From Chef Lisa Dahl’s cookbook The Elixir of Life

These little tantalizing toasts are oozing with sensuality, the ultimate finger food, and are so insanely easy to make that you could call these little bites not crostini but crostin-ease.

Ingredients

• Baguette or ciabatta bread
• Whole heads of garlic
• Olive oil
• Kosher salt and pepper
• Italian herbs
• Chevre goat cheese

Directions

1. To make the crostini: Preheat the oven to 275F. Cut skinny diagonal slices of your baguette or ciabatta bread and lay them out on a baking sheet. Spritz or drizzle them lightly with olive oil. Bake until lightly browned. Cool your crostini on a rack while you prepare the remaining ingredients.
2. To bake the garlic: Preheat the oven to 350F. Slice off the tops of the garlic heads (as many as you’d like to eat) to expose the cloves in their little tissue-like wrappers. In a baking dish, combine olive oil, kosher salt, coarse pepper and Italian herbs. Place the garlic heads, cut side down, on the oil mixture. Bake until squooshy and caramelized, about 45 minutes to an hour.
3. Assemble: Mound the chevre on the crostini and top with garlic.

From Chef Lisa Dahl’s cookbook The Elixir of Life

Not only is it a big, plush finger-licking cream sauce for your favourite type of pasta, it’s equally sublime for carne lovers as the finishing for a decadent steak.

Ingredients

• 2 tbsps olive oil
• 3-4 whole garlic cloves
• 10 oz cremini mushrooms, sliced
• 2 1/2 cups whole cream
• 1/8 tsp truffle salt
• 1 tbsp truffle oil
• 1/4 cup gorgonzola (optional)
• Fresh ground pepper and kosher salt to taste
• Your favourite pasta

Directions

1. To make the sauce: Heat a sauté pan with the olive oil. Add the garlic cloves and cook on low heat to brown on all sides. This will infuse their flavour into the oil. When caramelized, remove and discard the garlic.
2. Add sliced mushrooms, sprinkle with salt, and delicately brown. Add cream and cook over medium heat until the sauce reduces and thickens.
3. Stir in truffle salt, gorgonzola, and a few grinds of black pepper. Check for salt and add more to taste.
4. To make the pasta: While making the sauce, cook your favourite pasta. Time the pasta to finish as the sauce is in its final stage (bubbling and creamy). Use a colander to drag the pasta (with water clinging to it) into the pan containing the sauce. Fold the sauce and pasta together quickly with tongs or a spoon.

From Chef Lisa Dahl’s cookbook The Elixir of Life

This recipe starts with plenty of potatoes because why make them if you can’t use them as leftovers? Beyond that, the method is everything for this decadent side dish.

Ingredients

• 3 lbs potatoes
• 11/2 cups whole cream
• 1/2 cup mascarpone
• 1/4 lb butter plus 1 tbsp more for a finishing touch
• 1/2 tbsp kosher salt and a little extra for the water
• 1/4 tsp white pepper
• For optional variations: lemon zest / truffled parmigiano-reggiano / roasted garlic

Directions

1. First, peel the potatoes. As they are peeled, put them in a bowl of cool water to retain the colour. Cut the potatoes into quarters – never smaller. Put the potatoes into a potful of delicately salted water (enough to slightly taste but not overpower). Water should cover the top line of potatoes by half an inch. Cover the pot with a lid and boil gently until fork tender. When they’re right, a quartered potato should break but not crumble when inserted with a fork.
2. Gently heat the cream and butter together in a small saucepan until butter has liquified. When potatoes are ready, strain with a colander and return to the still-hot empty pot on the stove.
3. Slowly pour the cream and butter mixture over the potatoes while mashing them by hand, ideally with an old-fashioned potato masher, to a fluffy consistency. Add the white pepper and taste for seasoning. Add salt and pepper to taste. Do not overwork or you will lose their airy quality.
4. Fold in the mascarpone with quick efficacy and check for salt and pepper, adding more as needed. Fold in any additional desired flavours (lemon zest / truffled parmigiano-reggiano / roasted garlic) just before serving. A chunk of pure creamy butter on top adds the “O” factor.

