Appetizers and Drinks

Sunset celebrations are always a Keys event. Especially in clearer, cooler weather, they’re picture-postcard perfect with their vivid shades of violet, orange, mauve and pink, framed by swaying palm trees.

Life seems to stop as everyone toasts the sunset accompanied by a few snacks and sometimes more substantial appetizers. Mallory Square in Key West is the site of one of the most popular sunset celebrations. It has become more of a circus than anything else, with flame throwers, high-wire acts, arts and crafts booths, and bands playing—to name a few of the attractions. The Keys are a boating paradise, and boaters and their friends often leave the docks to enjoy a sunset cruise. Whether from the deck of a boat, an outdoor terrace, or the patio of a restaurant, it’s a special treat to celebrate the sun’s descent into the sea.

The drinks in the Keys are delicious and are as pretty as the sunsets. Rum has been the drink ingredient of choice ever since the cultivation of sugarcane and the distillation of “aguardiente,” or devil’s water. Sugar has been part of Caribbean life since the first sugarcane shoots were brought from the Canaries and planted in Cuba. The rough, killer rum of the sixteenth century became a refined and popular Cuban drink by the middle of the nineteenth century. During Prohibition, according to Fortune magazine, “Havana became the unofficial United States’ saloon.” Airline advertisements read: “Fly to Cuba today and bathe in Bacardi rum.” The wide array of rum-based drinks and the varied uses of rum in Keys cooking reflect the popularity of this ambrosia. Today, there are many flavors of rum, from coconut to lemon to orange and more. These flavored rums add a new depth to the drinks in this section.

The Keys appetizers featured in this book are fun, delightful recipes that include such local specialties as Hawks Cay Peel-and-Eat Shrimp with Homemade Cocktail Sauce, Margaritaville’s Conch Fritters, and The Fish House’s Smoked Fish Dip. More substantial appetizers include Hogfish Ceviche, Island Grill Tuna Nachos, and Square Grouper’s Asian-Style Fried Cracked Conch.

Bring a touch of the tropics into your living room. Enjoy these Keys appetizers and drinks and picture the palm trees and sunset for which they were created.

Andrea’s Hogfish Ceviche

SERVES 8

You can tell the fish is really fresh when you walk into the Eaton Street Fresh Seafood Market in Key West. There’s no fish smell. Andrea Morgan did what many lawyers probably wish they could do: retire at a very young age and move to Key West. She and her husband, Sean Santelli, quickly realized that there were very few fresh seafood markets, despite the fact that they were surrounded by bountiful seas filled with some of the best seafood in the world. In fact, they said, 90 percent of the fish caught here is trekked out of Key West. Sean started fishing on his boat, the Outcast, and Andrea started cooking.

Hogfish is a beautifully white firm fish caught in deep water. The texture and flavor, when fresh, are amazing. It’s best to assemble the salad just before it is served. Use the freshest fish you can find.

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1 orange, freshly squeezed (about 1 cup)

12 limes, freshly squeezed (about 2 cups)

1 tablespoon kosher salt

1 tablespoon hot pepper sauce

1 pound fresh hogfish (grouper or mahimahi can be used)

1 red bell pepper, diced (about 2 cups)

1 small red onion, diced (about 2 cups)

3 plum tomatoes, diced (about 2 cups)

4 celery stalks, with leaves, diced (about 2 cups)

1 small jalapeño pepper, diced

3/4 teaspoon ground white pepper

3/4 teaspoon ground black pepper

1/2 cup cilantro leaves, chopped

Tortillas or crackers for dipping

Juice the orange and enough limes to measure 3 cups. Add the salt and hot pepper sauce to the juice and set aside.

Cut the hogfish into small, bite-size pieces and let marinate in the citrus juice while chopping the red bell pepper, red onion, tomatoes, celery, and jalapeño pepper. Place the vegetables in a large bowl. Spoon the hogfish and all its liquid into the bowl of vegetables. Serve after the hogfish and vegetables have marinated for 30 minutes. The hogfish should be opaque white. Just before serving, stir in the white and black pepper and sprinkle with cilantro. Serve with tortillas or crackers.

Jean Pierre’s Ceviche

SERVES 4

Jean Pierre and Diane LeJeune retired from the celebrated Gourmet Diner in North Miami Beach and moved to Islamorada. Jean Pierre didn’t retire from cooking, though. He built a large outdoor kitchen with a barbecue, stove, refrigerator, and sink all facing the bay with magnificent views. He still delights in sharing his cooking with friends and family.

His friend Captain Dixon brings him fresh mahimahi and grouper from his daily fishing trips. Jean Pierre says these deepwater, firm, white fish are excellent for ceviche, and he finds that his ceviche is best the next day.

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1 pound mahimahi or grouper

1 red bell pepper

1 sweet onion (Vidalia, red onion), finely sliced

2 medium jalapeño peppers, seeded and chopped

2 cups key lime juice

Large pinch fleur de sel

1 bunch cilantro, chopped leaves only

2 drops Scotch bonnet pepper sauce

Cut the mahimahi into bite-size pieces. Peel the red bell pepper with a potato peeler and cut into julienne strips about 2 inches long and 1/4 inch thick.

Place the fish, red bell pepper, and remaining ingredients in a bowl and stir to mix well. Refrigerate for 8 hours before serving.

Stone Crab and Artichoke Dip

SERVES 8

Andrea Morgan and Sean Santelli, from the Eaton Street Fish Market, take advantage of the local fresh seafood in preparing their dishes. Florida stone crabs are world famous and a favorite of tourists flocking to the area. Andrea lovingly warmed this dip and served it to us.

This dip can be made ahead and stored in the refrigerator for up to three days. It’s best served heated. Also, it makes a great stuffing for fish.

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3/4 cup drained canned artichoke hearts, diced

3/4 cup lightly sautéed spinach, well drained and chopped (from 10 cups fresh spinach)

3/4 cup mayonnaise

3/4 cup freshly grated Monterey Jack cheese

3/4 cup freshly grated Parmesan cheese

3/4 pound freshly picked stone crab meat (from approximately 2 pounds stone crabs in their shell)*

3/4 teaspoon freshly ground sea salt

1/4 teaspoon freshly ground white pepper

3 tablespoons freshly grated Pecorino Romano cheese

Preheat the oven to 350°F. Stir together the artichoke hearts, chopped fresh spinach, and mayonnaise. Add the Monterey Jack and Parmesan cheeses. Gently stir in the stone crab meat, breaking up any large chunks. Add the salt and pepper. Place in a shallow, oven-proof dish. Sprinkle the Pecorino Romano cheese on top. Place in the preheated oven for 15 minutes or until warm throughout and slightly bubbly. Serve with water crackers.

*Best-quality canned lump crab can also be used.

The Fish House Smoked Fish Dip

SERVES 4

Doug Prew, part owner with CJ Berwick of The Fish House in Key Largo, smokes his own fish very slowly for many hours over buttonwood chips. This wood is very hard and ideal for smoking because it burns slowly and releases generous quantities of heat. His smoked fish has become so popular that people now bring him their fresh-caught fish to smoke. Here’s his smoked fish dip.

