive oil. Add garlic and mint, season with salt and pepper, and whisk again. Place sliced vegetables in a shallow baking dish. Season with salt and pepper, and drizzle half the vinaigrette over the top. Grill vegetables over medium-high heat about 10 minutes, turning halfway to prevent burning. Place on platter and drizzle with remaining vinaigrette.
2 sticks butter
2 c. light brown sugar
1 tsp. vanilla
2 large eggs
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. macadamia nuts, toasted, chopped
2 c. sweetened coconut flakes
Melt butter in a large saucepan then whisk in brown sugar and vanilla. Add eggs and whisk until smooth. In a large bowl combine flour, baking soda and salt. Stir in macadamia nuts and one cup of coconut. Add dry mixture to butter mixture, stirring well. Pour into 13 x 9 inch pan. Sprinkle remaining coconut on top. Bake in preheated 350-degree oven for 35 minutes.
