BAR DE PISCINA DE CHARLIE
Nade hasta la barra, relájese con un sorbo y disfrute del sol en Charlie’s Pool Bar, en Jaguar Reef. El lugar perfecto para darse un chapuzón sin aventurarse en el mar; deslícese y pida una bebida sin tener que salir de la piscina. Charlie’s Pool Bar es un círculo perfecto con un diseño de doble acceso: la mitad de la barra funciona como bar acuático y la otra mitad es accesible por tierra para quienes prefieren mantenerse secos y pedir mientras se sientan en un cómodo taburete. Elija entre una selección de cócteles locales y bebidas clásicas creadas especialmente para la experiencia local de Hopkins, beba y relájese.
MENÚ
BEBIDAS
| BZ 22 | Sorrel, a relative to hibiscus and native to West Africa, has long been used to make wines and is a Belizean tradition especially in the Kriol culture where wine would be made in preparation of visits around Christmas by neighbors. Here we are utilizing the essence of the plant to render a slightly tart yet refreshing cocktail reminiscent of a daiquiri. |
| BZ 18 | A refreshing combination of fresh cucumber juice and reduction, lightly fermented pineapple tepache, white rum, and topped off with club soda for spritz. |
| BZ 28 | This rich concoction mixes Irish cream, coffee liqueur, and crunchy peanut butter and rum for a kick served in no less than a caramel syrup swirled glass complete with whipped cream. |
| BZ 22 | Local craboo liqueur is shaken with rum, lime juice and egg white offering a unique flavor derived from this tropical berry. Topped off with a few drops of Angostura bitters. |
| BZ 26 | Cucumber muddled with Hendricks gin, fresh lime juice, and a touch of bitters brings this refreshing cocktail to life. |
| BZ 24 | Light rum with hints of coconut rum, expertly combined with sorrel, a plant widely used in the Caribbean and a part of the hibiscus family, along other fruit juice reductions. |
Room Service available at a fee of $5 USD plus tax |
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| BZ 20 | Pumpkin seeds are lightly toasted and made into our own version of Orgeat syrup, shaken with local citrus juices and served with an aged rum float. |
| BZ 22 | A unique blend of vodka, fresh squeezed lime juice, homemade pineapple tepache, simple syrup and a touch of soda water for spritz. |
| BZ 18 | 6-year-old Belizean rum aged in bourbon barrels shaken with homemade sour mix and eggwhite. |
| BZ 22 | Lightly fermented pineapple skins are shaken with fresh lime juice and just the right amount of tequila served on a hurricane in a lightly dusted tajin rimmed glass. |
| BZ 20 | A house twist using Belizean rum, homemade pineapple reduction, tepache, lime juice, coconut cream, shaken and strained over fresh ice. |
| BZ 20 | This exotic fruit is pulped and combined with coconut cream, rum, and served blended. |
| BZ 22 | Our twist on the Mexican favorite; this recipe combines tart and sweet. Lime juice is combined with coconut cream, in a sugar-rimmed glass. |
| BZ 18 | This miracle fruit has been a go to in Mesoamerica for millennia. So we added some rum to it following the classic style of shaking and strained into a chilled hurricane glass. |
INFORMACIÓN DEL BAR
Horario de apertura
De 12:00 a 20:00
Happy Hour
De 14:00 a 16:00
