It is said that the beaches of Antigua are just the beginning. What makes this island nation so classic however, is not only its 365 beaches, but its olden-day splendor intricately intertwined with its latter-day wonders. With age-old sugar mills turned chic restaurants and bars, this magnificent Caribbean island embodies the true spirit of an old-fashioned landscape. Winding routes teeter to a famous sugar plantation. A historic dock remains as popular as it was in the 1700s. An endangered species lives on

A place where donkey races and steel bands are not simply things of the past but also lively commodities of today, vintage Antigua pulsates with rich history that dates back two and a half millennia, where the first settlements, the Arawaks, inhabited the island. Today, their handcrafted shell and stone tools have been found at many sites around the island. The Arawaks were eventually displaced by the  Caribs, and now, Antigua’s culture is a mixture of African, European, American and Middle Eastern cultures.

In the 17^th century, the island entered the sugar era. By the 18^th century, Antigua was adorned with more than 150 cane-processing windmills. The sugar mills of Antigua are sights to behold—sights that seem to pay homage to a wondrous by-gone era. Today, several of these picturesque stone towers remain as houses, bars, restaurants and shops. At Betty’s Hope, the first large sugar plantation on Antigua (said to have led to the island’s rapid development of large-scale sugar production) visitors can see a fully-restored sugar mill. More than 100 sugar mills still stand in Antigua today.

After the sugar boom, Admiral Horatio Nelson arrived to develop the British naval facilities at English Harbour, which resulted in the construction of Nelson’s Dockyard, now the site of a major yachting center where every year hundreds of people gather for one of the world’s major yachting competitions as the annual Antigua Sailing Week Competition is held here at the end of April each year.

Seeing this beautiful nation’s culture and history by land is amazing…seeing its underwater glory can be just as hypnotizing, for in her waters is an endangered specie that still lives on: the Hawksbill turtle. With its unique jagged edge on both sides of the shell, the Hawksbill turtle (Eretmochelys imbricata) was once actively hunted for its highly valued “tortoise shell,” and is currently on the endangered list. Now a rare sight, these turtles were originally perceived as a gift from Caribs, Arawaks and archaic gods.

There are more amazing things to discover in Antigua. See these vintage wonders while staying at the luxurious Sandals Grande Antigua.

Cerasee (Momordica Charantia)

Also known as Karela and Corilla in Antigua and Art Pumkin in the Bahamas, this plant is celebrated throughout the entire region for its purported ability to heal a whole slew of conditions. Whether one eats the scarlet, pulpy coating of this vine’s seed pod; swallows the seeds; or brews this plant into a tea, apparently, according to native herbalists, every single element of Cerasee can be transformed into an ingredient to help one deal with everything from colds and fevers to hypertension and diabetes.

Guinea Hen Weed (Petiveria Alliacea)

Well-known throughout the West Indies for its curative aspects, this herb is particularly renowned in Jamaica, where it is also known as Guinea Hen Leaf, Garlic Weed or Gully Root. Used throughout the centuries for its ability to relieve a wide scope of ailments, from diabetes and pain to infections and digestive disorders, Guinea Hen Weed has more recently been gaining repute and stirring up excitement due to the positive results it has had in treating various types of cancer. Currently the focus of numerous studies and trials, this is one herbal remedy that bears watching.

To prepare for a refreshing Bamboo River Raft adventure on the Martha Brae River in Jamaica, leave your cares behind and get ready for a beautiful, scenic ride along the river’s edge!

What to Bring:

Towel

Swimsuit

Cash

Camera

Sunscreen

Water Shoes

LEGEND OF THE MARTHA BRAE

It is said that troves of gold are hidden in secret caves along the Martha Brae River in Trelawny, Jamaica—though only some believe the ancient allegory:

An old Arawak witch who once inhabited the banks of the Martha Brae River, called the River Rio Matibereon at the time, was seen as the guardian of the gold that was concealed along the riverbanks. It was believed by Spanish treasure hunters that the old witch knew exactly where the gold was hidden so they captured her. Pretending to take them to the secret location, she led them into a dark cave and abruptly disappeared before their eyes. Frightened, the treasure hunters attempted to rush out of the cave, but the water engulfed them—the witch had changed the course of the river.

See the complete Massage Menu.

This is ziplining, the ultimate Caribbean adventure!

Originally used as a mountaineering technique, ziplining takes you across the forest on a series of tree-to-tree platforms. In Saint Lucia, Antigua and Jamaica, zipliners soar high above rainforests and beaches, cruising past collections of endangered plant and bird species and ruins of ancient sugar plantations.

In Jamaica, ziplining locations abound. At Montpelier (near Montego Bay) age-old, blue green rivers and some of the most impressive big bamboo surround the zipline location, which offers scenic hikes and platform-to-platform joyrides; in Ocho Rios at Mystic Mountain, guests float above a population of more than 28,000 trees with over 55 different species and 33 varieties of birds (eight are on the endangered list); the Zipline Canopy-Ocho Rios offers incomparable glimpses of the Caribbean Sea; the Flight of the White Witch Canopy at Rose Hall is set amid the lush estate of a century-old Great House and the quaint, rustic, humble community of Mt. Zion.

Saint Lucia’s ziplining is smack dab in the middle of a blossoming rainforest where zipliners glide over the abundant forest canopy of vegetation and, at times, get a rare glimpse of the endemic Saint Lucia parrot. The Antigua (St. John’s Bay) lines zoom through the eminent gorge at Fig Tree Drive and offer a chance to see fellow zipliners whisking by.

