Acérquese nadando, relájese con su bebida y disfrute del sol en Charlie’s Pool Bar. Es el lugar perfecto para darse un chapuzón sin aventurarse en el mar; deslícese por el agua y pida una consumición sin necesidad de salir de la piscina. Charlie’s Pool Bar es un círculo perfecto con un diseño de doble acceso: una mitad funciona como bar acuático y la otra es accesible por tierra para quienes prefieren mantenerse secos y pedir desde un cómodo taburete. Elija entre una selección de cócteles locales y bebidas clásicas creadas específicamente para disfrutar de la experiencia local de Hopkins; relájese y disfrute.
Horario de apertura
De 23:00 a 20:00
Happy Hour
De 14:00 a 16:00
Sorrel, a relative to hibiscus and native to West Africa, has long been used to make wines and is a Belizean tradition especially in the Kriol culture where wine would be made in preparation of visits around Christmas by neighbors. Here we are utilizing the essence of the plant to render a slightly tart yet refreshing cocktail reminiscent of a daiquiri.
A refreshing combination of fresh cucumber juice and reduction, lightly fermented pineapple tepache, white rum, and topped off with club soda for spritz.
This rich concoction mixes Irish cream, coffee liqueur, and crunchy peanut butter and rum for a kick served in no less than a caramel syrup swirled glass complete with whipped cream.
Local craboo liqueur is shaken with rum, lime juice and egg white offering a unique flavor derived from this tropical berry. Topped off with a few drops of Angostura bitters.
Chunks of cucumber muddled with Hendricks gin, fresh lime juice, and a touch of bitters brings this refreshing cocktail to life.
Light rum with hints of coconut rum, expertly combined with sorrel, a plant widely used in the Caribbean and a part of the hibiscus family, along other fruit juice reductions.
Pumpkin seeds are lightly toasted and made into our own version of Orgeat syrup, shaken with local citrus juices and served with an aged rum float.
A unique blend of vodka, fresh squeezed lime juice, homemade pineapple tepache, simple syrup and a touch of soda water for spritz.
6-year-old Belizean rum aged in bourbon barrels shaken with homemade sour mix and eggwhite.
Lightly fermented pineapple skins are shaken with fresh lime juice and just the right amount of tequila served on a hurricane in a lightly dusted tajin rimmed glass.
A house twist using Belizean rum, homemade pineapple reduction, tepache, lime juice, coconut cream, shaken and strained over fresh ice.
This exotic fruit is pulped and combined with coconut cream, rum, and served blended.
Our twist on the Mexican favorite; this recipe combines tart and sweet. Lime juice is combined with coconut cream, in a sugar-rimmed glass.
This miracle fruit has been a go to in Mesoamerica for millennia. So we added some rum to it following the classic style of shaking and strained into a chilled hurricane glass.
