The Story of Tobago’s Traditional Drinks: From Bush Tea to Craft Cocktails

Tobago’s drink culture tells a story. Not just of flavor, but of memory, medicine, community, and transformation.

Long before cafés offered iced lattes and bars mixed cocktails with syrups and smoke, Tobagonians were brewing, steeping, and batching beverages that were born from the land itself.

Every drink had a purpose. Some were meant to cool the body from the tropical heat, some to wake it at dawn, some to heal what ailed it, and some simply to bring people together.

Today, Tobago’s drinks continue to evolve. But the roots remain deep.

This is the journey from ancestral bush teas and homemade brews to the sustainable craft cocktails shaping the island’s modern culinary identity.

Bush Tea: The Original Morning Ritual

On Tobago, the day often begins with tea; but not always the black-tea-in-a-bag kind. Bush tea is a quiet tradition that has survived generations. It starts with someone stepping outside, barefoot still from sleep, and choosing leaves, stems, or flowers from a backyard that doubles as a natural pharmacy.

- Lemongrass for settling the stomach

- Bay leaf for improving circulation

- Fever grass for colds

- Orange or lime peel for calm and digestion

- Cocoa tea for morning strength and comfort

These teas weren’t just drinks.

They were knowledge passed down from elders, remembered by taste more than measurement.

A handful of this, a few leaves of that. Healing was something you could brew.

The Sweetness of Community: Mauby and Homemade Juices

In the heat of day, refreshment came from shared pitchers and roadside coolers.

Mauby — bitter, bold, and slightly spiced — is one of Tobago’s most iconic refreshments. Made from the bark of the mauby tree and flavored with cinnamon, clove, and sometimes star anise, it is a drink that tastes like memory. Every household has its own ratio, but everyone agrees: the first sip is always a little startling, and the second is always better.

Then there were the juices — fresh, vibrant, unprocessed:

- Soursop blended silky and smooth

- Tamarind tart and deep

- Mango thick and sunny

- Carambola (five-finger) light and sweet

- Sea moss drinks are rich, creamy, and strengthening

These juices came from backyards and markets, not factories. To drink them was to drink the island.

Liquor with Legacy: Ferments, Brews, and the Art of “A Little Shot”

Rum has long had a place in Tobago’s social world; but not just any rum. Tobago’s elders made their own infusions and tonics that lived in reused bottles under the counter or inside cupboards.

There were:

- Medicinal rum tonics infused with bois bandé, cloves, garlic, or bark

- Fermented fruit wines made from guava, mango, sorrel, and spice

- Punches crafted thick with nutmeg, milk, and local spirits

These were not just drinks to party with — they were shared to connect, to celebrate, sometimes even to heal.

A New Era: Tobago’s Craft Cocktail Movement

Today, Tobago’s bartenders, chefs, and beverage creators are looking backward to move forward. Instead of abandoning traditional drink knowledge, they are reimagining it.

- Local bars and restaurants now feature:

- Coconut water mojitos made with garden mint

- Sorrel spritzes infused with spice and citrus peel

- Mauby old fashioneds (a bittersweet love story for the brave)

- Soursop-and-rum cream cocktails with island warmth

- Bay leaf and lime cocktails inspired by early morning teas

These drinks respect tradition while adding creativity, presentation, and flavor layering.

They tell the world: Tobago is not only preserving heritage but elevating it.

And importantly, many of these modern drink makers prioritize:

- Local ingredients

- Farm-to-glass sourcing

- Low-waste preparation

- Support for small growers and backyard farmers

This is sustainability that feels familiar, not imported.

The Heart of It All: Culture in a Cup

Whether it’s a grandmother’s bush tea, a neighbor’s Sunday soursop juice, or a bartender’s handcrafted sorrel cocktail at sunset overlooking the sea.

Tobago’s drinks are not just beverages. They are cultural archives.

They remind us that:

- The land is generous.

- The kitchen is a classroom.

The past is not something to outgrow, but something to sip slowly and learn from.

Tobago’s drink culture continues to evolve, but at its center remains the same truth:

Every drink here carries a story, and every sip is a connection to home.