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Tommy Bahama Cocktail Video Recipes



Grapefruit Basil Cocktail

If you dig strong cocktails minus the strong taste, direct your taste buds toward this palate-pleasing martini. Tart and aromatic, it boasts a magical mix of Ruby Red grapefruit juice, muddled basil and Grey Goose Vodka. The result: a seriously stiff concoction that's dangerously delicious.


 


Painkiller #2 Cocktail

If you dig strong cocktails minus the strong taste, direct your taste buds toward this palate-pleasing martini. Tart and aromatic, it boasts a magical mix of Ruby Red™ grapefruit juice, muddled basil and Grey Goose Vodka. The result: a seriously stiff concoction that's dangerously delicious.






Sunburn Cocktail

This treat's "sweet heat" is hard to beat! We promise this zesty cocktail won't set your mouth on fire – just your craving for more. The tartness of passion fruit sets the stage for a mild jalapeño kick. Rum, elderflower liqueur and fresh fruit juices complete this mosaic of irresistible flavors.





Coconut Cloud Martini

One of our restaurants' best-selling cocktails, this strong-yet-light martini is the ultimate dessert in a glass. (Think "piña colada turned up to 11" and you’ll get the picture.) Rum, vodka and Coco López® deliver a creamy wallop of coconut and vanilla flavors.






Old Sailor Cocktail

Send your taste buds on a flavorful voyage with this "seaworthy" cocktail. Old Overholt Rye Whiskey and Sailor Jerry Spiced Rum are the co-captains of this zesty concoction. And a clove and allspice berries make for uniquely fragrant stowaways.





Hibiscus Fizz Cocktail

Not a big fan of rye whiskey? One sip of this frothy, full-bodied cocktail and you’ll be whistling a different tune. Sweet, zesty notes of lemon, orange and hibiscus enhance the spicy richness of Old Overholt Rye Whiskey. It’s a refreshing crowd-pleaser that’s easy to love.







Negroni Cocktail




Rum Babalu

Break out the bongo drums! This mouth-watering tropical cocktail is music to anyone's palate. Kirk and Sweeney 12 Year Rum is accompanied by lime juice, maple syrup, Angostura bitters and ginger beer.


Bahama Breeze Island Fish Tacos


ISLAND FISH TACOS

Bahama Breeze Restaurant Copycat Recipe

Serves 4

COLE SLAW
1 medium jicama, peeled and shredded
2 cups cole slaw mix
3 tablespoons finely chopped fresh cilantro
1/4 cup lime juice
1/4 cup vegetable oil
3 tablespoons white vinegar
2 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon salt

SALSA
2 medium tomatoes, diced
1/2 cup chopped red onion
1/4 cup finely chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons minced jalapeno pepper
1 teaspoon salt

TACOS
1 pound white fish, such as tilapia or mahi mahi, cut into 3 x 1 1/2 inch pieces
2 tablespoons vegetable oil
12 (6 inch) flour tortillas
salt and black pepper, to taste
guacamole, optional


Pollo Tropical Garlic Green Beans with Cilantro Butter


GARLIC GREEN BEANS with Cilantro Butter

Pollo Tropical Copycat Recipe

Serves 4 to 6

1 1/2 pounds green beans, ends trimmed
3 tablespoons butter
1 red bell pepper, cut into thin strips
1/2 sweet onion, halved and thinly sliced
2 teaspoons minced garlic
1 teaspoon salt
2 tablespoons chopped fresh cilantro
black pepper, to taste


Bahama Breeze Lemon Breeze Drink


LEMON BREEZE
Bahama Breeze Restaurant Copycat Recipe

1 lemon, cut in half
1 cup simple syrup (or fresh squeezed sugar cane juice)
2 cups ice, crushed

Squeeze both halves of the lemon into a tall 18-20 oz. glass. Add the sugar cane juice or simple syrup and one cup of crushed ice. Cover with a shaker tin (or another cup) and shake well, or simply mix well with a spoon. Fill the glass with the remaining crushed ice. Serve with a straw.

New Menu Items at Bahama Breeze

Bahama Breeze New Items:


  • Bacalao Fritters: Salt cod and potato fritters with cilantro crema, starting at $9.49
  • Orange Tamarind Chicken: Six pieces of fried, bone-in chicken in tamarind orange glaze, served with Caribbean-style johnnycakes, starting at $15.99
  • Coquito: Castillo Silver rum, Coco López cream of coconut, evaporated milk and sweetened condensed milk, topped with ground cinnamon, starting at $6.49
  • Spiked Hot Chocolate with Toasted Marshmallow: Hot chocolate with choice of RumChata, Kahlua, Godiva Chocolate Liqueur or Fireball Cinnamon Whiskey, topped with toasted marshmallow, starting at $6.99

Availability: Through February 2017

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Bahama Breeze New Items:

  • Pirate’s Paradise: Lime, passion fruit, ginger, vanilla, bitters and an upside-down 50ml (1.7-ounce) bottle of Captain Morgan a signature glass
  • Rum Thyme: Zaya Rum, Old Overholt Rye, orange juice, lime juice and thyme syrup
  • High Tide Swizzle: Captain Morgan Grapefruit Rum, Myers Dark Rum, lime, Velvet Falernum and hibiscus syrup garnished with mint and a sugarcane stick
  • Rum & Coke Ribs: An appetizer portion of back ribs tossed in rum-and-Coke glaze

Availability: Through Nov. 6, 2016

RUMBI ISLAND GRILL House Salad



HOUSE SALAD
Rumbi Island Grill Copycat Recipe

1 (5 oz.) package of mixed greens
1 (6 oz.) container of feta cheese
1 carrot, peeled and shredded
2 cans mandarin oranges drained
1 recipe Candied Walnuts (recipe below)
1 recipe Creamy Balsamic Vinaigrette (recipe below)


Creamy Balsamic Vinaigrette:
4 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 heaping tablespoon honey Dijon mustard
2 tablespoons light mayonnaise
2 dashes of salt
a little black pepper
2 teaspoons sugar, if needed

Combine above ingredients except sugar in a shaker jar and shake to combine or place in a bowl and whisk until smooth and mayo is completely blended.  Taste dressing and if too tangy then add sugar and blend in.

Candied Walnuts:
1/2 cup sugar
1 1/2 cup raw walnuts
1/8 teaspoon coarse salt

Place sugar in a thick bottomed sauce pan.  Cook over medium heat stirring until sugar turns to a liquid.  Keep cooking until it turns a light amber color.  Quickly mix in the walnuts and stir to coat.
Spread walnuts on a baking sheet lined with a silpat or parchment paper.  Use 2 forks and separate the walnuts.  Sprinkle with salt and let cook completely. Assemble salad.

Chicken Teriyaki Rice Bowl



CHICKEN TERIYAKI RICE BOWL
Rumbi Island Grill Copycat Recipe

1 pound chicken breast (marinated in your favorite teriyaki marinade and grilled)
1 cup zucchini
1 cup carrot
1/2 cup celery
1 cup broccoli
rice

Peanut Satay Sauce:
1/3 cup peanut butter
2 tablespoons honey
3 tablespoons soy sauce
1 garlic clove, grated
2 limes, juice
1/2 tablespoon hot sauce

Marinate chicken in your favorite teriyaki marinade. Grill chicken, then slice. Steam vegetables. Mix satay sauce ingredients all together and add in a little water if needed for the right consistency. Serve chicken, veggies, and sauce over rice. Serves 6.