Garth’s Fishook

The Turks & Caicos islands are a little bit of paradise in the Caribbean and the Grace Bay Club is one of the loveliest resorts to be found there. Each year for the past few years, the resort has created pop-up dining experiences for their guests—unique restaurant concepts that last one season only. Kone is this season’s pop-up, following the success of Biere et Boules, and its predecessors Jar on Grace Bay and the original Stix on Grace Bay. All have been imaginatively curated by Wolfgang von Wieser, Group Director of Food & Beverage for Grace Bay Resorts, to deliver a unique perspective on contemporary Caribbean cuisine, serving exciting combinations of fresh fish, local flavors and traditional island comfort foods, along with some really creative cocktails.

At Kone, I enjoyed an authentic Turks & Caicos lobster with green beans and an avocado chicken salad updated with a peppered ricotta. Another memorable dish was the Greek salad, deconstructed and delicious. But I was really missing the farro falafel they once served at Biere et Boules, and a most unforgettable cocktail called Garth’s Fish Hook, which I first enjoyed after two hours of paddle boarding—battling the winds to get back to shore. The flavors were so simple, uncomplicated, and purely refreshing.

The bartender, a talented intern named Charles Grontier, was kind enough to give me the recipe, one created by Garth Brown and no longer on the menu, which inspired me to share it here. While I love the pop-ups and their ongoing creativity, some things are worth preserving!

Yield: Makes 1 cocktail