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1 tablespoon finely chopped onion

1 tablespoon finely chopped celery

1/4 cup softened cream cheese

Several drops Worcestershire sauce

Several drops hot pepper sauce

2 tablespoons seeded, finely chopped jalapeño pepper

4 ounces smoked fish

3 tablespoons sour cream

Mix the onion, celery, cream cheese, Worcestershire sauce, hot pepper sauce, jalapeño pepper, and smoked fish together, breaking up the fish as you stir. Add half the sour cream and taste. Add more sour cream if needed.

Gilbert’s Smoked Fish Spread

SERVES 4

Gilbert’s Resort and Marina and their Tiki Bar have been part of the Key Largo scene since 1903. Guy Gilbert paid twenty-five dollars for a piece of waterfront property and set up a fishing camp. It’s grown into a laid-back resort where they say shoes are optional. Reinhard and Karina Schaupp came from Germany to the Keys to work and decided to buy the resort in 1999. They convinced German restaurateurs Susi and Georg Schu to join them. Georg is the chef and Susi runs the front of the house.

Georg smokes his own fish over hickory chips and juniper berries. He uses mahimahi. You can use any type of smoked fish, except salmon, for this recipe.

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2 bacon rashers

2 ounces cream cheese

1/4 cup sour cream

2 teaspoons capers, drained

1/4 cup diced onion

1/4 pound smoked mahimahi

Crackers or chips for dipping

Cook the bacon until it is crisp. Crumble and add it to the bowl of a food processor or blender. Add the remaining ingredients. Blend until it resembles a smooth pâté. Serve with crackers or chips.

Seafood and Spinach Dip

SERVES 8

Bentley’s Restaurant in Islamorada is a family-friendly spot. It’s casual but stylish, and the food and service are worth a stop. Chef/owner John Malocsay gave me his favorite seafood dip from the menu. It’s a perfect way to start a meal.

It can be made a day ahead and stored in the refrigerator. Bring to room temperature before placing in the oven. Sprinkle the fried onions on just before serving.

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2 tablespoons butter, divided use

1/2 tablespoon flour

1/2 cup half-and-half

3/4 cup thawed, frozen, chopped spinach, drained

3/4 cup marinated artichokes, rinsed and drained

1/2 cup onion, diced

1 garlic clove, crushed

1/2 pound peeled shrimp, diced

1 tablespoon lemon juice

Salt and freshly ground black pepper

1/2 teaspoon Old Bay seasoning

1 tablespoon mayonnaise

Several drops hot pepper sauce

1/4 cup shredded Cheddar cheese

1/2 cup canned fried onions

Tortilla chips for dipping

Heat 1 tablespoon butter in a skillet. When melted, add the flour and stir to combine. Add the half-and-half and cook until the sauce is thickened. Make sure the spinach is well drained, and add it to the sauce with the artichoke hearts. Cook to heat through. Set aside.

Heat the second tablespoon of butter in a second skillet over medium-high heat. Add the onion and garlic and sauté until softened, about 2 minutes. Add the shrimp and cook for another minute. Add the lemon juice and the salt and pepper to taste. Add the Old Bay seasoning and stir to combine the flavors. Remove from the heat and stir in the spinach mixture. Add the mayonnaise and hot pepper sauce. Place in an oven-proof dish. (Can be made ahead to this point.) Sprinkle the cheese on top. Preheat the oven to 350°F. Place the dip in the oven and heat until the cheese is melted. Sprinkle the fried onions on top and serve.

Senor Frijoles Salsa

SERVES 4

Senor Frijoles has been serving Mexican food in Key Largo since 1979. A margarita made with fresh lime juice, tortilla chips, and their homemade salsa are perfect companions for enjoying a spectacular Keys sunset at their restaurant facing the Gulf of Mexico.

Senor Frijoles uses giardiniera, an Italian condiment of mixed pickled vegetables. You can find it bottled in some supermarkets. Look for pickled vegetables containing cauliflower florets, celery, red bell pepper, olives, and carrots, or a combination of firm pickled vegetables.

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1 1/2 cups drained giardiniera vegetables, liquid reserved

1/4 cup chopped onion

1/2 cup diced tomato

2 tablespoons seeded and chopped jalapeño pepper

2 tablespoons key lime juice

Tortilla chips for dipping

Coarsely chop the giardiniera vegetables and place in a bowl. Add 2 tablespoons of reserved pickling liquid, the chopped onion, diced tomato, jalapeño pepper, and key lime juice. Mix well. Serve with tortilla chips.

Alma’s Jumbo Scallop Escabeche

SERVES 4

Juicy jumbo scallops are sweet and perfect for this dish. They’re quickly seared and then marinated in lime juice, white wine, and olive oil. Chef Tony Glitz from Alma Restaurant at Hawks Cay Resort shared his recipe. He told me that one of the reasons he was drawn to the Keys from his native Ontario, Canada, is the availability of fresh shellfish. He loves creating recipes inspired by the location of Hawks Cay in the midst of the best fishing grounds in the Keys, and this one is a palate pleaser.

Escabeche is cooked fish or sometimes meat that is marinated in an acidic sauce, whereas ceviche is raw fish marinated in an acidic sauce.

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3 tablespoons olive oil, divided use

12 jumbo or large scallops

1/2 cup carrots, cut into julienne strips (about 1/4 inch thick, 2 inches long)

1 cup red onion, cut into julienne strips (about 1/4 inch thick, 2 inches long)

1 sprig fresh thyme

1 garlic clove, crushed

1 tablespoon white wine

1 tablespoon lime juice

1 tablespoon red wine vinegar

Heat 1 tablespoon olive oil in a large skillet. Add the scallops and sear for 1 minute. Turn and sear the second side for 1 minute. Add the carrots, onion, thyme, and garlic. Cook for 1 minute. Add the white wine, lime juice, vinegar, and the remaining 2 tablespoons olive oil. Remove from the heat and place in a small bowl, making sure the scallops are covered with the marinade. Refrigerate for 24 hours.

To serve, stand the scallops on end and slice them as thinly as possible to create thin rounds. Place in a circle on 4 plates and spoon a little marinade over them. Place the carrots and onion in the center of the scallop circles and serve.

Buffalo Shrimp

SERVES 4

Ask any of the locals their favorite spots and they often mention small hole-in-the-wall cafés. That’s how I found the City Hall Café. It’s tucked into a row of buildings near the Islamorada City Hall. Owner John Bedell gave me one of his most popular dishes.

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1/2 cup flour

1 pound peeled and deveined jumbo shrimp

1 egg

1 tablespoon milk

3/4 cup panko (Japanese-style bread crumbs)

1/3 cup melted butter

1/2 cup Frank’s Red Hot Sauce or any wing sauce

Canola oil for frying

4 celery sticks, cut into 2-inch pieces

1 cup blue cheese dressing

Place the flour in a bowl and add the shrimp. Using a fork to move them, coat the shrimp with the flour. Lightly beat the egg and milk together in a second bowl. Dip the shrimp in the egg mixture and then in the bread crumbs, having placed them in a third bowl, making sure all sides of the shrimp are coated with the bread crumbs. Mix the butter and hot sauce together in a large bowl.