From Executive Chef Russell LaCasce at ZuZu restaurant at Hotel Valley Ho

Rich and zesty glazed pork pairs perfectly with a cool cucumber tarragon yogurt and pita to mop up all the saucey goodness. The key to this showstopper of a recipe, a perfect family feast for the weekend, is to allow enough time for all the flavours to blend and develop.

Ingredients

• 4 cleaned pork shanks
• 2 carrots, peeled and chopped
• 1 cup celery, washed and chopped
• 2 yellow onions, rough chopped
• 2 sprigs of thyme
• 1 bay leaf
• 5 whole garlic cloves
• 6 qt chicken stock
• 1 cup red wine
• Salt and pepper to taste

For the glaze

• 1 qt honey
• 1 qt soy sauce
• 1 qt apple cider vinegar
• 2 cups Chinese mustard
• 4 red bell peppers (small diced)
• 8 red fresnos (small diced)
• 2 white onions (small diced)
• 4 garlic gloves (brunoised)
• Molasses to taste

For the cucumber tarragon yogurt

• 1 qt Greek yogurt
• 1 English cucumber, seeded and chopped small
• 1 tsp chopped tarragon
• 1 tbsp chopped parsley
• Salt and pepper to taste

For finishing

• 2 pita
• Pinch of sea salt
• Crispy onion and garlic

Directions

1. To make the pork: Heat a large rondo or braising pan over medium-high heat. Season pork shanks with salt and pepper and sear in the rondo or large braising pan. Once seared, remove from the pan and add vegetables and cook for 4 minutes. Add the thyme, bay leaf and garlic to the pan and cook for 1 minute. Deglaze the pan with the red wine and cook for 4 minutes or until alcohol is cooked out. Place the shanks back in the pan and add chicken stock. Bring to a boil and reduce heat to a simmer and cook for 4-5 hours or until tender but not falling apart. Let the shanks cool down in the liquid.
2. To make the glaze: Sauté the veggies together until soft and tender, about 5 minutes. Add the rest of the ingredients and bring to a boil. Remove from heat and cool down.
3. To make the cucumber tarragon yogurt: Mix all ingredients together and let sit for at least two hours for flavours to marry.
4. For finishing: Place a large pan on high heat. Add oil and pan fry the pork shanks until crispy and caramelized. Cover pork shank with the glaze and place in a hot oven to cook glaze on. While glazing, rub the pita with a little oil, salt and pepper. Place in the oven to warm slightly. Place the glazed pork on the plate and garnish with crispy onion, garlic, sea salt, warm pita, and the yogurt sauce in a small bowl.

From Omni Scottsdale Resort & Spa at Montelucia

Who doesn’t love a good sangria? The perfect accompaniment to a sunny day in the garden, on the porch, or just lounging on the couch with the windows flung open. Pick your favourite colour—white or red—and get sipping.

Ingredients for red sangria

• 1 Bottle of your favourite Rioja red wine
• 12 oz orange juice
• 5 oz Brandy
• 4 oz simple syrup
• 2 oranges, sliced
• 6 strawberries, sliced
• Berries to taste

Ingredients for white sangria

• 1 Bottle of favourite Rioja white wine
• 4oz pineapple juice
• 12 oz orange juice
• Green apple, sliced
• 5 oz Grand Marnier
• 2 oranges, sliced
• 4 oz simple syrup
• Berries to taste

Directions

1. Combine bottle of wine, orange juice, simple syrup, and Grand Marnier or Brandy in one large pitcher.
2. Slice fruit and combine with berries in the pitcher.
3. Freeze berries to substitute for ice.
4. Make 24 hours in advance in a sealed container for full enjoyment.

Photo by Bob Krist/Florida Keys News Bureau

From the Florida Keys

This zesty classic has all the hallmarks of a just-one-more-slice kind of dessert, and it’s actually surprisingly simple to make at home. If you can’t get your hands on Florida’s infamous flavour-packed key limes, any other fresh lime variety will do just fine.

