“When they’re in our house, we take care of them, even if they order water,” says Duane, the Bar Manager. I’m relaxing at Chaa Creek, one of my favorite places on the planet, and seated at the best place in any bar, which is seat number one. Sitting close to the service well lets you hang out with staff as they pick up drinks, return glassware, and gather for a few seconds of downtime as the bartenders work their magic. This seat also provides unparalleled access to order your next round with as little delay as possible when they’re busy. It’s slow season now, but Duane still has a full plate; he’s training eager new bartenders to carry out the attention to detail, high-level customer service, and tremendous respect for the art of hospitality that Chaa Creek is renowned for. He’s a seasoned professional, known throughout Belize’s burgeoning upscale hotel and restaurant scene. For the past decade, Duane has called Chaa Creek home, and he’s behind many of their innovations. Once high season starts and tourists get a taste of his cocktails, I may need to get a nameplate on seat number one to ensure it remains my seat.
What strikes you first about Chaa Creek in general is the refined sense of luxurious simplicity. This holds true of the bar, which embodies Duane’s cool and relaxed love of his craft. It just might be the best bar in the entire country. This isn’t a bar that relies on gaudy fixtures, drinks that smoke and change colors, or unreasonable glassware to wow the guests. This is a classic cocktail bar predicated on providing fantastic drinks, with impeccable service, in the pristine natural surroundings Chaa Creek works tirelessly to preserve.
“Hey bro, Duane, right?” says a tall man in shorts and a t-shirt heading for the restrooms. Though walking quickly, the man is clearly looking for some recognition for having remembered the name of the bartender, and is all smiles when Duane replies. “Yes, man! Everything cool? Good day today?” No response. He must have really had to go. The couple at the other end of the bar on the other hand, are all responses. They’re asking about the infusions, of which there are roughly a dozen, stored in large glass jars for all to see. They feature prominently in the welcome tour of the property that all Chaa Creek guests embark upon when they first arrive, while their bags are being taken to their rooms. Complimentary tastings abound, and you can immediately determine who is a fan. I learn that the couple on the other end are from Los Angeles and it’s their first time to Belize. I also learn they aren’t staying at Chaa Creek, but have heard so much about it they decided to visit for the afternoon and see what the fuss is all about. They’re obviously amazed at the selection of infused rums, vodkas, gins, tequilas, and the drinks that can be made with them. Duane for his part, does his best to guide them through the dizzying array of options. The man from Los Angeles settles on a jalapeno-pineapple margarita, the woman a lychee rum caipirinha. They each take a sip and immediately snap their heads around to look at one another, eyes wide and brows arched. Neither says a word as they both take another much larger sip, savoring the flavors. “Oh my God,” exclaims the woman. It’s the best she can muster as she returns to her beverage, consuming it in a way I can only describe as guzzling. “I’m gonna need another,” she says confidently to nobody in particular. “It would be rude to have just one,” I say jokingly from my favorite seat. She nods vigorously in agreement as she turns to her husband. “You’re driving.”
I’m curious how he keeps his cocktail creations fresh and interesting after ten years. Duane looks at me from the other side of the bar as if reading my mind. “Whenever I make a new drink,” he says, polishing a glass and motioning behind him to a small chalkboard with drink ingredients listed, “first I want to represent Belize, second I want to represent the company, and third I want to represent myself. Every drink should have a sense of place.” He’s a talented mixologist with a refined palette and it shows. Chaa Creek, for all it’s elegance, also has an entire Mayan farm tucked away within their 500 acre reserve, so fresh fruits and veggies are in constant supply- not only for infusions and garnishes, but also syrups, purees, and whatever else they come up with. Somewhat recently in the United States, culinary-style cocktails became all the rage, but that’s what they’ve always done at Chaa Creek. It’s a natural extension of the property’s capabilities; the perfect combination of talented staff making the most of available resources. The results are magical.
“Hey Duane! What’s the best time to try a few of these, man?” The tall man in the shorts and t-shirt who was previously looking for the bathroom is now wandering back through the bar from the same side as before. He must have made his way back out at some point and nobody noticed. “The best time is right now, brother,” Duane replies without missing a beat. “Where else do you have to be?” The man nods in agreement and plops down in between me and the couple from Los Angeles. They’re deep in conversation about their vacation, so he turns to me. “What about you, what are you having?” He is obviously disappointed when I tell him I’m having a gin martini instead of one of the more locally inspired cocktails. The process of spirits selection begins anew as Duane runs him through the list of available offerings and their litany of possible concoctions. Just then, a new group arrives in the bar on their welcome tour. One of the front desk staff (and concierge-in-training), Virg, is leading the pack. “Today Duane is behind the bar ready to make you delicious cocktails with some of our in-house rum infusions,” she says. Duane waves from behind the bar with both hands at the group. Virg continues, “The bar is open from 6am until 9pm and is where you will meet for your tours as well. Bathrooms are on the left and around this corner to the right is the concierge.” The group is clearly impressed with the selection at the bar. “And this is Mr. Cash, one of our neighbors,” she says sweetly. A man with white hair from the tour group looks at me like I’m a lottery winner. “You’re their neighbor? What are you having?” Before I can reply, the woman from Los Angeles says again to nobody in particular, “I’m gonna need another lychee rum caipirinha.” “Right away,” replies Duane. “Oh that sounds good, make that two,” says the man with white hair. Duane reaches for fresh glassware. Two others from the tour group order dragon fruit mojitos. Duane is grinning and explaining the drinks as he makes them. I look over to see Virgi patiently waiting to restart her now-derailed tour. I shrug and smile sympathetically as if to say “whadda ya gonna do?” She winks at me with a bright smile, accustomed it seems, to being stuck on this part of the tour. Duane is in his element, making drinks as a form of entertainment for his admiring public. It’s going to be a long evening behind the bar at this rate, but Duane wouldn’t have it any other way. Fresh drinks in hand, the group continues onward, Virg in the lead. The tall man in the shorts and t-shirt is nowhere to be found. He must have snuck out at some point and nobody noticed again. The couple from Los Angeles has retreated to the deck outside the bar, enjoying themselves under the shade of an umbrella. “Well, I better go.” I settle up the bill and tell Duane I’m writing an article about his bar. I want to know if he has anything he wants me to tell the readers. He pauses. “Tell them to come see Duane at Chaa Creek for some nice drinks. Tell them that I’ll be waiting for them on the other side of the bar.” Perfect. I really have won the lottery.
Enter Belize 
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