Fri | Dec 5, 2025

Pegasus serves new holiday sips for Christmas

Published:Thursday | December 4, 2025 | 12:12 AMOmar Tomlinson /Contributor
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The elf elixir — with amaretto liqueur and pineapple juice in its composition — was crafted by mixologist Duval Rowe.
Danielle Tavares
The elf elixir — with amaretto liqueur and pineapple juice in its composition — was crafted by mixologist Duval Rowe.
Pegasus bartender Deron Russell made the winner’s circle for his holiday concoction, Santa’s tipsy treat, infused with Moscato, strawberry slush and gin.
Danielle Tavares
Pegasus bartender Deron Russell made the winner’s circle for his holiday concoction, Santa’s tipsy treat, infused with Moscato, strawberry slush and gin.
24/7 Café’s Kevon Wong is the mastermind behind the caramel pecan brew, made with his customised pecan butter recipe, espresso, and more.
Danielle Tavares
24/7 Café’s Kevon Wong is the mastermind behind the caramel pecan brew, made with his customised pecan butter recipe, espresso, and more.
Garnished with a wedge of lemon and rosemary, the winter berry spritzer created by mixologist Gareth Pearson includes Vermouth martini, cranberry juice, and vodka among its ingredients.
Danielle Tavares
Garnished with a wedge of lemon and rosemary, the winter berry spritzer created by mixologist Gareth Pearson includes Vermouth martini, cranberry juice, and vodka among its ingredients.
The elf elixir (left) and winter berry spritzer.
Antoine Lodge
The elf elixir (left) and winter berry spritzer.
In need of a holiday picker-upper? Consider the frosty espresso bliss whipped up by 24/7’s Janice Williams that tantalises with splashes of Baileys Irish Cream.
Danielle Tavares
In need of a holiday picker-upper? Consider the frosty espresso bliss whipped up by 24/7’s Janice Williams that tantalises with splashes of Baileys Irish Cream.
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‘Tis the season for Yuletide sips, and The Jamaica Pegasus hotel is serving both hot and cold tidings. Between the property’s 24/7 Café and Blend Bar, holiday beverage lovers can enjoy festive creations crafted by the hotel’s mixology and restaurant teams following an in-house competition hosted last month.

Think warm cups of the whip cream-topped caramel pecan brew or the frosty espresso bliss. And, for those with a taste for alcohol, there’s the trio of elf elixir, Santa’s tipsy treat and white winter berry spritzer.

Monique Stora, restaurant team lead at The Jamaica Pegasus, told Food that a challenge was issued to staff members from the café, the Blue Window Restaurant, and the Blend Bar.

“Everyone was given a week’s notice, and the following week they were tasked to make their drink and present it to a panel of judges who tasted and graded it on appearance, taste, and how easy it would be to replicate in practical steps,” Stora explained.

Handing down the verdict was a five-person panel from the food and beverage, banqueting, and cost control departments. Overall, the competition featured nine bartenders and six restaurant staff members vying for bragging rights and cash prizes.

Mixing their way to top scores on the judges’ cards, the trio of Gareth Pearson, Deron Russell, and Duval Rowe emerged at the head of the bartending class.

Naturally, excitement ensued ahead of the contest, according to the hospitality manager.

“Persons were lining up ready to taste everyone’s drink. When they tasted Kevon Wong’s caramel pecan brew for the first time, it was clear enthusiasm and rave reviews. But when people tasted Janice Williams’ frosty espresso, we had to create a runner-up position for her because it really stood out,” shared Stora, who counts herself an avowed lover of Christmas.

“Working at The Pegasus during Christmas, I feel everyone is a little happier this time of year, including staff and guests. We recently decorated the hotel, and it’s looking and feeling festive. It’s truly my favourite season,” added the hotel supervisor.

The limited-edition Christmas beverages, which debuted this week, are available at The Jamaica Pegasus until December 26.

lifestyle@gleanerjm.com