Ingredients

• 1 9-inch graham cracker pie crust
• 1 14-oz can sweetened condensed milk
• 4 egg yolks (the egg whites can be saved to make a meringue topping, if desired – see
• meringue recipe below)
• 3 oz of Key lime juice

For the meringue

• 4 egg whites
• 5 tbsps sugar
• Pinch of cream of tartar
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350F. Blend milk and egg yolks at slow speed until smooth. Add Key lime juice and finish blending. Pour into pie crust. Bake for 20 minutes, then cool for 20 minutes before refrigerating.
2. In the meantime, if you desire, prepare meringue recipe: Beat egg whites, sugar and vanilla at high speed. Add cream of tartar. Continue beating until whites are stiff. Spoon meringue on top of pie and bake for 10 more minutes.
3. Serve chilled Key lime pie with whipped cream topping or meringue.

From Lang Taste of Florida Café

For a slightly different take on a citrusy dessert, try this grapefruit-filled delight. The combination of the juicy grapefruit filling and the crunchy graham cracker base is the most satisfying marriage of textures and flavours.

Ingredients

• 1 6-oz graham cracker crust
• 2 large or 3 medium red Lang grapefruit, sectioned
• 1 cup sugar
• 3 tbsps cornstarch
• 1 1/2 cups water
• 1 3-oz package strawberry-flavoured gelatin
• 1 8-oz container frozen non-dairy whipped topping, thawed

Directions

1. Arrange grapefruit sections in graham cracker crust. Set aside.
2. In a medium saucepan, combine sugar and cornstarch. Add water and cook over medium heat until thick and clear. Add gelatin and stir to dissolve. Let cool slightly.
3. Pour gelatin over grapefruit sections in crust. Refrigerate until firm. Top with whipped topping and serve.

From Norman Love Chocolates based in The Beaches of Fort Myers and Sanibel

Many of us have baked a cake before. But have you made a mousse? Or a gelée? This rich, chocolatey number is the perfect way to challenge yourself in the sweet treats department. And why not? You’ve got the time.

Ingredients

Chocolate cake

• 217g all-purpose flour
• 310g sugar
• 6g salt
• 12g baking soda
• 185g water
• 46g cocoa powder
• 185g buttermilk
• 134g oil
• 2 eggs
• 5g vanilla extract

Chocolate mousse

• 97g milk
• 97g cream
• 97g egg yolks
• 70g sugar
• 240g 65% chocolate
• 475g whipped cream

Raspberry gelée

• 864g raspberry puree
• 208g sugar
• 20g gelatin
• 5g citric acid

Directions

1. To make the chocolate cake: Preheat the oven to 350F. Boil water. Whisk in cocoa powder. Cool. Combine all dry ingredients until blended. Combine all liquid ingredients. Add dry ingredients to liquid ingredients and mix until combined, scraping bowl well. Add cocoa-water mixture. Mix to combine. Spread onto sprayed and lined half sheet pan. Bake until toothpick inserted in center comes out clean. Cool. Cut into circles that will fit in bottom of serving container.
2. To make the chocolate mousse: Heat milk and cream. Whisk together yolks and sugar. Whisk a small amount of hot liquid into yolk mixture. Whisk this mixture into hot milk and cream. Cook, while stirring constantly to 84C. Strain over chocolate. Mix until emulsified. Cool to 44C. Fold in whipped cream.
3. To make the raspberry gelée: Heat puree and sugar until hot. Stir in citric acid. Stir in bloomed gelatin.
4. Assemble: Place round of chocolate cake in bottom of serving container. Pour layer of chocolate mousse over cake. Allow to set completely in freezer. Pour thin layer of raspberry gelee over set mousse. Allow to set completely in freezer. Pour second layer of chocolate mousse over set gelee. Allow to set completely in freezer. Pour second layer of raspberry gelee over set mousse. Allow to set completely. Garnish with whipped cream and fresh raspberries.

From Miami native Stephanie Pernas

Miami-native blogger and influencer Stephanie Pernas shares her Cuban Café Con Leche recipe to take this classic Miami morning staple in-house.

Ingredients

• Espresso
• Evaporated milk
• 2 tbsps sugar

Directions

1. Brew your espresso (preferably in a stovetop espresso pot).
2. Steam your milk. You can either heat up the evaporated milk on the stovetop or microwave it.
3. Measure out your sugar and then add a splash of coffee to the sugar and stir until melted. This whole process is really important and helps get the sugar to the consistency it needs to be to melt into the coffee.
4. Pour the sugar back into the coffee and stir.
5. Pour the coffee into your milk (typically a 50/50 mixture) – et voila! Enjoy an authentic Cuban Café Con Leche!

