Beachfront Condo

ABOUT THE PIÑA COLADA COCKTAIL

The Piña Colada is a classic tropical cocktail with rum, pineapple and coconut milk. This classic recipe will transport you to paradise. Getting caught in the rain is not required.

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INGREDIENTS IN THE PIÑA COLADA COCKTAIL

1.5 oz Light or gold rum

2 oz Coconut milk

2 oz Fresh pineapple juice

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HOW TO MAKE THE PIÑA COLADA COCKTAIL

To make the Piña Colada add all the ingredients to a shaker and fill with ice.

Shake, and strain into a Hurricane glass filled with fresh ice.

(You may also blend all the ingredients with crushed ice instead.) Garnish with a pineapple wedge and plumeria flower from the garden.

2 tablespoons of vegetable oil

Heat in pan and add:

1 tablespoon ground dried ancho chile

2 teaspoons ground chipotle 

Heat and stir over medium for about 2 minutes then add

1 teaspoon coriander 

1 teaspoon dried oregano 

1 teaspoon salt 

2 cloves Minced garlic 

Heat and stir for about 1 min then add 

2 tablespoons tomato paste and mash together about 30 seconds. Then add 

2 tablespoons lime juice

1/2 cup orange juice

Mix and Simmer about 2 min to thicken in paste

Remove from heat and let cool in bowl at least 15 min

Cut about 2 lbs Swordfish filers into 1" thick 

strips or Mahi Mahi 

Toss fish strips into bowl of cooled spice mix cover and put in refrigerator 

While fish in refrigerator prepare pineapple for grill

Cut off top and bottom. Then cut down the sides to peel. Once peeled cut 1/2 the 1/2 again then cut out core then cut 1/2 again 

Heat grill to high about 15 min. Clean grates and rub liberally with olive oil. Turn down to medium high. Put pineapple on the grill first. Then add whole jalapeño. Then fish. Grill covered for about 3 - 5 min on each side. Turn using 2 spatulas for leverage. Remove fish then after remove pineapple.  Clean grill then heat tortillas. 

Chop pineapple into 1/4 inch salsa like cubes. Chop 1 red bell pepper the same. Mince jalapeño. 2 tablespoons of minced fresh cilantro. 

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Ahi Poke

Ingredients:

1/4 to 1/2 cup soy sauce

1/2 tablespoon sambal oelek

1 teaspoon sesame oil

3 scallions, white and green parts separated, sliced thinly on the bias

2 cloves garlic, smashed and finely chopped

One 1/2-inch piece ginger, peeled and grated

1/2 white onion, such as Maui onion, julienned

1 pound ahi tuna, cut into 1/2-inch chunks

2 tablespoons chopped dry-roasted macadamia nuts

Instructions:

Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.

Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

The perfect way to capture summer all year long and a tropical island must!  A descendant of the Cuban cocktail El Draque, this five-ingredient highball is a favorite of many, including Ernest Hemingway.

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INGREDIENTS IN THE MOJITO COCKTAIL

6  Mint leaves

.75 oz Simple syrup

.75 oz Fresh lime juice

1.5 oz White rum

1.5 oz Club soda

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HOW TO MAKE THE MOJITO COCKTAIL

In a shaker, lightly muddle the mint.

Add the simple syrup, lime juice and rum, and fill with ice.

Shake well and pour (unstrained) into a highball glass.

Top with the club soda and garnish with a mint sprig.

ABOUT THE TRADITIONAL MAI TAI COCKTAIL

The Mai Tai is an original tiki classic that is neither neon-colored nor overly sweet. In Tahitian, “Mai Tai” means “The best—out of this world,” as exclaimed by the first person to taste Trader Vic’s original version. The iconic tiki drink was created to showcase the flavor of good quality rum, and should never be neon-colored or overly sweet. A proper Mai Tai is a deep amber hue and allows the rum to shine through.

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INGREDIENTS IN THE TRADITIONAL MAI TAI COCKTAIL

.75 oz Fresh lime juice

.25 oz Rock candy syrup (2 parts sugar, 1 part water)

.25 oz Orgeat almond syrup

.5 oz Orange curaçao

2 oz Premium aged rum dark rum

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HOW TO MAKE THE TRADITIONAL MAI TAI COCKTAIL

Add all the ingredients to a shaker and fill with crushed ice.

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Shake vigorously until the shaker is well-chilled and frosty on the outside.

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Pour (unstrained) into a double Old Fashioned glass.

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Garnish with half of a juiced lime and a fresh mint sprig.

ABOUT THE TROPICAL DAIQUIRI COCKTAIL

The Strawberry Daiquiri is a classic summertime drink but why not try it with mango or even guava for an even more tropical feel. Chill down with this frosty rum concoction.

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INGREDIENTS IN THE MANGO or GUAVA DAIQUIRI COCKTAIL

1.5 oz Aged Puerto Rican or Jamaican rum

.75 oz Fresh lime juice

1 oz Rich simple syrup

1  Mango (Fresh or 

6  Ice cubes

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HOW TO MAKE THE STRAWBERRY DAIQUIRI COCKTAIL

To make the Tropical Daiquiri add all the ingredients to a blender.

Blend until smooth and pour into a Margarita glass or wine goblet.

Garnish with a plumeria from the garden and a cocktail umbrella if you're really fancy!

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Mango daiquiri with mint & lime sugar

• 1 mango, cheeks removed, peeled

•  100ml Malibu

•  2 tablespoons fresh lime juice

•  1 cup crushed ice

•  Fresh mint, to serve

mint & lime sugar

•  1/2 cup (110g) white sugar

•  2 tablespoons chopped fresh mint

•  1 teaspoon finely grated lime rind

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1. Step 1

   To make the mint sugar, place the sugar, mint and lime rind in a food processor. Process until well combined. Transfer to a small bowl and set aside until ready to serve.

2. Step 2

   Place the mint sugar on a plate. Wet the rim of two martini glasses. Press the rims one at a time into the sugar and twist gently to coat the rim in sugar.

3. Step 3

   Chop the mango cheeks. Place the mango, Malibu, lime juice and crushed ice in a blender and process just until smooth. Pour into the glasses and serve immediately.