There are plenty of ziplining options around the world, but it is only on island ziplines that one can truly take command of the tropical terrain of ancient peaks, lush rainforests and undulating waterscapes, and through it all, experience a cool, quiet sea breeze that seems to refresh the soul.

How To Make Lemongrass Tea

1.Peel off the outer green leaves and discard. These outer green leaves will give your tea a bitter taste if they are used.

2.Cut the remaining lemongrass plant into slices.

3.Pour boiling hot water over the plant and let it sit for five minutes. Use about a tablespoon of the plant per cup.

4.Use a strainer to remove the lemongrass.

5.Sweeten your tea and add milk if desired.

After receiving approval from the Saint Lucian Government recently, Sandals Resorts International is now one step closer to bringing the highly-anticipated over-the-water suites to Sandals Grande St. Lucian!

In the Caribbean, bananas are a part of everyday life–a staple starch of many tropical populations. Smaller and tastier than the standard Latin American kind, the Caribbean grown ones are often eaten as a snack or used in a variety of sweet and savory drinks and dishes. Grown by small farmers on their own land, this fruit is a vital export earner for many Caribbean nations including Jamaica, Windward Islands, the Dominican Republic, Belize and Surinam.

Here are a few Caribbean-inspired ways to use bananas:

Bananas with Vanilla Rum Sauce

Ingredients

• 4 medium firm, ripe bananas, peeled and split lengthwise
• 2 tablespoons butter
• 1/4 cup packed light brown sugar
• 1 pint vanilla ice cream, softened
• 1 to 2 tablespoons light rum

Directions

Melt butter in a large skillet over low heat. Add sugar; stir until melted. Add bananas; sauté for about 10 minutes, until just tender, turning once. In a medium bowl, stir together ice cream and rum. Remove bananas to a serving dish, spooning brown sugar juices over them. Serve with ice cream drizzled in rum sauce, with a sprinkling of cinnamon. Serves four.

Classic Banana Daiquiri

Ingredients

• 1 1/2 measures of Light Rum
• 1 1/2 measures of Lime Juice
• 1 tbsp of Triple Sec
• 1/2 tbsp of Sugar
• Garnish of Banana
• Garnish of Cherry
• Splash of Crushed Ice

Blend all ingredients at low speed for four seconds then at high speed until smooth and creamy. Garnish with a cherry and/or banana.

2 ears fresh white corn, kernels cut from cobs

6 cups dry white wine

1½ pounds fresh salmon fillets or trimmings, skinned and boned, 3/4-inch thick

6 tablespoons unsalted butter

1 small yellow onion, finely chopped

1 large red bell pepper, finely chopped

1 large green bell pepper, finely chopped

2 eggs

1/4 cup dry fine bread crumbs

1 ½ tablespoons Sandals Lifestyle Shout Out Loud Sauce Extreme Hot Sauce®

2 tablespoons Sandals Lifestyle Miss Lisa’s Back A Bush Tamarind Steak Sauce®

1.  Fill a small saucepan with salted water and bring to a boil. Add the corn kernels and cook for 5 to 8 minutes, until tender. Do not overcook. Drain and let cool.

2.  In a medium saucepan over high heat, bring the white wine to a boil. Add the salmon. Reduce the heat and simmer for 5 to 8 minutes, until the salmon is cooked and appears thoroughly light pink, not dark or translucent. Drain the salmon, transfer it to a medium mixing bowl, and set aside to cool.

3.  Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the onion and bell peppers and cook for 5 to 8 minutes, until the onion is translucent and the liquid released by the peppers has evaporated. Reserve to cool completely.

4.  Break up the salmon into ¼ inch pieces. Add the corn, onion and pepper mixture, eggs, bread crumbs, Sandals Lifestyle Shout Out Loud Sauce Extreme Hot Sauce®, and Sandals Lifestyle Miss Lisa’s Back A Bush Tamarind Steak Sauce® and mix well.

5.  Using your hands, form the salmon mixture into 8 patties and place them on a baking sheet. Refrigerate for one hour.

6.  Preheat the oven to 350°F.

7.  Melt the remaining 4 tablespoons butter in a large skillet over medium heat, and add the salmon patties in batches, to avoid crowding the pan. Cook for 2 minutes on each side, until brown. Place the patties back on the baking sheet and bake for about 10 minutes, until golden brown.

4 medium shallots, peeled and chopped

2 tablespoons unsalted butter

3 tablespoons heavy cream

3 tablespoons chopped fresh chives

2 tablespoons Dijon mustard

Salt and freshly ground white pepper

2 teaspoons Sandals Lifestyle Shout Out Loud Sauce Extreme Hot Sauce®

1.  Preheat the oven to 350°F.

2. Shell and halve the hard-cooked eggs lengthwise.

3. Remove the yolks and reserve. Place the whites on a baking sheet lined with foil.

4. In a small skillet, cook the shallots in 1 tablespoon of the butter over medium heat for 2 minutes, until golden brown. Reserve.

5. In the small bowl of an electric mixer fitted with a paddle attachment (or a food processor bowl), combine the reserved egg yolks, cooked shallots, cream, chives, tarragon, and mustard into a paste. Season with salt and pepper to taste. Add Sandals Lifestyle Shout Out Loud Sauce Extreme Hot Sauce®.

6. Fill a pastry bag with the mixture and pipe into the egg white halves.