Pour the canola oil into a large saucepan or deep fryer. Heat to 365°F. Add the shrimp and fry for about 2 to 3 minutes or until they are golden. Remove the shrimp with a slotted spoon and drain on a paper-towel-lined plate. Add them to the butter sauce and toss well. Serve the shrimp with the celery sticks and blue cheese dressing.

Tom’s Peel-and-Eat Shrimp with Homemade Cocktail Sauce

SERVES 4

Charlotte Miller, the chef at Tom’s Harbor House at Hawks Cay Resort, told me she loves to make her own cocktail sauce to go with the sweet, pink Keys shrimp. Her method makes this an easy dish. Have some friends over, cover your table with newspaper, and pile on the shrimp. Imagine you are sitting on the marina in back of Tom’s Harbor House, watching the fishing boats as they come in. Charlotte’s love of fresh seafood is enhanced by her relationship with the local fishing captains who fish out of the Hawks Cay Marina at her restaurant’s doorstep.

Homemade Cocktail Sauce

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1/2 cup ketchup

1 teaspoon chili paste (hot pepper sauce can be substituted)

4 teaspoons key lime juice

2 teaspoons prepared horseradish

Place all the ingredients in a bowl and mix well.

Peel-and-Eat Shrimp

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1 tablespoon Old Bay seasoning

1 pound large shrimp

Fill the bottom of a steamer with water and add the Old Bay seasoning. Bring to a boil. Place a steaming basket over the water. The bottom of the basket should not touch the water. Rinse the shrimp and place them in the basket. Cover with a lid and steam for 5 minutes. Serve with the cocktail sauce.

Easy-Cook Shrimp with Tomato Key Lime Cocktail Sauce

SERVES 6

Bill Gaiser, owner of the Carriage Trade Garden in Key West, taught me his secret to cooking perfect shrimp every time. I was delighted with the method and I have used it to boil shrimp ever since. Bill has now retired. Here’s his fail-safe recipe for cooked shrimp and a simple sauce.

Easy-Cook Shrimp

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2 pounds peeled shrimp

1 tablespoon key lime or lemon juice

Rinse the shrimp and place them in a saucepan. Fill the saucepan with enough cold water to completely cover the shrimp. Add the key lime juice. Place the saucepan over medium-high heat and bring the water to a simmer with bubbles just starting around the edge of the pot; the water will start to turn white. Remove the saucepan from the heat and let sit for 1 minute. Drain the shrimp and plunge them into a bowl of ice water. Drain.

Tomato Key Lime Cocktail Sauce

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1/2 cup ketchup

1 tablespoon key lime or lemon juice

1/2 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

Combine the ingredients in a small bowl and taste for seasoning, adding more Worcestershire or hot pepper sauce if desired. Spoon into a serving bowl and serve with the shrimp. Makes about 1/2 cup sauce.

Island Grill Guava Shrimp

SERVES 4

Years ago, Eastern Airlines pilot Jack McCormick loved to go to the Keys. During one trip, he stopped at a floating restaurant and couldn’t get a beer there. Later, he bought the restaurant on a whim, and now it’s been voted best overall restaurant in the Upper Keys by People’s Choice Awards. Here’s one of the reasons why: fresh Keys shrimp served with a guava barbecue sauce.

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1 fresh guava (1/2 to 3/4 cup puree)

1 cup ketchup

1 teaspoon blackened seasoning

1 teaspoon Old Bay seasoning

2 tablespoons rice vinegar

10 bacon rashers

20 large shrimp, peeled

20 long wooden skewers

Canola oil for frying

Peel and seed the guava, then puree it in a food processor. Add the ketchup, blackened seasoning, Old Bay seasoning, and rice vinegar. Strain the mixture and transfer it to a saucepan. Bring to a simmer over medium-high heat and cook for 1 to 2 minutes. Set aside.

Cut the bacon rashers in half horizontally. Wrap one piece of bacon around each shrimp. Pierce the bacon and shrimp with a skewer.

Heat the oil in a deep fryer or large saucepan over high heat to 365°F. Add the shrimp and fry for about 1 minute or until the bacon is crisp. Remove the shrimp and drain on a paper-towel-lined plate.

Serve the shrimp on a platter and spoon a little barbecue sauce over them. Serve extra sauce on the side for dipping.

Alma’s Shrimp and Avocado Timbale

SERVES 4

Cooked shrimp and ripe avocado make an attractive and easy appetizer using two abundant local ingredients. There’s no cooking necessary here. Chef Tony Glitz from Alma Restaurant at Hawks Cay Resort created this recipe.

The chive-oil garnish should be made a day ahead. It will last several days in the refrigerator and can be used to garnish other salads.

Chive Oil

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1/4 cup chives

1/2 cup parsley

1/2 cup olive oil

Pinch salt

Bring a small saucepan filled with water to a boil. Add the chives and parsley. As soon as the water returns to a boil, drain and rinse the herbs in cold water. Drain and place on a paper towel to dry. Add the herbs and oil to a blender. Blend for several seconds until the oil is green. Line a strainer with a coffee filter or several paper towels and set it over a bowl. Add the chive oil and let drain overnight to remove all of the particles. Set aside.

Shrimp and Avocado Timbale

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30 cooked, peeled medium shrimp

1 cup diced ripe avocado (about 1 small avocado)

1/2 cup chopped red onion

1/2 cup chopped cilantro

1/2 cup diced red bell pepper

4 tablespoons lime juice

Mix the shrimp, avocado, onion, cilantro, red bell pepper, and lime juice together. Spoon into 4 molds or ramekins about 4 inches in diameter and 1 1/2 inches deep.

To serve, unmold the timbales onto 4 plates and drizzle chive oil around the edge of the plates.

Shrimp with Ginger Lemon Glaze

SERVES 4

Sitting on the porch at Santiago’s Bodega, I looked out on the Bahamian Village area of Key West. It consists of little houses on narrow streets with an architectural style harking back to the origins of Key West. This charming spot is off the beaten track, but word of mouth brings a steady stream of visitors, including celebrities like Jimmy Buffet. In fact, so many people come looking for the restaurant that local owners have posted a sign: “Santiago’s—One Block.”

I tasted a sweet and citrusy shrimp cocktail there. The dish is made with Key West pink shrimp. This shrimp is plump and juicy. They’re pink when raw. Use best-quality shrimp for this recipe.

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5 1/3 cups water

4 cups rice wine vinegar

3/4 cup lemon juice

3 tablespoons powdered ginger

1/4 cup lime zest

4 teaspoons crushed red pepper

1/4 cup cornstarch

1 cup water

20 cooked shrimp

1/4 cup chopped fresh cilantro

Place 5 1/3 cups water, the rice vinegar, lemon juice, powdered ginger, lime zest, and crushed red pepper in a saucepan. Bring to a boil. Mix the cornstarch in 1 cup water in a small bowl. Add to the saucepan and bring back to a boil over high heat. Cook until the glaze is thickened. Place the shrimp on a small dish and spoon the glaze on top. Sprinkle with chopped cilantro.

