Because mixology culture is still going strong in most parts of the world, a trek to the still-family-owned Cruzan Rum Factory is a must, with elements that will satisfy both serious history buffs and rum connoisseurs. Anchored by Master Distiller Gary Nelthropp, Plant Operations Vice President Donnie Nelthropp and Karen Nelthropp-Low (who handles the distillery’s P.R. and hospitality pavilion), this experience, like the rest of the island, is decidedly un-corporate and rich in local flavor. Though the range of products is in keeping with contemporary cocktail trends, the machines, practices and work ethic used in the making of the Cruzan rum line is focused on maintaining a standard of quality, which has been in place for eight generations.

Not surprisingly, the Nelthropp’s rums have a presence in most of St. Croix’s top bars and restaurants, not just in cocktails but also food recipes. Speaking of recipes, what makes dining out in St. Croix memorable is that most of the restaurants don’t fall into easy categories such as “Caribbean,” “fusion” or “steakhouse.” There are casual spots like the Paradise Café in Christiansted, where large portions, fresh ingredients and chats with a mostly local clientele provide the flavor. However, most restaurants at all price points offer dishes that are not just unique to the island, but specific to that restaurant and the minds of its owners.