Drink Recipes View Our Menu Party/Groups
Check out these Virgin Island Specialties,
and remember that we use real fruit in our cocktails
at The Beach Bar. It makes a huge difference!
Painkiller • Lime & Coconut • Bushwacker • BBC • The Shot of the Month
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For 1 Drink:
Mix juices together in a cocktail shaker. Pour juices into a glass filled with ice. Add rum then top with a grating of fresh nutmeg (you can be pretty liberal with the nutmeg; see how much you like but it is a definite ingredient not just a garnish). Finish with a swizzle stick or straw. Painkillers are best made with Pusser's Rum and fresh nutmeg, both of which you can get here in St John. Our neighbors: St John Spice have fresh nutmeg and graters for sale. |
If you like Piña Coladas, For 1 Drink:
Put all ingredients in a blender. Add 1 glass of ice. Blend till smooth. You can add a dash of Sprite or simple syrup to sweeten and/or to make blending easier if it is too thick. We get the most compliments on the Lime and Coconuts that we make with Sprite, and the lime in the blender is very important. |
For 1 Drink:
Put all ingredients in a blender. Blend till Smooth. |
This Month's Shot: Doing Shots at Home? For 1 Shot:
Mix it all over ice, strain into a shot glass.
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Bushwacker Six of the Most Heavenly Alcoholic Creations blended to For 1 Drink:
Put all ingredients in a blender. Add 1 glass of ice. Blend till smooth. To prepare the glass: The chocolate should be in a pointed tipped bottle. Drizzle chocolate along inside sides of glass. Try different designs by turning the glass as you drizzle. Once you have chocolate design in glass pour drink in, garnish with fresh grating of nutmeg (very little; the nutmeg is more of garnish but the amount is to your liking) and cherry. Alternately to do the chocolate decoration: pour the blended drink into a glass with just a little chocolate swirled around bottom inside. Don't put the nutmeg! On top of drink draw 3 or 4 concentric circles with the chocolate sauce. When circles are done, take a tooth pick, stick it straight down about 1/8th of an inch into the inner most circle (which can be a dot in the very middle). Holding the toothpick straight up and down drag it in a straight line to the outside of the rim of the glass. Continue that a few more times around the circle (like the spokes of a wheel). Once you get the hang of that, you can pretty much do any design you like with the chocolate on top and a toothpick. Adam got our bartenders started doing this, and they get pretty fancy with it. Just be sure to not put too much chocolate; if your doing a lot on top then don't put any in the glass. After your done with your top design, grate a tad of nutmeg on top and finish with an artfully placed cherry.
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Painkiller • Lime & Coconut • Bushwacker • BBC • The Shot of the Month
Our Menu:
We Serve Lunch and Dinner (till Late) Everyday!
(Menu & Prices Subject to Change)
Beach Burger Grilled Burrito Smoked Turkey Bacon Melt Grilled Tuna Steak Sandwich Veggie Burger Kim's Beach LT Tuna Down Now! Buffalo Chicken Wings Flying Shrimp Fish and Chips
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Jerk Chicken Sandwich Ribeye Steak Sandwich Mahi Sandwich Peppercorn Steak Salad Crabmeat Wontons Spinach & Artichoke Dip Shrimp and Chips Beach Bar Nachos Crab Dip Hummus Plate House Salad Caesar Salad |
Sides Chips and Salsa $3 Potato Chips $1.50 Pasta Salad $3 French Fries $3 Wakame Salad $3 |
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The Beach Bar provides a very nice, casual and affordable option for small to medium groups. We can accommodate groups from 15 to 60 for casual wedding arrival parties and other “meet and greets.”
Groups of 15 to 30 can be accommodated with a sit down buffet style dinner. Table seating is on the beach in a very casual atmosphere with a view of Cruz Bay harbor and neighboring islands.
Beverage service is always walk-up. There is a extra bartender at the main bar to take care of groups’ beverage needs. We find it suits most groups to pay per-beverage and run a tab throughout a given time period.
Beers and cocktails generally run from three to five dollars each with frozen beverages and exotic drinks running more.
For groups over 30, we can do more of a cocktail party with appetizers and hand-held foods or small plates, since we cannot seat more than 30. This works nicely for meet and greets where people generally tend to stand and walk about the area.
Food Buffet Options
An assortment of dips including Artichoke-Spinach dip, Crab Dip, Multi-layer Nacho Dip, Buffalo Chicken Wings, Blackened Tuna Bites, and Mixed Submarine style sandwiches.
$15 per person
A tossed green salad, Blackened Tuna Bites, Wakame Seaweed Salad, Assorted Cheeses and Veggie Platter, Grilled and Sauteed Fresh Vegetables, Grilled and Sliced Ribeye Steak, and Grilled Mahi Mahi Filets.
$30 per person
We will be glad to tailor the menu to suit personal needs
Please speak with Allan, Mike, Cat, or Dave for bookings
(340)714-0516 or (340) 777-4220
**This is an open-air affair.
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