Ballyhoo’s Grilled Oysters

SERVES 4

The historic building that houses Ballyhoo’s Restaurant was originally part of a fishing camp in the 1930s. The Florida Keys became known for its sportfishing at that time. It’s one of the few original Keys buildings still in use. One reason is that it’s made out of Dade County pine, a wood so strong that you have to use screws when building with it. The buildings made out of this special wood have withstood many storms, starting with the catastrophic hurricane that hit the Upper Keys in 1935.

Grilling oysters with wine and garlic butter complements their fresh flavor.

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1/2 pound butter, at room temperature

4 garlic cloves, crushed

24 oysters, opened and drained

1/2 cup chardonnay wine

1 tablespoon chopped parsley

Salt and freshly ground black pepper to taste

Preheat a barbecue or stove-top grill. Whip the butter and garlic together. Place the oysters in a roasting pan or tray. Pour the wine over the oysters and top with the garlic butter. Place the oysters on the grill grates and close the grill. If using a stove-top grill, cover them with a lid. Grill for 10 to 12 minutes. Sprinkle the parsley over the oysters. Divide the oysters among 4 plates and serve immediately.

Cedar-Smoked Scallops with Pineapple Chimichurri Sauce

SERVES 6

The famed Cheeca Lodge has been part of Islamorada history since the early 1940s. It’s been through many changes and renovations. After a major renovation in 2008, the resort had a fire on December 31, 2008. It has been completely rebuilt, keeping its classic Florida architecture and its spirited tradition of “barefoot elegance.”

Chef de Cuisine David Matlock created this recipe. He said it was not too fussy but uses great island-inspired ingredients that are fresh and delicious. Chimichurri sauce is usually made with cilantro, parsley, garlic, vinegar, and oil. The addition of pineapple juice gives this one a sweet and tangy flavor.

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3 small cedar planks or 1 large one

1/2 cup pineapple juice

1 cup fresh parsley

1 cup fresh cilantro

2 tablespoons diced red onion

1 tablespoon rice vinegar

1/4 cup olive oil plus 1 tablespoon, divided use

Salt and freshly ground black pepper to taste

18 large scallops

Soak the cedar planks in water for several hours. Remove them from the water and char on an outdoor grill or stove-top grill by heating the grill and placing the planks on the hot grill for about 5 minutes or until they start to char.

Preheat the oven to 350°F. Heat the pineapple juice in a saucepan over high heat. Reduce the liquid by half or to measure 1/4 cup. Place the parsley, cilantro, onion, reduced pineapple juice, and rice vinegar in the bowl of a food processor. Process to a paste. Add the 1/4 cup olive oil and continue to process to a sauce. Set aside.

Heat the remaining 1 tablespoon olive oil in a large skillet over high heat. Season the scallops with salt and pepper to taste. Place them in the skillet and sear on both sides, about 2 minutes per side or until golden brown. Place the scallops on the charred wooden planks and set the planks in the oven for about 2 minutes. Remove them from the oven and divide among 6 plates. Spoon the chimichurri sauce over the top.

Sundowners’ Crab Cakes with Pommery Mustard Sauce

SERVES 4

Arrive by boat or by car and enjoy a delicious lunch or dinner at this Key Largo treasure. When I tasted Sundowners’ crab cakes, I couldn’t believe how light and flavorful they were. These are loaded with crabmeat just loosely held together by a mayonnaise-mustard mixture. Manager Paul White gave me their simple secret. They use the best-quality, lump crabmeat and very little filling.

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1 egg

2 teaspoons Worcestershire sauce

2 tablespoons mayonnaise

1 teaspoon lemon juice

1 tablespoon Dijon mustard

1 tablespoon melted butter

1 teaspoon Old Bay seasoning

1/2 cup bread crumbs

1 pound jumbo lump crabmeat

2 tablespoons canola oil

Preheat theoven to 350°F. Mix the egg, Worcestershire sauce, mayonnaise, lemon juice, mustard, butter, Old Bay seasoning, and bread crumbs together by hand in a large bowl. Mix in the crabmeat. Form into 4 crab cakes, about 3 to 4 inches in diameter. Heat the oil in a large skillet over medium-high heat. Add the crab cakes. Sauté for 1 minute. Turn and sauté for 1 minute more. Place in the oven for 2 minutes. While the crab cakes bake, mix the sauce.

Pommery Mustard Sauce

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1/4 cup whole-grain or coarse-grain mustard

6 tablespoons heavy cream

Salt and freshly ground black pepper to taste

Mix the sauce ingredients together. Spoon onto 4 plates and place the crab cakes in the sauce.

Margaritaville Conch Fritters with Cajun Rémoulade

SERVES 4

Step into Margaritaville on Duval Street in Key West for some of the best live music in town as well as great margaritas, conch fritters, and, of course, cheeseburgers. Jimmy Buffet went to Miami for a booking date. When he arrived there was no job. He found his way to Key West and the seeds for Margaritaville were planted. It opened in 1987 and quickly became the flagship location as Margaritaville expanded.

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1 pound ground conch

1/2 cup chopped red bell pepper

1 cup diced onion

4 seeded, chopped jalapeño peppers

1 3/4 cups pancake mix

1/4 cup milk

2 teaspoons kosher salt

1 teaspoon powdered garlic

2 teaspoons Worcestershire sauce

1 teaspoon Old Bay Seasoning

Pinch cayenne pepper

Pinch white pepper

Canola oil for frying

Combine all the ingredients in a large bowl. The batter should be thick and slightly moist. If it is too wet, add a little more pancake mix; or, if too dry, add a little more milk. Refrigerate for at least 1 hour before frying. May be made ahead to this point.

To fry the fritters, heat the oil in a large pot to 365°F. Drop rounded tablespoons of batter into the oil. Fry until golden brown. Serve immediately with Cajun Rémoulade sauce for dipping.

Cajun Rémouladee

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1 cup mayonnaise

1 1/2 tablespoons Creole or coarse-grain mustard

1 tablespoon roasted red peppers, chopped

1 tablespoon scallions, finely chopped

1/4 teaspoon blackened seasoning

1/4 teaspoon chili powder

1/4 teaspoon kosher salt

1 tablespoon water

Mix all the ingredients together in a bowl.

Flash-Fried Conch with Ponzu and Wasabi Drizzle

SERVES 4

“Square Grouper has the best fried conch,” several people told me. And they were right. Lynn Bell moved from Vermont to the Keys and opened her Square Grouper restaurant in Cudjoe Key at MM 22.5. The restaurant plays on the words square grouper, an old Keys reference to bales of marijuana floating in the water. Her T-shirts read, “Square Grouper gone green — Smoked, Baked, and Fried.” The plates are square, and the tablecloths are brown butcher paper on square tables, but her food is anything but square. It’s delicious.

Her fried conch is served in strips with a coulis of ponzu sauce and a drizzle of wasabi cream. Conch can be very tough, and Lynn says to be sure to remove the skin and beat it hard. You will be able to feel the difference; it will be softer to the touch. She also cuts the conch in half horizontally. After cutting and pounding, the conch should be about 1/4 to 1/2 inch thick.

Use the ponzu sauce recipe here, or you can buy bottled ponzu sauce in many supermarkets.

