• Prep Time
    10 minutes except for the syrup
  • Cook Time
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This drink can be served two ways, with or without a straw.  And if that’s the most difficult decision you’re going to make today, you’re probably on Day Three at Jamaica Inn in Ocho Rios.  Room 26, specifically.  I named this drink, “Marilyn in Jamaica,” because Marilyn loved it there, too.




    The beautiful coconut goblets were made by Patrice an extraordinarily talented young woman who works at Jamaica Inn in Ocho Rios. These goblets carved by hand also feel perfect in the hand... they would grace the most elegant table. Of course, I couldn't serve Marilyn in Jamaica in anything more perfect.

    Step 1

    Make the cherry pomegranate syrup: Combine equal parts sugar and Pom cherry-pomegranate juice in a small saucepan. Simmer over low to medium heat until sugar is dissolved. Cool and chill. This can stay in the frig for a week.

    Step 2

    Pour the rum, Citronage, sugar syrup and lemon juice into a shaker over ice cubes. Shake, shake, shake your booty. Strain into a coconut goblet (or a pretty lowball glass) over ice.

    Step 3

    Garnish with orange peel and Luxardo cherries. Grate a little nutmeg on top, or sprinkle a pinch of Gingerbread spices on top.


    The last time I made this, I made the simple syrup with 4 ounces of pom-cherry juice and 2 ounces of pineapple juice to one cup of sugar. I used lime juice instead of lemon juice in the drink. And the result was more of a traditional rum punch like the one you are served the moment you check into Jamaica Inn.

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