The Bitter End Yacht Club is a splendidly salty resort on the island of Virgin Gorda in the British Virgin Islands, which is part of the Greater Antilles. This is mecca for those with an ocean devotion.
A flotilla of boats, snorkeling and scuba diving are at the ready, relaxed and friendly doesn’t even begin to describe the great attitude of the water staff. The rates include meals and most activities.
The open air dining area has the look and feel of an ancient sailing ship. We loved the lobster trap glass holders and burgees from around the world.
Pumpkins and watermelons grow well on the island and are planted side by side to save on space.
Hot Pepper Sherry
6-8 habanero peppers
5 cloves garlic, peeled
1 tablespoon black peppercorns
1 750 ml bottle of dry Amontillado sherry
Wash and dry the peppers.
Pierce the peppers in several places and place them in the jar.
Add the garlic and peppercorns.
Pour in the sherry, cover, and store in a cool, dark place for 2 weeks.
Line a strainer with cheese cloth and using a funnel, pour the sherry into a bottle or decanter (this may be easier as a 2-step process).
Discard the peppercorns and the garlic. Add the habaneros to the sherry. This can be stored at room temperature, we like keeping refrigerated.