Ponzu Sauce

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6 tablespoons sugar

1/4 cup soy sauce

1/4 cup pineapple juice

1/4 cup orange juice (freshly squeezed, if possible)

2 tablespoons crushed pineapple

2 tablespoons black and white sesame seeds (or all white seeds), toasted

Pinch white pepper

Place the sugar, soy sauce, pineapple juice, orange juice, and crushed pineapple in a saucepan. Bring to a boil and stir to dissolve the sugar. Meanwhile, toast the sesame seeds in a toaster oven for 2 to 3 minutes, watching to make sure they don’t burn. Remove the sauce from the heat and add the sesame seeds and white pepper. Serve at room temperature.

Wasabi Cream

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1/4 cup sour cream

1 tablespoon wasabi powder (or 2 tablespoons prepared horseradish)

3/4 tablespoon lemon juice

1 tablespoon milk, if needed

Salt and freshly ground black pepper to taste

Place the sour cream, wasabi powder, and lemon juice in a bowl. Whisk to blend. Season with salt and pepper. Add milk to thin, if necessary. It should be a drizzle consistency.

Conch

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1 pound conch

1/4 cup flour

1 egg, slightly beaten

1 cup panko (Japanese-style bread crumbs)

2 medium cucumbers

Canola oil for frying

If there is any skin, remove it. Cut the conch in half horizontally. Cover with plastic wrap and pound with a meat mallet or the bottom of a heavy skillet until the conch softens. Try not to make holes in the conch. Place the flour on a plate, the egg in a bowl, and the bread crumbs on a separate plate. Dip the conch in the flour, then in the egg mixture, and finally in the bread crumbs. Heat the oil in a deep fryer or saucepan to 350°F. Fry the conch for about 1 to 2 minutes or until golden. Drain on a plate lined with paper towels. Cut into 1/4 inch strips. Peel the cucumbers and cut them into thin strips with a zester. To serve, spoon ponzu sauce onto 4 plates. Place the conch strips on the sauce and drizzle wasabi cream on top. Garnish with cucumber strips on the side.

Cobia Crudo

SERVES 4

The Morada Bay Beach Club is next to Pierre’s Restaurant. Both are situated on a beautiful beach on the Gulf of Mexico in Islamorada. Morada Bay features open-porch dining right on the beach with top-quality food. Chef David Peck says the sunset views are spectacular, and he uses all local seafood.

Cobia is a large warm-water fish that rates among the best in taste and texture. It is a highly sought-after game fish. Any type of sushi-quality, firm, white-flesh fish can be used.

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1 cup thinly sliced fennel

1/4 cup lime juice, divided use

4 teaspoons sugar

1 orange, juiced

2 garlic cloves, peeled

4 inches fresh ginger, peeled and sliced

1/2 pound fresh cobia

Salt and freshly ground black pepper to taste

1/2 cup micro basil (small, baby basil)

Place the fennel in a bowl and add 8 teaspoons lime juice and the sugar. Toss well and marinate for 15 to 20 minutes.

Place the remaining 4 teaspoons lime juice and the orange juice in a blender. Add the garlic and ginger. Blend until smooth.

Thinly slice the cobia and divide among 4 plates. Spoon the sauce from the blender over the fish. Remove the fennel from the marinade and spoon on top of the sauce. Sprinkle salt and pepper and basil on top.

Island Grill Tuna Nachos

SERVES 4

Island Grill’s Jack McCormick mentioned that his Tuna Nachos outsell everything else on the menu. Sushi-grade ahi tuna tops wakame seaweed for this dish. His restaurant is one of Islamorada’s most popular stops, and this dish is one of the reasons.

Wakame seaweed can be found dried. It’s thin and dark green and adds texture and flavor to salads and soups. Look for it at specialty or health food stores. Seaweed salad found in the supermarket sushi case works well in this recipe. Jack suggests using thinly sliced or shredded lettuce as a substitute.

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1 pound wakame

1/2 cup balsamic vinegar

1/2 cup low-sodium soy sauce

Canola oil for frying

12 wontons

1 tablespoon wasabi powder (horseradish can be used instead)

3 tablespoons mayonnaise

1 3/4 pounds ahi or sushi-grade tuna, cut into 1/4-inch cubes

1 1/2 tablespoons black sesame seeds

1 1/2 tablespoons white sesame seeds

4 scallions, sliced

Soak the wakame in water to cover for 10 minutes, or until tender. Rinse and place in boiling water for a few seconds. Immediately plunge into ice water to set the green color. Slice into thin strands, cutting away any thick ribs.

Mix the balsamic vinegar and soy sauce together in a saucepan, place over high heat, and reduce by half. Let cool and then toss the seaweed in the sauce. Set aside.

Heat the canola oil in a deep fryer or large saucepan to 365°F. Add 2 wontons at a time and fry until golden. Place on a paper-towel-lined plate to drain.

Mix the wasabi powder with the mayonnaise and set aside.

Place 3 fried wontons on each of 4 plates. Divide the wakame into four portions and spoon over the wontons. Divide the tuna into four portions and spoon onto the seaweed. Drizzle wasabi mayonnaise over the tuna and sprinkle with the sesame seeds and scallions.

Beer-Steamed Mutton Snapper

SERVES 4

So many people have found the charm of the Florida Keys irresistible. Josh Ardis was no exception. He came for a job opportunity that didn’t come through. He found Hawks Cay Resort and Marina and is now a captain on Tailwalker 2. He goes fishing every day but still finds time to cook the fish he’s caught in the evening. Here is his Beer-Steamed Mutton Snapper, which he told me amazes his friends, who love cutting into it. Any type of whole snapper can be used (hogfish, yellowtail, red snapper). The fish sits over a beer can in the oven. It should be no larger than 8 pounds.

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1 whole snapper, about 2 to 3 pounds

1 lemon, sliced

1 can beer

1/2 cup diced tomato

1/2 cup onion, diced

1/2 cup diced green bell pepper

Preheat the oven to 350°F. Ask for the fish to be slit from gill to tail and cleaned. Do not cut through belly. Score the fish in a crosshatch pattern on both sides. Cut the lemon slices in half and stick them, skin side up, in the slits.

Pour the beer from the can into a pitcher or bowl and cut the can in half horizontally. Place the bottom half of the can in a roasting pan and fill it 2/3 with beer. Add some of the tomatoes, onion, and bell pepper to the beer until the can is filled and place the remaining vegetables in the roasting pan. Pour the remaining beer into the pan. Hold the fish upright with the long slit on the bottom. Open the slit in the fish and place it over the can so that the can fits into the cavity. Carefully place the roasting pan in the oven and cook for 20 minutes. The fish is cooked when the flesh flakes easily.

Lift the fish from beer can and lay it on a platter. Pour all the vegetables and beer over the fish. Serve the fish family style, with each person taking a square from the crosshatch design.

Tiki John’s Rum Runner

SERVES 1

The smell of the salt air, the uninterrupted ocean view, and the gentle tropical breeze made the perfect setting for John and Lois Ebert’s Tiki Bar. They came to the Keys in 1971 and started managing the Tiki Bar at the Holiday Isle Hotel in 1972. Tiki John became one of the favorite bartenders of the Middle Keys, and the Tiki Bar, with its old thatched roof and driftwood furniture, became famous. The Chicago Daily News listed it as one of the top ten bars in the world at that time. John has retired, but the Tiki Bar is still there overlooking the water and is still part of the resort.

