Swimming and Sipping in Turks and Caicos

The legs of my chair are sinking into the sand as the waves of the beach, right nearby but sitting in darkness, crash against the shore.

I order a drink from our jovial waiter, Andres, who I’ve gotten to know over the past couple of days. White twinkle lights dangle high above our heads and a light with a soft blue bulb sits on our table, both gently lighting the scene.

Am I in a Corona ad? Actually, it’s a quintessential night in the picturesque British territory of Turks and Caicos, those series of islands due south of the states, sitting east of Cuba and north of the Dominican Republic. Preparing for my visit, which included listening to a variety of travel podcasts along with bragging to my friends I was about to escape the winter, I learned a few key tricks of the trade when it comes to visiting the paradise. First, never call it just Turks. Give the place the respect it deserves: it only takes 5 more seconds to say “and Caicos.” Despite its name, the archipelago (that fancy term for “a group of islands”) contains 40 distinct pieces of land.

The most populated, and the ones most airlines and cruises fly and sail into, is Providenciales, a name the locals actually don’t mind if you shorten it to its slang moniker, Provo. The community’s Grace Bay, with its famous soft sand and blue waters, is a haven for resorts, and it’s here where I’m exploring the strip’s idyllic Wymara Resort + Villas.

The resort is beloved. Case in point: I soon read that a man named Bruce Maclaren, a Canadian who fell in love with the Turks one visit and wound up moving there, runs the place. I can see why.

One of the signature nights at the resort is a White Lotus-style beach barbeque (except nobody was the suspect in a murder, tonight at least). It boasts an incredible buffet with tropical eats like shrimp, a brisket cooked 24 hours and sushi, all credit to Chef Andrew Mirosch. The man is passionate. Along with the long process that results in his luscious brisket, his ice cream is also made in-house.

Since it seems like the perfect setting, I order a Caribbean Queen Punch which is made with Appleton Rum, fruit juices (orange and pineapple) along with grenadine and angostura bitters. Then a finishing touch: nutmeg. It’s the kind of drink you dream of when you’re bored at work and fantasizing about being on vacation.

The sunrise here each morning was so captivating, I think I have dozens of pictures of it on my phone, all taken at slightly different angles. Looking out onto the water, it’s teeming with fish (Conde Nast Traveler called Grace Bay one of the best places in the world for snorkeling).

Below the turquoise waters, barracudas and spiny lobster swim around. I do my own share of swimming with a snorkel strapped to my face as I explore the peaceful waters directly outside the resort, as well as the nearby Smith’s Reef, which is a 15-minute walk up the beach.

My mornings were very busy: I’d wake up, have breakfast and lounge by the pool, which the resort is built around and frames the ocean so perfectly, you’d think it’s AI.

I glance at the cocktails and opt for one which would fit this scene: a Conch Cave Colada, which blends local Bambarra rum, mango, pineapple, lime, and coconut cream inside, yes, an entire fresh coconut.

The truth is, I have to remind myself that life just isn’t about lounging by the water, so I try to take advantage of day-to-day activities here. One morning, we took a kayak out onto the tranquil ocean, in the afternoon we took a yoga class in a gazebo on the beach.

Another day, I took the free shuttle to their other property across the island which flaunts massive seaside villas, an oceanside bar, as well as touches like a sauna. I felt so Zen, it was almost as if it was medically induced. There’s also a basketball court, where I tried for a half court shot that my friend said “the pros can’t even make” which I wound up landing (after 30 tries).

Following our final sunset, we head to the pool for one more dip and while we’re drying off, we see the aforementioned Andres, one of the facets who make a place like this special.

I pick up the menu and read it over as if it’s not my 50th time and I order the island’s titular drink: a Caicos and Coffee, which features Vanilla Vodka, coffee liqueur, espresso, and mint; their spin on an Espresso Martini. It’s a smooth drink for a smooth life.

The post Swimming and Sipping in Turks and Caicos appeared first on Chilled Magazine.