Our perfected Piña Colada with Hard Truth Toasted Coconut Rum served with a toasted coconut rim.

Toasted Coconut Colada

A Paradise delight, sautéed grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a 'Toasted Coconut' rum sauce.

Sautéed Grouper

Rum Ford's

Doc Ford's

Choose any of our three premium rums for only $25!

Rum Flights

Pinot Noir, Ryder Estate, Central Coast, CA

Malbec, Trapiche, Uco Valley, Argentina

Red Blend, Carmenet Reserve, Napa, CA

Red Zinfandel, Earthquake, Lodi, CA

Alexander Valley, Sonoma County, CA

Freak Show, Lodi, CA

Liberty School, Paso Robles, CA

House Wine, Frontera

Rutherford Ranch, Napa Valley

Prosecco, Santa Margherita, Italy

Grandeur Rose, Monterey County

Francis Coppola, California Pacific Rim Columbia Valley, WA

Kendall Jackson, CA

Sauvignon Blanc, Whitehaven, Marlborough

Cakebread Cellars, Napa Valley Riesling

Sonoma Cutrer, Russian River

Cruzan Rum, orange juice, Don Q Coconut Rum and grenadine with a dark rum floater.

Cruzin with Doug

Silver rum, Don Q Coconut Rum, cranberry, pineapple, orange juice and a splash of grenadine.

Rowdy Razorback

Made with Don Q Limon and JF Haden's Keylime Liqueur.

Happy Gator Mojito

On a small plate, pour the honey or simple syrup. Dip the rim of your glass into the syrup, making sure to coat it evenly.

Prepare the Rim

On another plate, spread the shredded coconut evenly. Toast in a dry skillet over medium heat, stirring frequently until golden brown, about 5-7 minutes. Watch closely to prevent burning.

Toast the Coconut

Once toasted, immediately dip the syrup-coated rim of the glass into the toasted coconut to adhere.

Coat the Rim

In a blender, combine the toasted coconut rum, fresh pineapple juice, coconut cream, fresh lime juice, and ice cubes. Blend until smooth and frothy.

Blend the Cocktail

Pour the blended cocktail into the prepared glass with the toasted coconut rim. Garnish with a slice of pineapple or lime if desired.

Serve

Serve immediately and enjoy your Toasted Coconut Colada!

Enjoy

Toasted Coconut Rum

Fresh Pineapple Juice

Coconut Cream

Fresh Lime Juice

Ice Cubes

Shredded Unsweetened Coconut

Honey or Simple Syrup

Season the grouper fillets with salt and black pepper on both sides.

Prepare the Grouper

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the seasoned grouper fillets and cook for 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.

Sauté the Grouper

In a pot, bring 2 cups of water to a boil. Add quinoa, jasmine rice, and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed and grains are fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Cook Quinoa and Rice

In the same skillet used for the grouper, add the sliced yellow squash and diced red bell pepper. Sauté for about 3-4 minutes until just tender. Add the arugula and cook until wilted, about 1-2 minutes. Remove from heat and set aside.

Cook the Vegetables

In a saucepan, combine coconut milk, dark rum, and brown sugar over medium heat. Stir until the sugar is dissolved. Bring to a gentle simmer and let it cook for about 5 minutes. Remove from heat and stir in the toasted coconut flakes and lime juice.

Prepare the Sauce

On each plate, layer the quinoa and jasmine rice mix as the base. Top with sautéed vegetables, place the grouper fillet on top, and drizzle with the toasted coconut rum sauce. Enjoy your Paradise delight!

Serve the Dish

Grouper fillets

Olive oil

Garlic, minced

Salt

Black pepper

Quinoa

Jasmine rice

Water

Arugula

Red bell pepper, diced

Yellow squash, sliced

Coconut milk

Dark rum

Brown sugar

Toasted coconut flakes

Lime juice

Select a highball glass and fill it with ice cubes to chill while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker, combine the dark rum, sweet vermouth, and orange juice. Fill the shaker with ice and shake well for about 10-15 seconds until well chilled.

Mix the Ingredients

Remove the ice from the highball glass. Strain the cocktail mixture from the shaker into the prepared glass.

Strain the Mixture

Pour the ginger beer over the cocktail mixture in the glass. Allow it to mix gently.

Top with Ginger Beer

Gently slap the mint leaves between your palms to release their aroma and place them on top of the cocktail.

Add Fresh Mint

Add a slice of orange on the rim of the glass for an appealing garnish.

Garnish with Orange Slice

Dark Rum

Sweet Vermouth

Orange Juice

Ginger Beer

Fresh Mint Leaves

Orange Slice

In a bowl, mix the olive oil, minced garlic, lemon juice, salt, and black pepper. Add the fish fillets to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

Heat a grill or a skillet over medium-high heat. Once hot, place the marinated fish fillets on the grill. Cook for about 4-5 minutes on each side until the fish flakes easily with a fork.

Cook the Fish

Dice the tomato, red onion, and jalapeño pepper. Place them in a bowl.

Prepare the Ingredients

Add lime juice and salt to the diced ingredients. Stir well to combine and let it sit for at least 10 minutes to allow the flavors to meld.

Mix the Salsa

Once the fish is cooked, place the fillets on a serving plate and top with the fresh salsa. Garnish with chopped cilantro.