John and Lois started out by running a do-it-yourself bar. John would set miniature bottles of liquor on the bar with many kinds of condiments and mixes. You bought a cup and some ice and then went and made your own drink. People started flooding the bar. It was hard to find a place to dock your boat on a nice weekend, and if you were the first one in, you couldn’t get out. Soon the Eberts were so busy that they couldn’t wait for customers to make their own drinks, and they started bartending themselves.

At that point, John realized that he had inherited too much inventory from the previous manager — his storeroom had too much banana liqueur and blackberry brandy. He mixed these together with some rum and key limes and invented the famous Rum Runner. Tiki John’s Rum Runner is a happy drink that is served all over the Keys. Here is John’s original recipe.

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7/8 ounce blackberry brandy (roughly half a jigger*)

7/8 ounce banana liqueur (roughly half a jigger*)

3/4 ounce 151 rum

1 1/2 ounces grenadine

1 1/2 ounces lime juice (key lime if possible)

To make a frozen drink, fill a blender container 1/3 full with cracked ice or small ice cubes. Add the ingredients and blend until smooth. Serve in a 12-ounce glass.

Or, place all the ingredients in a shaker half filled with ice. Shake well and strain into a 12-ounce glass with several ice cubes in it.

*A jigger is a small cup used by bartenders to pour exactly 1 1/2 ounces of alcoholic spirits. It’s standard equipment in most bars.

Hawks Cay’s Alma’s Rich Sangria

SERVES 4 TO 6

Alma Restaurant at Hawks Cay Resort on Duck Key serves this refreshing sangria. It’s perfect for their Latin-inspired menu and refreshing on a warm evening. Enjoy its deep, rich, fruity flavor on its own or with almost any dish.

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1 cup fresh berries (strawberries, raspberries, or blackberries)

1/4 cup sugar

1 bottle dry red wine (rioja, merlot, Chianti, shiraz)

1/3 cup orange juice

1/3 cup brandy

1/2 green apple, cored and cut into small cubes

2 orange wedges

2 lemon wedges

2 lime wedges

1 cinnamon stick

3 whole star anise

Allspice for sprinkling

Place the berries in a bowl and add the sugar. Set aside while assembling the other ingredients. Pour the wine, orange juice, and brandy into a large pitcher. Add the apple, orange, lemon, and lime wedges, berries, cinnamon stick, and whole star anise. Sprinkle allspice on top. Refrigerate for 2 hours before serving.

Hawks Cay’s Alma’s Sangria Blanco

SERVES 4 TO 6

A cool glass of sangria is perfect for a warm evening. The Alma restaurant at Hawks Cay Resort on Duck Key serves this unique one. The beauty of this white wine sangria is that it is as delicious as it is easy to make, and it only gets better as you add your favorite fruits!

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1 bottle white wine (Riesling, Albariño, Chablis, Gewürztraminer, Pinot Gris, chardonnay, sauvîgnon blanc)

2/3 cup white sugar

1 orange, sliced

1 lemon, sliced

1 lime, sliced

2 cups mixed fruit, such as raspberries, blueberries, melon, pineapple, strawberries (or any combination, all cut into small cubes or sliced)

2/3 cup lychee liqueur

1/2 cup white rum

Ginger ale or cava

Pour the wine into a pitcher and add the sugar, orange, lemon, lime, fruit mixture, lychee liqueur, and white rum. Refrigerate overnight. When ready to serve, mix well to evenly distribute the fruit and ladle into a glass half filled with ice. Top off with cava or ginger ale.

The Bar at Alma, Hawks Cay Resort

Fun, funky, and sophisticated is how I describe the Bar at Alma at the Hawks Cay Resort on Duck Key. The drinks are unusual, pretty, and very tasty. You can look out on the bay or enjoy the elegant inside setting. Scott Benton prepared these drinks for us. What a treat!

EACH RECIPE SERVES 1

Little Red Dress

This drink is served in a champagne flute and is a bright red color.

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2 tablespoons sugar plus 1 1/2 teaspoons

10 fresh raspberries

2 ounces raspberry-flavored vodka

Splash rose champagne

Wipe one raspberry around the edge of a champagne flute. Place 2 tablespoons sugar on a plate and dip the glass into the sugar to form a ring of sugar around the edge. Muddle the remaining 1 1/2 teaspoons sugar and 6 raspberries in a shaker. Crush with a muddling stick or use the back of a spoon against the side of the shaker. Add the vodka and fill the shaker with ice. Shake well to dissolve the sugar. Strain into the champagne flute. Add a splash of rose champagne. Add the 3 remaining raspberries as a garnish.

Raspberry Lemonade Fizz

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2 teaspoons sugar

3 lemon wedges

6 raspberries

2 ounces raspberry-flavored vodka

5 ounces lemon/lime soda

In a cocktail shaker, muddle the sugar, lemon wedges, and raspberries. Crush with a muddling stick or use the back of a spoon against the side of the shaker. Add ice and the vodka. Shake well and strain into a 12-ounce glass. Fill the glass with lemon/lime soda.

Special Cay

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1 ounce gin

1/2 ounce ginger liqueur

1/2 ounce pomegranate liqueur

Splash fresh grapefruit juice

Splash cranberry juice

1 lime slice

Fill a shaker with ice. Pour in the gin, ginger liqueur, pomegranate liqueur, a splash of grapefruit juice, and a splash of cranberry juice. Shake well. Strain into a martini glass. Float the slice of lime on top.

Snowbird

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2 tablespoons chocolate sauce

1 scoop vanilla ice cream

1 ounce vanilla vodka

1/2 ounce white chocolate liqueur

1/2 ounce light crème de cacao

Swirl the chocolate sauce inside a martini glass from top to bottom. In a blender mix together the vanilla ice cream with the vanilla vodka, white chocolate liqueur, and crème de cacao. Pour into the prepared martini glass.

Piña Colada

SERVES 1

Rum, pineapple, and coconut are three tropical ingredients that were made for each other. Put them together and you have one of the Keys’ most famous drinks, the Piña Colada.

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2 or 3 small fresh pineapple cubes

2 ounces Coco Lòpez cream of coconut

1 1/2 ounces light rum

1 1/2 ounces unsweetened pineapple juice

1 ounce dark rum

1/2 slice fresh pineapple

1 maraschino cherry

For a frozen drink, mix the pineapple cubes and coconut cream together in the container of a blender. Half fill the container with cracked ice or small ice cubes. Add the light rum and pineapple juice. Blend until smooth. Pour into a 12-ounce glass. Float the dark rum on top. Place the pineapple slice and maraschino cherry on a long toothpick. Balance on the edge of the glass.

Or, pour all of the ingredients into a shaker half filled with ice. Shake and strain into a 12-ounce glass with several ice cubes in it.

Miami Vice

SERVES 2

Swirling a piña colada and rum runner together produces a popular drink at many Keys bars. The sweetness of the piña colada and the tartness of the rum runner blend beautifully as do the two contrasting colors. At the Hawks Cay Resort’s Beach Grill Bar it’s called Miami Vice. At other Keys bars it’s called Candy Cane or PITA (Pain in the Ass). Make each drink separately and then swirl them together.