Photo courtesy Visit Pensacola

From The Fish House in downtown Pensacola

Eaten for breakfast, lunch and dinner, grits is perhaps one of the most handy and versatile pantry staples. This creamy, rich and satisfying entrée is the perfect way to bring some homey Southern flavours to your table. Best served in generous portions.

Ingredients

Smoked Gouda Cheese Grits                      

• 1 quart chicken stock
• 1 cup heavy cream
• 2 cups Dixie Lily grits
• 1/4 pound butter
• 1 can creamed corn (14-16 ounces)
• shredded smoked Gouda cheese

The Ya Ya 

• 8 strips applewood smoked bacon, diced
• 1 tbsp minced garlic
• 1 tbsp minced shallots
• 3 tbsp butter
• white wine
• 1 lb peeled and deveined jumbo shrimp
• 1 portobello mushroom cap, sliced
• 1/4 cup diced scallions
• 2 cups chopped fresh spinach
• 2 cups heavy cream
• 3 cups smoked Gouda cheese grits (recipe on left)
• Salt, pepper and hot sauce to taste

Directions

1. First, make your grits. Run the chicken stock into a thick-bottomed saucepan and turn on high till it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Add cream if you need more liquid. Then tumble in the butter, add creamed corn, drizzle in the rest of the cream and stir till it’s all in the family. Then shake in the shredded cheese and stir very well till it’s all nice and smooth.
2. While your grits cook, bring a large saucepan to medium heat.  Add bacon and cook for about 3 minutes, then add garlic and shallots. Sauté and then add butter and a splash of white wine. When butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and spinach. Sauté for 2 minutes. Remove the shrimp. Pour in heavy cream and let simmer while stirring. When reduced by 1/3, add salt, pepper and hot sauce. Return shrimp to sauce and combine. Spoon the sauce and shrimp onto heaping mounds of cheese grits.

Photo by Amy Pezzicara

From Columbia Restaurant in Tampa

The “Mixto” as it was first known, was a sandwich created in the 1890s for the cigar workers as they walked to and from work. It changed over time with waves of immigrants from different countries. The Spanish brought the fine ham, the Sicilians the Genoa salami, the Cubans the mojo-marinated roast pork, the Germans and Jews the Swiss cheese, pickle and mustard. This is the original 1915 recipe of Columbia Restaurant founder Casimiro Hernandez, Sr.

Ingredients

• 9″ piece of Cuban bread
• 4 oz smoked ham, thinly sliced
• 1 1/2 oz pork loin, thinly sliced
• 1 oz Genoa salami (peppercorn studded preferred), thinly sliced
• 1 oz Swiss cheese, thinly sliced
• 2 pickle chips
• 1 tbsp yellow mustard
• Soft butter

Glazed ham

• 1 fully cooked boneless pit ham (about 6 lbs.)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar

Roast Cuban pork

• 1 fresh pork shoulder (about 5 lbs.)
• 1 cup sour orange juice (or 1/2 cup lime juice and 1/2 cup orange juice)
• 8 large garlic cloves
• 2 tsp dired oregano leaves
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 4 bay leaves

Directions

1. For the glazed ham: Preheat oven to 400F. Score ham in a criss-cross fashion 1/2 inch deep and 1 inch apart. Place on a roasting pan. Mix together the granulated and brown sugars. Rub 1/2 cup of the sugar mixture all over ham. Roast in the oven for 20 minutes. Remove pan from oven. Remove ham from pan and place on another (no need to change pans if fallen sugar is not burnt). Carefully rub ham with the rest of the sugar mixture. Roast in the oven for 20 minutes or until sugar has caramelized. Cool before slicing.
2. For the roast Cuban pork: With a sharp knife, puncture pork in several places. Place in a shallow roasting pan. In a food processor, puree 1/4 cup of sour orange juice, garlic cloves, oregano, black pepper and salt. Puree enough to form a paste. Rub paste all over pork, pushing mixture into punctured holes. Add bay leaves to the rest of the sour orange juice and pour over pork. Refrigerate and marinate for 3-6 hours. Roast in the oven at 350F skin side up and uncovered until an internal temperature of 160F (allow 20 minutes per pound and baste occasionally). Cool before slicing.
3. For the sandwich: Cut Cuban bread in half lengthwise. Layer sliced meats and cheese in the following order: ham, pork, salami and then cheese. Place pickle chips evenly on top. Spread mustard on top half of bread. Lightly butter both top and bottom of sandwich. Heat sandwich in press until crisp. Cut diagonally from corner to corner.

