In the 19th century, Jamaican planters, or "bushas", would celebrate their prowess in the saddle by throwing a lavish dinner to decide who could produce the hottest dishes. And no self-respecting Jamaican cook would be without his bottle of hot pepper sherry to add that magical taste to soups or stews. Today, the barman of a renowned New York restaurant relies on a teaspoonful of Busha Browne's Pepper Sherry to make the smoothest Bullshots and Bloody Marys in the world.
In the 19th century, Jamaican planters, or "bushas", would celebrate their prowess in the saddle by throwing a lavish dinner to decide who could produce the hottest dishes. And no self-respecting Jamaican cook would be witho...
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