Start with the frozen Rum Runner (p. 49) and frozen Piña Colada (p. 54). Spoon some of the Rum Runner into two 12-ounce glasses. Spoon some of the Piña Colada on top. Continue to layer the drinks to fill the glasses. Swirl the drinks in the glass with a spoon or swizzle stick and serve.

Alabama Jack’s Key Largo

Looking for a piece of the old Florida Keys? Come to Alabama Jack’s on Card Sound Road in Key Largo for great country western music and to watch the clog dancers with their cinched waists, hooped skirts, and lots of petticoats. You can even join in the dancing. Jack and Alice Stratham from Montgomery, Alabama, bought a barge in 1947 and turned it into a gold mine. Phyllis Saque, a single mom, bought it in 1981, raised three children there, and sent them all to college. Her daughter, Raquel, and son, Mike, are back helping to run the successful barge restaurant. Savor a little of Alabama Jack’s with these drinks.

EACH RECIPE SERVES 1

AJ’s Goombay Smash

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1 ounce white rum

1 ounce coconut-flavored rum

4 ounces pineapple juice

Pineapple wedge as garnish

Mix the rums together in a 12-ounce glass. Add enough ice and the pineapple juice to fill the glass. Mix well. Place the pineapple wedge on the rim of the glass as a garnish.

AJ’s Parrot Breeze

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1 ounce white rum

1 ounce coconut-flavored rum

2 ounces pineapple juice

2 ounces cranberry juice

Orange slice as garnish

Mix the rums together in a 12-ounce glass. Add ice, the pineapple juice, and the cranberry juice to fill the glass. Mix well. Place the orange slice on the rim of the glass as a garnish.

Elena’s Cuban Mojito

SERVES 1

Elena Spottswood served these Cuban mojitos at a dinner for the symphony in Key West. They were a hit. “We make them strong, but they’re good and refreshing,” she told me. Good food and drink run in the Spottswood family. Her mother-in-law, Mary Spottswood, was known for her wonderful Key West parties and excellent food.

Some historians contend that African slaves who worked in the Cuban sugarcane fields during the nineteenth century were instrumental in this cocktail’s invention. Guarapo, the sugarcane juice often used in mojitos, was a popular drink among the slaves, who helped coin the name of the sweet nectar. The mojito was a favorite drink of Ernest Hemingway.

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8 mint leaves

2 ounces fresh lime juice

2 ounces simple syrup*

2 ounces white rum

Splash club soda

Lime slice and mint sprig for garnish

Place the mint leaves in a long, 12-ounce mojito glass (often called a “Collins” glass), along with the lime juice and simple syrup. Gently mash the mixture with a muddler. The muddler should have a flat end to release the oils from the mint. (A spoon against the side of the glass can be used.) Add the rum and stir. Half fill the glass with crushed ice and then add the club soda. Garnish with the lime slice and mint sprig.

*Many tropical drinks call for simple syrup. It’s made by mixing equal amounts of sugar and water together (1/4 cup water and 1/4 cup sugar). Dissolve the sugar in the water and then boil for 3 minutes. The liquid should remain clear. Cool and store in the refrigerator. It will keep for several weeks.

Watermelon Mojito

SERVES 1

The Zane Grey Long Key Lounge is much more than a bar. Zane Grey was the first American millionaire novelist. He was also an avid sport fisherman. The lounge is filled with displays of his gear and original manuscripts. It’s also a great place for cocktails overlooking the bay. Here is one of their unusual drinks.

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1 1/2 ounces melon-flavored rum

Splash simple syrup*

2 sprigs fresh mint

Splash lime juice

Club soda

1/3 ounce Midori melon liqueur

Add the rum, simple syrup, and mint to a 12-ounce glass. Muddle the mint in the bottom of the glass (crush the mint with a rounded spoon or a mortar). Add enough ice to half fill the glass. Add a splash of lime juice and top the glass with club soda. Add the Midori liquor as a floater on top.

*Many tropical drinks call for simple syrup. It’s made by mixing equal amounts of sugar and water together (1/4 cup water and 1/4 cup sugar). Dissolve the sugar in the water and then boil for 3 minutes. The liquid should remain clear. Cool and store in the refrigerator. It will keep for several weeks.

Key Lime Mojito

SERVES 1

Marker 88 is a Keys standby dating back to the 1960s when it was started by Andrew Mueller, who brought his European culinary background to the Keys. The restaurant is now owned by the Stoky family, who keep his tradition going.

The Marker 88 grass-roofed tiki bar overlooks the bay in Islamorada. Sitting there watching the gulls and blue water and sipping their Key Lime Mojito is like being in paradise. The bartender told me this is one of the most popular drinks they serve.

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1 1/2 ounces key-lime flavored rum

1 1/4 ounces lime juice

6 to 7 fresh mint leaves

1 tablespoon simple syrup*

Splash club soda

Pour the rum and lime juice into a 12-ounce glass. Add the mint leaves and gently mash with a muddler. The muddler should have a flat end to release the oils from the mint. (A spoon against the side of the glass can be used.) Add the simple syrup and stir. Fill the glass with ice and add a splash of club soda.

*Many tropical drinks call for simple syrup. It’s made by mixing equal amounts of sugar and water together (1/4 cup water and 1/4 cup sugar). Dissolve the sugar in the water and then boil for 3 minutes. The liquid should remain clear. Cool and store in the refrigerator. It will keep for several weeks.

Hog’s Breath Saloon Key West

Jerry Dorminy created the Hog’s Breath Saloon in Fort Walton Beach, Florida, as a watering hole for his fishing friends. The Key West branch was opened in 1988. “Hog’s breath is better than no breath at all” is a modified version of an expression he remembers from his grandmother.

The good times were rolling when I walked into the Hog’s Breath Saloon on Front Street in Key West. The band was playing bluegrass and the drinks were flowing. Jeff Wells, the bartender, didn’t miss a beat while he made me these “only in Key West” drinks.

EACH RECIPE SERVES 1

Hogarita

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1 1/2 ounces tequila

3/4 ounce orange liqueur

Scant 1/4 ounce orange juice

Splash Rose’s lime juice

Sour or margarita mix

Salt

Add ice to a shaker. Pour the tequila, orange liqueur, orange juice, and Rose’s lime juice into the shaker and fill the shaker with margarita mix to reach 8 ounces. Wet the rim of a margarita glass and dip it into salt. Shake the liquid mixture and strain into the glass. Garnish with a twist of lime.

Hog Snort

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1 1/4 ounces coconut-flavored rum

3/4 ounce blue Curaçao

Splash sour mix

Pineapple juice

Add ice to a shaker. Pour the rum, blue Curaçao, and sour mix into the shaker. Fill the shaker with pineapple juice to measure 8 ounces. Shake and strain into an 8-ounce glass.

Goombay Smash

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2 ounces coconut-flavored rum

Splash cream of coconut

1 ounce orange juice

Pineapple juice

1/4 ounce dark rum

Add ice to a shaker. Pour the coconut-flavored rum, cream of coconut, and orange juice into the shaker. Fill the shaker with pineapple juice to measure 8 ounces. Shake and strain into an 8-ounce glass. Float dark rum on top of the drink.