From Indigeny Reserve in Tuolumne County, California

As the saying goes, when life gives you apples— make cider! In this neck of the Californian woods, anything apple-flavoured rings true to Tuolumne County cuisine. Pair fresh apple cider waffles with warm maple syrup to bring a hit of NorCal into your home!

Ingredients

• 2 cups flour
• 2 tbsps sugar
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher or sea salt
• 2 eggs
• 1 cup buttermilk
• 1/4 cup butter, melted

Directions

1. In a bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt for at least 20 seconds. Set aside.
2. In another bowl, beat together the eggs, buttermilk, melted butter, and apple cider until well combined. Stir in the flour mixture.
3. Heat the waffle iron, spray or brush with oil or butter, and cook until golden.

From Smith Island, Maryland

A beloved Maryland tradition, the official Maryland State Dessert is a standout on any table. With its thin layers of delicate yellow cake each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat… if it weren’t so darned delicious!

Ingredients

Layer cake

• 2 cups sugar
• 2 sticks unsalted butter, chunked
• 5 eggs
• 3 cups unbleached flour
• 1/4 tsp salt
• 1 heaping tsp baking powder
• 1 cup evaporated milk
• 2 tsps vanilla extract
• 1/2 cup water

Chocolate icing

• 2 cups sugar
• 1 cup evaporated milk
• 5 oz unsweetened chocolate
• 1 stick unsalted butter
• 1 tsp vanilla extract

Directions

1. To make the cake: Preheat oven to 350F with rack in middle setting. A traditional Smith Island Cake has 8 to 12 layers. Most ovens can fit three 9-inch cake pans, so for a nine-layer cake, bake three layers at a time. Lightly butter three pans, and re-butter after each set.
2. Cream together sugar and butter, add eggs, and beat until smooth with mixer. In a separate bowl, combine flour, salt and baking powder, then add to egg mixture one cup at a time mixing as you go.
3. While beating with mixer, slowly add the evaporated milk, vanilla, and water. Mix until the batter has a smooth, even texture.
4. Put about 2/3 of a cup of the batter into each of the three greased pans spreading evenly across the entire pan. Bake each in the preheated oven for 8 minutes. If you are reusing the pans (We’re guessing you don’t have nine cake pans!), let the layers cool in the pans, then gently remove the layers and set aside while you prepare the next batch. Running a spatula or butter knife around the inside edge can help free the cake.
5. To make the icing: While the first cake layers are baking, begin making the icing. In a medium sauce pan, stir evaporated milk and sugar together over low heat until warm. Add chocolate and simmer until melted.
6. Add butter and bring to a boil over medium heat. Boil for 12-15 minutes stirring as needed adding vanilla at the end. Icing will be thin, but thicken as it cools.
7. Try not to eat it all before it gets on the cake. Be prepared for a kitchen kerfuffle over who gets to lick the bowl clean. Stack the layers with a generous layer of icing between each cake.

Photo courtesy Faidley Seafood

From the shores of Maryland

If the Maryland Flag weren’t so cool, we’d probably fly a picture of a crab cake over the statehouse. Once you’ve had your first real one made with handpicked Maryland jumbo lump crab, you’ll know why.

Ingredients

• 1 pound jumbo lump, handpicked Maryland crabmeat (or whatever crabmeat is available to you)
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 5 tbsp mayonnaise
• 1 tbsp finely chopped parsley
• 1 tbsp Worcestershire sauce
• 1 tsp prepared mustard
• 1 tbsp Old Bay Seasoning

Directions

1. Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and Old Bay crab seasoning and mix well.
2. Pour mixture over crabmeat and fold in taking care not to break up the lumps.
3. Form into six cakes and pat until just firm, then deep fry in 350F corn oil 2-3 minutes until golden brown.

