BimROCK Magazine Issue #8 Best Summer Ever | Page 35

He continued to work on perfecting the punch, despite those
who believed that the blend was not delectable to all palates. Garry
later started a “hustle on the main” on Black Rock before establishing
the bar.
“The property is a family property and I wanted to have a setup where you can sit back and relax, enjoy the product and enjoy
some local niceties. I had always envisioned doing something on
the spot. My dad was doing something similar on a smaller scale
and I just followed on from him . . . He was a Lodge member and
would entertain for bank holidays or [host] limes, and I used to be
the little guy working beside him, long and hard with no rewards!”
he adds with a laugh.
“I had access to wings and rice [it] is something that you can
[make] a big pot of. When I first started on weekends, I would
produce something the people could have as a biteful . . .so that
when you came on the spot, you can drink and have something to
eat.”
Grilling was a way to step out of the box, as “everyone in St.
Michael was frying everything to death.”
“I didn’t know what the hell it would have been, but I [said] I
gine grill something,” Garry said frankly of the creation of his menu.
Garry’s Rum Punch Bar soon became a weekly operation. And
as the epicurean delights grew, so did the range of rum