The month of May really seems like a time for celebration — Cinco de Mayo, Mother’s Day, the official kick-off of summer (Memorial Day Weekend) — it’s full of good times and festivities. The feeling is just right this time of year, which is reason enough to relax, and asTommy Bahamasays, “Make Life One Long Weekend.From May 1st-June 12thTommy Bahama Restaurant & Baris featuring a “Tacos and Margarita Menu” which offers island-inspired versions of these classics.
The new taco menu is truly inspired with creative concoctions that include a vegetarian taco with roasted portobello mushroom and a Filet Mignon steak taco for an elevated beef flavor. Carnitas, tuna, and shrimp tacos round out the offering and each have thatTommy Bahamatwist to them.
Tacos and more:
- Spiked Guacamole & Fire Roasted Salsa with House Made Tortilla Chips
Kalua Pork Tacos – Lime Slaw, Pickled Onion and Salsa Verde
Vegetarian Tacos Grilled Sweet Potato, Lime Slaw, Black Bean & Corn Salsa, Shiitake Mushroom, Edamame, Lime Sour Cream
Filet Mignon Steak Taco Nueske Bacon, Lime Slaw, Honey Onions, Lime Sour Cream, Crispy Shiitakes
Tuna Tacos, Shrimp Tacos, Fish Tacos
Naturally, you need something to wash these down andTommy Bahamahas crafted a variety of margaritas including their latest — the Mango Habanero Margarita. A veritable taste sensation, this signature cocktail combines mango puree, scratch sour mix, and Orange Curacao with Milagro Silver tequila, fresh habanero and Bitterman’s Hellfire Habanero Shrub for the kick. This is definitely not your mother’s margarita! If you prefer other alternatives,Tommy Bahamaoffers several other varieties that are sure to pique the interest of anyone who seeks an original invention when it comes to margaritas.
Mango Habanero Margarita
1.75 parts Milagro Silver Tequila
.75 parts Orange Curacao
1 part The Perfect Puree – Mango
1 part Scratch Sour Mix
2 slices Fresh Habanero
4 drops Bitterman’s Hellfire Habanero Shrub available atTommy Bahama
Pour all ingredients into a mixing glass, add ice, and shake with a Boston shaker to blend. Pour into an ice filled double rocks, salt rimmed glass and top with 2 slices of habanero.
posted by Sarah McCallum