From Chef Brian Graybill of Napkins Restaurant

The bare-minimum ingredients to make this dish are day-old rice, soy sauce, and miscellaneous veggies. It’s a great way to use up leftover onion, carrots, mushrooms, celery, and any other veggies you’ve got. Get creative and make it interesting by adding protein and garnishes. Try ground beef, chicken (even rotisserie), pork loin, or seafood.

Ingredients

• 2 tbsp vegetable oil
• 3 cups day-old cooked rice
• 1 cup diced veggies
• 1 clove minced garlic (preferred, but dried garlic powder is fine)
• 1 tsp minced fresh ginger (preferred, but dried ginger powder is fine)
• 1 cup diced, cooked protein of choosing (optional)
• 3 eggs, scrambled and set aside (optional)
• 4 tbsp soy sauce
• 1 tbsp toasted sesame oil (preferred)
• Garnish of choice
• Salt and pepper to taste

Directions

1. Wash, dice and prep all the ingredients you plan to use first. If using any raw protein, cook it separately in advance. There really are very few rules about what you can and cannot add to it. Go nuts!
2. Preheat a nonstick pan on medium-high to high heat and add a splash of vegetable oil to the pan. Quickly add all veggies, keeping them moving around in the pan until they are just cooked through (but still have a nice crunch or texture to them).
3. Add pre-cooked protein and scrambled eggs to the veggies and keep stirring, ensuring the heat is high enough that the ingredients are sizzling in the pan.
4. Add pre-cooked rice and stir immediately.
5. Add sesame oil (if available) and drizzle soy sauce into the combined ingredients until the rice picks up a golden-brown, fried-rice color.
6. Give the dish a taste, and if you need to add a little more soy sauce or sesame oil, or just a pinch of salt and pepper, go for it. Once the dish’s taste is to your liking, it is done.
7. Top with some sesame seeds, green onion, fresh pineapple, diced cucumber, or any other garnish you might have handy.
8. Dress it up (optional): If, by chance, you have Ahi tuna on hand, you can try recreating Napkins’ poke-style fried rice. The contrast of the cold, dressed tuna and the warm, fried rice with a little garnish really makes for a special meal. We use a super sharp knife, dice fresh Ahi tuna into 1/2 inch cubes, and keep it cold until it is time to top the finished fried rice with it. We also make a miso-ginger dressing to toss the tuna in, which you can find at a grocery store.

From Two Bros BBQ Market in San Antonio

For some properly smoked authentic flavours from the south, it’s time to get your fire going. Two Bros BBQ Market’s cherry-glazed baby back ribs are the real, sticky, finger-lickingly good deal.

Ingredients

• 4 lbs baby back ribs
• 2 oz paprika
• 1 oz smoked paprika
• 1 oz ground cumin
• 1 oz ground fennel seeds
• 2 oz brown sugar
• 1 oz ground coriander
• 1 oz cayenne pepper
• 1 oz kosher salt
• 8 oz cherry syrup (Italian soda style)

Directions

1. Start a fire in your fire pit. You will smoke the ribs for 4 hours at 225F, or until tender enough to pull apart.
2. For the ribs, peel the back membrane off and discard. Trim any excess fat.
3. For the rub, mix all the dry ingredients together. Season the ribs liberally with the dry rub and smoke the ribs for 3 hours. After 3 hours, start glazing the ribs with the cherry syrup. You should end up with a shiny, slightly sticky glaze. Glaze the ribs one last time right before serving.

No matter how grounded you might be feeling, it’s nothing a proper Mai Tai can’t fix. Grab your rum, start making more ice and turn your back yard into your very own tropical getaway.

Ingredients

• 1 oz spiced rum
• 1 oz coconut rum
• 1 tsp grenadine syrup
• 2 oz pineapple juice
• 2 oz orange juice

Directions

1. Combine the rums, grenadine, and juices in a cocktail shaker with ice.
2. Shake and strain into a glass full of ice.

Who says you can’t have paradise in a glass? Transport yourself away to Hawaii’s brilliant blue waters with this colourful tipple that’ll make you feel like you’re snorkelling with the dolphins.

Ingredients

• 3/4 oz light rum
• 1/2 oz vodka
• ½ oz Blue Curaçao
• 3 oz pineapple juice
• 1 oz sweet and sour mix

Directions

1. Combine ingredients in a cocktail shaker with ice.
2. Shake and strain into a glass full of ice.