Created exclusively for the island of St Barts, this ruby red bittersweet liqueur has become the latest ‘must have’ at aperitif time. Produced on the island of Haiti, 1716 Gustavia is not only steeped in Caribbean history and local ingredients, but it equally marks a special occasion for ‘Distillerie 1716’.
Initially designed as an appetite stimulant, 1716 Gustavia* has evolved into a whole sensory experience. Ears prick up at the sound of corks popping, fizzing bubbles and clinking ice cubes as eye-catching liquid is poured into a glass; while a mélange of aromas whet your taste buds for the orchestra of flavors to follow.
St Barts’ very own aperitif 1716 Gustavia is a clever combination of Haiti’s rum infused with St Barts bittersweet apples, lemons and melon leaves, with hints of grenadine and a blend of island spices.
It is now 40 years since the founder of Distillerie 1716, Jean-Didier Gardère, first started creating bitters – upon which this unique aperitif is based. Initially used for medicinal purposes and popularized by Swedish physicians, many of the recipes for Gardère’s bitters came from St Barts when it was a trading port in the 1800s under Swedish rule, exporting goods to the newly independent country of Haiti. So it is very befitting to celebrate this ruby anniversary with St Barts’ signature aperitif 1716 Gustavia.
And just like Italy’s bittersweet liqueurs, the classic «amari», 1716 Gustavia is best served spritzed with prosecco or champagne and poured over crushed ice. It is also refreshing as a daytime cocktail when mixed with tonic or soda water – not forgetting that special finishing touch of a sweet cherry and slice of lime.
Auteur :Rachel Barrett-Trangmar
