June 2, 2002 – One of the highlights of May's spring charter yacht show on St. Thomas was the Captains' Blender Competition. A lip-smacking fruity rum-laced punch concocted by Laura Lewis aboard Sea Chateau won first prize.
The menus served aboard charter yachts can be pretty amazing. There are Eggs Benedict breakfasts, Lobster Thermidor lunches and dinners of filet mignon with all the fixings. Afternoon cocktail time provides the occasion for serving up frozen rum drinks to refresh and revive cruising guests.
Events in which crewed charter yacht chefs and captains alike show off their culinary talents and blender wizardry are much anticipated at both the spring and fall boat shows. So, there was a big crowd watching the judges as they taste-tested the blender entries, ultimately naming Lewis's "Fiesta Punch," an icy concoction of fruit punch, limeade, orange juice and rum, the winning recipe.
Lewis and her husband, Greg, charter Sea Chateau, a 50-foot catamaran with three queen-bed suites. Their delicious menus delight guests daily on one-week charters around the U.S. and British Virgin Islands.
Sea Chateau Fiesta Punch
The quantities of the ingredients here are relative. How much you use will depend on how much of the punch you want to make at a time.
1 "part" Hawaiian Punch
1 "part" frozen limeade concentrate
1 "part" frozen orange juice concentrate
2 "parts" rum (your favorite)
Put all ingredients in a blender with ice and blend until frozen to slushy consistency. Pour into serving glasses and top with a sprinkle of zest from an orange. Add more rum to preference.
Tip: If you'd like to serve this to the kids, just leave out the rum. The frozen fruit bases blended together make a wonderful special.
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