Named for Bangkok’s luxe tourist district, this tropical cocktail from Starboard Tack (2601 Atlantic St.) will tempt you to jump on the next flight to Thailand.
Ingredients: Mekhong (Thai spirit), 5 pods of fresh tamarind, 1 oz. jasmine syrup, 1 oz. fresh lime juice, .5 oz aquafaba Thai basil
1. Infuse the Mekhong with fresh tamarind (5 pods per bottle of Mekhong) by pouring Mekhong into a separate container with 5 pods of tamarind. Cover and refrigerate for two weeks.
2. Shake all the ingredients and pour into a traditional Thai water cup filled with ice. Garnish with a Thai basil leaf.
Mini Lobster Rolls
Impress your friends with these tasty treats from Sugarcane Raw Bar Grill (at Venetian’s Grand Canal Shoppes), because nothing compliments a pool party like tangy, mini Maine lobster rolls.
Ingredients: 1 lb. cooked lobster meat, 1 1/2 cups mayonnaise, 1 tbsp. Old Bay seasoning, 2 tbsp. finely chopped tarragon, 2 tbsp. finely chopped parsley, 2 tbsp. finely chopped chives, 2 tbsp. minced shallots, 1 1/4 lemons, zested & juiced, 4 cups finely shaved green cabbage, 1 cup julienned carrots, 2 tbsp. whole grain mustard, 2 tbsp. apple cider vinegar, 1/2 tbsp. celery seed, 16 Parker House rolls, 1 c. julienned gem lettuce salt and white pepper to taste
1. Assemble lobster salad: Mix together 1/2 cup mayo and Old Bay seasoning to create dressing. Mix in lobster meat to coat. Mix in tarragon, parsley, chives, shallots and lemon. Add salt and white pepper to taste.
2. Assemble cole slaw: Combine green cabbage, carrots, mayo, whole grain mustard, apple cider vinegar and celery seed. Add salt and white pepper to taste.
3. Sear Parker roll lightly with a bit of butter on both sides. Cut through each roll a quarter way down.
4. Stuff each roll with a medium pinch of julienned gem lettuce and a medium pinch of the cole slaw mix. Top with a spoonful of the lobster salad mix and finish with a sprinkle of Old Bay.
Grilled Corn Lollipops
Elote, or Mexican-style corn on the cob, is delicious all year round, but it’s especially perfect for a pool party. Thankfully, making these grilled corn lollipops from Chica (inside the Venetian) is super easy. Fire up the grill and get started!
corn, mayonnaise, sour cream, chili powder, lime juice, cotija cheese, Parmesan cheese
1. Mix 1/4 cup mayo, 1/4 cup sour cream, 1 tbsp chili powder (Tajin or chipotle) and the juice from one lime in a bowl to create crema.
2. Grill corn on the cob equally on each side.
3. Brush crema onto corn. Dust with finely grated cotija and Parmesan and serve.
No party is complete without dessert. Luckily, Chef John “Bubba” Grayer from Jammyland (1121 S. Main St.) shared his easy, overnight recipe for the restaurant’s scrumptious banana pudding. It’s so good your guests will go back for seconds.
14 oz. can sweet and condensed coconut milk, 1 1/2 cups coconut milk, 3.4 oz. vanilla pudding mix (Jell-O brand), 3 cups heavy cream, 12 oz. box Nilla Wafers, 4 bananas sliced
1. Mix coconut milk, condensed coconut milk and pudding mix until smooth with a whisk or electric mixer.
2. Allow mixture to cool and set.
3. Use a mixer to whip cream until it has firm peaks.
4. Fold pudding mixture into whipped cream and refrigerate for about 30 minutes.
5. Use a 4-5 quart capacity glass bowl and arrange a third of the wafers on the bottom, followed by a third of the bananas. Layer a third of the pudding mixture on top. Repeat for two more layers. 6. Wrap with plastic wrap and allow the pudding to rest for six hours or overnight.