Spirits of the Season 2013 – Halloween with Tommy Bahama restaurants and Maya NYC

Spirits of the Season 2013 will bring you the hottest new recipes from the coolest restaurants and bars all across the globe!

Today we feaure Chef Richard Sandoval’s Maya Modern Mexican Kitchen and Tommy Bahama’s Restaurant. Not just a fancy casual shirt and shorts retailer, Tommy Bahama has more than 130 stores, 14 of which have a wonderful restaurant and bar attached too.

Chef Richard Sandoval blends the earthy flavors of his native Mexico with worldly ingredients and creative cooking techniques to create the modern Mexican cuisine at Maya in New York City.

Both spots are must-do eateries when in NYC or the other Tommy Bahama locations.

Halloween is nearly here, and two great spots to celebrate adult style are Tommy Bahama restaurants, found in Florida, New York, Japan, California, Hawaii and Texas, and Maya Modern Mexican Kitchen and Tequileria in New York.

The master mixologists at Tommy Bahama’s sent us their Coconut Eggnog and Frost Bite, perfect for fall to winter drinky time, plus their Rum Babalu, which is our official new “zombie’ concoction for fall.  

Maya Modern Mexican Kitchen and Tequileria (located at 1191 First Avenue between 64th & 65th Street) is busting out the blood oranges for a unique margie: Their $6 Maya Modern Mexican Kitchen and Tequileria’s Blood Orange Habanero Margarita is a Big Apple deal!

Que Bueno!

Print and save:

Tommy’s Frost Bite

2½ parts light rum

¾ part triple sec

¾ part sour mix

¼ part raspberry liqueur

Pour rum, triple sec and sour mix into a mixing glass with ice. Shake 20 times and strain into a chilled martini glass rimmed with sugar in the raw. Slowly pour in the raspberry liqueur so that it sinks to the bottom of the glass. Garnish with a lime twist.

Tommy’s Coconut Eggnog

1 part Canadian Club Sherry Cask

1 part Coconut Rum

2 1/2 parts eggnog

Shake all ingredients well with ice, strain into a martini glass and sprinkle with nutmeg.

·        Coconut Eggnog

5 egg yolks

3/4 cup sugar

1 cup heavy cream

2 cups coconut milk

Pinch of salt

1 tsp vanilla

1/2 tsp nutmeg

1.  Whisk yolks with sugar until creamy and the sugar begins to dissolve.

2.  Add cream and coconut milk

3.  Stir in vanilla and nutmeg

4.  Chill well

**Bonus Rum recipe: Tommy’s Rum Babalu!

The secret to the Tommy Bahama Rum Babalu is its combination of eclectic ingredients.

Kirk and Sweeney 12 Year Rum is the basis for the cocktail and provides its warmth. The maple syrup adds some seasonal flavor and the ginger beer is a light flavorful mixer. Fresh lime juice and a dash of bitters offer a hint of something extra and balance all the ingredients.

Tommy Bahama Restaurant & Bar has created the Rum Babalu and serves it at all its 13 locations. But the Rum Babalu is easy enough to make at home for any fall festivities or to just kick back and watch the big weekend game at home.

Rum Babalu

2 parts Kirk and Sweeney 12 Year Rum

¾ parts fresh lime juice

½ part maple syrup

1 part ginger beer

1 dash Angostura bitters

Pour all ingredients into a mixing glass except the ginger beer. Add ice and shake with a Boston shaker. Strain over fresh ice. Top with ginger beer and garnish with an orange peel.

Maya’s Blood Orange Habanero Margarita for Halloween

Ingredients for the margarita:

1 oz. 100% Agave Tequila Reposado

1 oz. house sour mix 1 oz. habanero-blood orange syrup (recipe below)

Wedge of lime for garnish

Procedure:

1. Mix all ingredients into a mixing glass, then add ice and shake vigorously.

2. Garnish glass with a rim of store-bought mole negro sauce or ground chiles and a lime wedge.

Ingredients for the blood orange-habanero syrup:

2 pints blood orange juice

1 whole habanero pepper

Procedure:

1. Reduce at medium-high heat until thickened into a syrup.

2. Remove habanero before combining with other cocktail ingredients.

Note the date on this article may be incorrect due to importing it from our old system.

SHARE THIS