Plate the Dish

Serve immediately with additional lime wedges on the side for added flavor.

Enjoy Your Meal

Fresh Fish (like Mahi-Mahi or Snapper)

Olive Oil

Garlic

Lemon Juice

Cilantro

Black Pepper

Tomato

Red Onion

Jalapeño Pepper

Lime Juice

Select any combination of the three premium rums: White Rum, Dark Rum, and Spiced Rum. Use 50 ml of each rum for a total of 150 ml if sampling all three.

Choose Your Rums

Cut two lime wedges and wash the mint leaves. Set aside for garnish.

Prepare Garnishes

If you prefer mixers, measure out 100 ml each of coconut water, pineapple juice, and club soda. You can use any combination of these mixers with the rums.

Optional Mixers

Pour 50 ml of each selected rum into separate shot glasses or small tasting glasses to create a rum flight.

Assemble the Flight

Garnish each glass with a lime wedge and a mint leaf. Optionally, place a cinnamon stick in the glass of spiced rum for added aroma.

Add Garnishes

If using mixers, serve them in separate glasses alongside the rum flight, allowing guests to mix to their preference.

Serve with Mixers (Optional)

Premium White Rum

Premium Dark Rum

Premium Spiced Rum

Lime Wedges

Mint Leaves

Cinnamon Stick

Coconut Water

Pineapple Juice

Club Soda

Place the bottle of Pinot Noir in the refrigerator for at least 30 minutes before serving to ensure it is nicely chilled.

Chill the Wine

Wash the fresh strawberries thoroughly under cold water, then gently pat them dry with a clean towel.

Prepare the Strawberries

Cut the Brie cheese into wedges or slices, depending on your preference.

Slice the Brie

On a serving platter, arrange the sliced Brie cheese and fresh strawberries. Drizzle honey over the strawberries and cheese for added sweetness.

Plate the Pairing

Tear the basil leaves and sprinkle them over the strawberries and Brie for a fresh, aromatic touch.

Garnish with Basil

Pour the chilled Pinot Noir into wine glasses and serve alongside the prepared platter of strawberries and Brie.

Serve with Wine

Pinot Noir, Ryder Estate

Fresh Strawberries

Brie Cheese

Honey

Basil Leaves

Place the bottle of Malbec in the refrigerator for about 30 minutes before serving to achieve the ideal serving temperature.

Open the bottle and pour the Malbec into wine glasses, filling each glass about one-third full to allow for aeration.

Pour the Wine

Wash and pit the plums and cherries. Cut the plums into wedges and leave the cherries whole.

Prepare the Fruits

In a small bowl, mix the cinnamon and nutmeg together. Sprinkle this spice mix over the prepared fruits for added flavor.

Add Spices

Cut the dark chocolate into small squares and slice the aged Gouda or blue cheese into bite-sized pieces.

Prepare the Chocolates and Cheese

On a serving platter, arrange the spiced plums, cherries, dark chocolate pieces, and cheese. Make sure to create a balanced display.

Assemble the Plate

Serve the assembled platter alongside the chilled Malbec wine. Encourage guests to enjoy the fruits, chocolate, and cheese together with sips of the wine.

Malbec Wine

Plum

Cherry

Spices (Cinnamon, Nutmeg)

Dark Chocolate

Cheese (Aged Gouda or Blue Cheese)

Wash the ripe cherries and strawberries thoroughly. Remove the stems and pits from the cherries. Slice the strawberries into halves or quarters, depending on their size.

In a large mixing bowl, combine the prepared cherries and strawberries. Gently toss the fruits together to mix them evenly.

Mix the Fruits

If desired, add the mint leaves and honey to the fruit mixture. Gently stir to incorporate the flavors.

Optional Enhancements

Open the bottle of Carmenet Reserve Red Blend and pour it into wine glasses, filling each glass about one-third full.

Spoon the prepared fruit mixture into each glass, allowing the fruits to float on top of the wine.

Add the Fruit Mixture

Garnish with additional mint leaves if desired. Serve immediately and enjoy your vibrant red blend with the fresh fruit flavors.

Garnish and Enjoy

Carmenet Reserve Red Blend

Ripe Cherries

Strawberries

If using dried dark plums, chop them into small pieces. If using fresh, wash, pit, and slice them into quarters.

Prep the Plums

In a small bowl, combine the chopped plums, vanilla extract, and barrel-spiced syrup. Stir well until the ingredients are evenly mixed.

Mix Flavor Enhancements

Pour the Red Zinfandel into a wine glass. Add the plum mixture into the wine and gently stir to combine. Allow it to sit for a few minutes for the flavors to meld before serving.

Combine and Serve

Red Zinfandel

Dark Plums (dried or fresh)

Vanilla Extract

Barrel-Spiced Syrup

Preheat your oven to 350°F (175°C) to ensure it's hot enough for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.

Toasted Coconut Colada

Sautéed Grouper

Rum Ford's

Doc Ford's

Rum Flights

Pinot Noir, Ryder Estate, Central Coast, Ca

Malbec, Trapiche, Uco Valley, Argentina

Red Blend, Carmenet Reserve, Napa, Ca

Red Zinfandel, Earthquake, Lodi, Ca

Alexander Valley, Sonoma County, Ca

Freak Show, Lodi, Ca

Liberty School, Paso Robles, Ca