For the complete experience visit the two-story flagship which offers something for everyone. The hip & intimate Marlin Bar features barrel-aged rum and hand-crafted cocktails, while the light and bright second floor dining room feels like an oasis in the midst of the urban jungle.

Blood Orange Margarita

Ingredients List
2 oz. Milagro Silver Tequila
1 oz. Solerno Blood Orange Liqueur
.5 oz. Blood orange juice
1 oz. Scratch Sour

Garnish:  Salted rim, blood orange wheel when available. 2nd option =  orange twist

Instructions: Build in a mixing glass, add ice, shake to mix, pour into glass.

Spicy Kumquat Margarita

Ingredients List
2 oz. Sauza Conmemorativo Tequila
1 oz. Cointreau
1.5 oz. Scratch Sour
.5 oz. Fresh Lime Juice
1 slice jalapeno
4 slices kumquat

Instructions: Muddle jalapeno and kumquat  in a mixing glass, add remaining ingredients and ice, shake to mix, pour into glass.

Coco Mole Margarita

Ingredients List
2 oz. 1800 Coconut Tequila
1 oz. Triplesec
1 oz. Scratch Sour
.75 oz. Coco Lopez
.25 oz. Fresh Lime Juice
3 drops  Mole or Chocolate Bitters

Garnish:  Coconut-Salt-Sugar rim – blend equal parts in a food processer or spice grinder, lime zest

Instructions: Build in a mixing glass, and ice, shake to mix, pour into glass.

Blue Yonder

Ingredients List
1.5 oz. Sauza Blue Agave Tequila
.5 oz. Cointreau
2 oz. Scratch Sour Mix
¼ cucumber skinned and cubed
15-20 cilantro leaves
3 slices jalapeno (adjust amounts if too hot)

Garnish:  ½ rim Tajin

Instructions:  Muddle cucumber, cilantro & jalapeno in a mixing glass, add remaining ingredients and ice, shake to mix, strain over fresh ice into glass.

Mango Habanero Margarita

Ingredients List
1.75 oz. Milagro Silver
.75 oz. Orange Curacao
1 oz. Scratch Sour Mix
1 oz. Mango Juice – Perfect Puree
2 Slices Seeded Habanero
2 Drops Bitterman’s Hellfire Habanero Shrub

Garnish:  Salted Rim

Instructions:  Build in a mixing glass, and ice, shake to mix, pour into glass.

BLACKENED FISH TACOS

Ingredients:
1 1/2 lbs. of your favorite white fish
8 oz. Fish Taco Marinade (see recipe below)
8 tbsp. Lime Sour Cream (see recipe below)
8 tbsp. Chipotle Aioli (see recipe below)
3/4 lb. Asian Slaw (see recipe below)
8 tbsp. Pico de Gallo (see recipe below)
12 6″ white corn tortillas
4 oz. unsalted butter
2 tbsp. of your favorite blackening spice

***
Fish Taco Marinade:
3/4 cup unsweetened coconut milk
1/4 cup egg yolks, whipped
1 tbsp. cilantro, washed and rough chopped
1 tbsp. jalapeño, minced
1 tsp. cumin
1 tsp. Spanish paprika

Instructions:
In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz. pieces and place into the marinade, mixing everything together. Hold refrigerated for at least 12 hours.
***

Chipotle Aioli
1/2 cup mayonnaise
1 tbsp. Dijon mustard
1 chipotle pepper
1 tsp. lime juice, freshly squeezed
Kosher salt to taste
Coarse ground black pepper to taste

Instructions:
Place all ingredients in a blender. Puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.

***

Lime Sour Cream
6 tbsp. sour cream
2 tbsp. lime juice, freshly squeezed

Instructions:
Place ingredients into a small, clean mixing and blend together well. Transfer to a squeeze bottle with a small tip and refrigerate.

***

Pico de Gallo
1/2 cup yellow onion
1 tbsp. jalapeño
1/4 cup ripe tomato
1/2 tsp. kosher or sea salt
1 tbsp. lime juice, freshly squeezed
1/2 tbsp. cilantro, finely chopped
1 pinch black pepper

Instructions:
Dice the yellow onion and tomato; mince the jalapeño. Place in a small, clean mixing bowl.
Wash and finely chop the cilantro; then add to the bowl.
Add the salt, lime juice and black pepper. Mix everything together well and hold refrigerated.

***

Asian Slaw
4 oz. shredded cabbage
2 tbsp. fresh cilantro, rough chopped
2 oz. jicama, peeled and julienned
2 oz. red onion, peeled, sliced paper thin
2 tsp. olive oil
2 tbsp. lime juice, freshly squeezed
Kosher salt to taste
Coarse ground black pepper to taste
In a small, clean mixing bowl, mix all ingredients together.

***

Serving Instructions:

Pre-heat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter. Spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
Turn the heat down to very low and hold hot.
Place the white corn tortillas into another large sauté pan and heat them on both sides. (Be sure the second pan is dry.)
Toss the Asian Slaw in a mixing bowl.
Lay the hot corn tortillas on a clean cutting board and place 2 oz. of the cooked fish on each tortilla.
Top the fish with a little of the Asian Slaw.
Drizzle a little Chipotle Aioli, Lime Sour Cream and Pico de Gallo onto each tortilla.
Serve immediately.

For More information visit TOMMY BAHAMA RESTAURANT & BAR

551 Fifth Ave
New York, NY 10176

RESTAURANT:
212.537.0960

Open 11:30am Daily
Island Time Happy Hour:
4-6pm Daily in the Bar

STORE:
212.537.0956

OPEN: 10am-9pm Mon-Sat
11am-8pm Sun