Wynton Hudson crafts Valentine’s-themed libations

Jamaican-produced rums and vodkas are must-add ingredients for mixologist Wynton Hudson’s cocktails.

“I am a local bartender first. I find an abundance of amazing ingredients here, spices, fresh herbs and tropical fruit, and of course, delicious spirits,” he explained midway through fashioning Valentine’s Day-inspired libations.

Honouring a special request made by the Food desk to craft thematic drinks – with subtle nods to Cupid’s Day – Hudson accepted. He opened the doors to the third-floor St Andrew apartment he shares with his caterer partner of seven years, Geselle Rowe.

“I just thought about drinks my love would love. We have different taste preferences: I prefer bold, bitter flavours, while she prefers fruity, juicy, and refreshing flavours,” he detailed of the creative inspiration behind the cocktails and mocktail he devised.

No neat or straight pours are on the award-winning mixologist’s drink menu today, which is made up of the alcoholic pair of a raspberry martini and his hearts on fire.

There is, too, the boonoonoonoos, which is a non-alcoholic mixture of ginger ale and his artisanal Hudson’s Cocktail Story Jamaican Christmas Cocktail Bitters creation.

“The raspberry cordial for the martini was made using Geselle’s favourite tea blend,” he shares as his super-attentive other half lends assistance. “These drinks are intentional; the ingredients are combined in a language of love and flavour.”

In between passing him the currently needed items from the liquor cabinet and refrigerator, Rowe suggests a wardrobe change from the maroon polo shirt he’s wearing. A better fit, she reasons with an assured wink, is his denim button-up embroidered with his company Hudson Cocktail Story’s logo.

Laser-focused on the task at hand, he begins with the martini, crafted with Wait A Bit Yellow Yam Vodka from Trelawny. Combining Cointreau, raspberry tea syrup and lemon juice into a cocktail shaker, Hudson gives vigorous shakes before a final pour into stemware.

The creative tells Food that for the martini, “I garnished with edible (Dianthus) flowers from Halifax Farms. Their aroma is rich, with a spicy sweetness that mirrors my love. They add a beautiful pop of colour, and every woman loves pretty flowers.”

With the St Catherine-distilled Worthy Park Overproof Rum, a base ingredient in his hearts on fire, he said the rum’s grassy heat is balanced by the sweetness of the addition of a watermelon and cucumber cordial. Heart-shaped lemon peels complete the cocktail as a garnish.

Closing out with rose petal-adorned Boonoonoonoos, Hudson endorses it as “love safe for work and a welcome change from spirit-forward cocktails”.

In his line of work, Hudson fully understands the paramount importance of image communication. Garnishes, he rationalises, “add texture, flavour, and aroma, and set the tone for the cocktail-drinking experience. The garnishes I used here are intended to elevate [the] anticipation of the drinker. Through visuals and aromatics, they send a clear invitation to imbibe and enjoy, celebrating the beauty of love”.

As he plots to expand client engagement for his cocktail consultancy in the months ahead, he told Food, “2026 is all about renewal. More and more businesses are responding to the ever-changing needs of the modern drinker. I remain available to help them curate sustainable beverage programmes that exceed guest expectations while telling interesting stories.”

And, are there special plans for February 14?

“Not so much as before. For me, Valentine’s Day is all about new love,” he disclosed. “After you have passed the honeymoon phase and settled into peace with your partner, you learn to celebrate love on your own schedule. Any day can be Valentine’s Day, since it’s a celebration of love. Our anniversary is not long before Valentine’s Day, so [I] guess you could say we celebrate early.”

lifestyle@gleanerjm.com

RASPBERRY MARTINI

INGREDIENTS

- 1.5oz Wait A Bit Yellow Yam Vodka

- 0.75oz Cointreau

- 1oz raspberry tea syrup

- 0.75oz lemon juice

DIRECTIONS

1. Combine ingredients in a cocktail shaker with ice.

2. Shake well and double-strain into a chilled cocktail glass.

3. Garnish with edible flowers.

HEARTS ON FIRE

INGREDIENTS

- 1oz Worthy Park Overproof Rum

- 1.5oz watermelon cucumber Cordial

- 0.5oz lime juice

- 2oz Fever-Tree Ginger Beer

DIRECTIONS

1. Combine rum, cordial and lime juice in a mixing glass with ice and stir well.

2. Strain into a double rocks glass and top with chilled ginger beer.

3. Garnish with skewered lemon peel hearts.

BOONOONOONOOS

INGREDIENTS

- 4oz Fever-Tree Ginger Ale

- Hudson’s Cocktail Story Jamaican Christmas Cocktail Bitters

DIRECTIONS

1. Pour ginger ale over ice in a rock tumbler.

2. Carefully layer in several drops of bitters.

3. Garnish with rose petals.

‘I just thought about drinks my love would love. We have different taste preferences: I prefer bold, bitter flavours, while she prefers fruity, juicy, and refreshing flavours.’