Margaritaville’s Who’s to Blame® Margarita

SERVES 4 TO 6

Jimmy Buffet arrived in Key West from Tennessee in 1971, escaping the cold weather and recovering from a divorce. He was introduced to Coconut Grove and then to Key West by his friends Jerry Jeff Walker (Mr. Bojangles) and Teressa “Murphy” Clark. The natural beauty of the island chain had a profound effect on him. What better place than this island outpost for Jimmy’s friends to help him dispel his gloom?

He started his Margaritaville in Key West. He sat at a table one day and created his perfect margarita on a napkin. More margaritas followed. Here’s one of the most popular drinks.

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2 tablespoons salt

1 lime wedge

1 1/2 ounces Margaritaville® Gold Tequila (or tequila of your choice)

1/2 ounce triple sec (or other orange liqueur)

1/2 cup margarita mix

Place the salt on a plate. Wipe the rim of a margarita glass with a wedge of lime. Dip the rim into salt to form a ring of salt on the glass. Pour the tequila, triple sec, and margarita mix into a shaker. Shake well. Pour into the margarita glass.

Sloppy Joe’s Bar Key West

There’s a party 365 days a year at Sloppy Joe’s Bar on Duval Street in Key West, but their New Year’s Eve party is special. Duval Street is closed to traffic, and there’s a band at their bar and an emcee on the roof of Sloppy Joe’s. A giant, six-foot conch shell, created by artist Tobias McGregor, is dropped from the roof at midnight. Create your own Sloppy Joe party with these popular Sloppy Joe drinks.

EACH RECIPE SERVES 1

Sloppy Rita

This is their signature margarita, named after long-term employee Reta MacMakin-Root. She started as a bartender and is now a manager.

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1 ounce tequila

1/2 ounce orange liqueur

5 ounces sour mix

Splash orange juice

2 tablespoons salt

1 lime wedge

1 lime slice

Dash club soda

Pour the tequila, orange liqueur, sour mix, and orange juice into a shaker of ice. Shake well. Place the salt on a plate. Wipe the lime wedge around the edge of a margarita glass. Dip the edge in the salt. Strain the contents of the shaker into the glass. Add a dash of club soda. Place the lime slice on the edge of the glass as a garnish.

Key West Lemonade

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1 1/2 ounces lemon-flavored vodka

5 ounces sour mix

Splash of cranberry juice

Splash of lemon/lime-flavored soda

1 lemon slice

Fill a 12- to 14-ounce shaker with ice. Add the vodka, sour mix, cranberry juice, and lemon/lime soda. Shake well. Pour into a glass. Place the lemon slice on the edge of the glass as a garnish.

Papa Dobles

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1 1/2 ounces light rum

4 ounces grapefruit juice

Splash of sour mix

Splash of grenadine

Squeeze of fresh lime

1 lime slice

Fill a 12- to 14-ounce shaker with ice. Add the rum, grapefruit juice, sour mix, grenadine, and lime juice. Shake well. Pour into a glass. Place the lime slice on the edge of the glass as a garnish.

Sloppy Sundowner

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1 ounce dark rum

3 ounces orange juice

3 ounces pineapple juice

Drizzle of grenadine

1/2 ounce orange-flavored rum

Fill a 12- to 14-ounce shaker with ice. Add the dark rum, orange juice, pineapple juice, and grenadine. Shake well. Pour into a glass. Float orange-flavored rum on the top.

Lazy Days Key Lime Coolie

SERVES 1

Bartender Dave Ramia whipped up this drink in minutes, and it was a perfect start to what turned out to be a delicious evening. With its position overlooking the ocean, its great food and large, friendly bar, Lazy Days is the perfect name for this Islamorada restaurant, which is a favorite among tourists and locals.

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2 ounces water

1/2 cup sugar

1/4 cup graham-cracker crumbs

1 1/2 ounces lemon-flavored vodka

1 ounce Licor 43

1/2 ounce key lime juice

1 small scoop vanilla ice cream

Place the water and sugar in a saucepan and cook over medium-low heat until the sugar dissolves and the liquid looks clear. Set aside to cool. Spoon the graham-cracker crumbs onto a plate. Dip the rim of a 14-ounce glass into the sugar solution and then into the graham-cracker crumbs to coat the rim of the glass. Measure 12 ounces of ice and pour into a blender. Add the vodka, Liqueur 43, key lime juice, and ice cream and blend. Pour into the prepared glass.

Key Lime Cosmopolitan

SERVES 1

The Marriott Beachside Hotel is tucked away on the east side of Key West away from the hustle and bustle of Duval Street. It is the island’s only five-star resort. It’s luxury with a laid-back atmosphere. The Tavern N Town restaurant invites you to relax and enjoy good food and great service with its casual elegance. It’s fine to wear shorts.

They make a mean Key Lime Cosmopolitan. Bruno Leboucher, the restaurant director, gave me this recipe.

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1 ounce key lime juice

1/2 ounce cointreau

1 1/2 ounces Grey Goose vodka

1/2 ounce cranberry juice

2 ounces simple syrup*

1 thin lemon slice

Pour the key lime juice, cointreau, vodka, cranberry juice, and simple syrup into a shaker with ice. Shake and strain into a martini glass. Add a twist of lemon on the side of the glass as a garnish.

*Many tropical drinks call for simple syrup. It’s made by mixing equal amounts of sugar and water together (1/4 cup water and 1/4 cup sugar). Dissolve the sugar in the water and then boil for 3 minutes. The liquid should remain clear. Cool and store in the refrigerator. It will keep for several weeks.

Key Lime Martini

SERVES 1

Looking out over the ocean just as the sun is setting is a special treat at the Upper Deck at Louie’s Backyard. The top-floor tapas bar and outside deck are the perfect setting for the end of a Key West day. Nicole Garcia plied us with drinks, which made the setting even better. My favorite was her Key Lime Martini. With the rim of the martini glass coated in graham cracker crumbs, it was like drinking a key lime pie.

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2 tablespoons graham-cracker crumbs

Splash key lime juice plus juice for rim of martini glass

2 ounces vanilla vodka

Splash Licor 43

3 ounces sour or margarita mix

Place the graham cracker crumbs on a plate. Wipe a little key lime juice around the rim of a martini glass and dip the rim into the graham cracker crumbs. Add ice to a shaker or glass. Add the vodka, Licor 43, sour mix, and a splash of key lime juice. Shake and strain into the prepared martini glass.

Sundowners Key Largo

Sundowners restaurant in Key Largo is a perfect spot to sip a cocktail and watch the sunset. The views are spectacular day or night. My first visit was on a friend’s boat. You can dock right at the restaurant. Sundowners started out as an open-air restaurant. It now has a covered restaurant with glass walls as well as an outdoor eating terrace. You can enjoy uninterrupted views of the bay from every seat.

EACH RECIPE SERVES 1

Hurricane 88

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1 1/4 ounces passion fruit–flavored rum

3/4 ounce dark rum

2 ounces passion fruit nectar or juice

1 ounce orange juice

1 orange slice

Pour the ingredients, except the orange slice, into a shaker. Add ice and shake well. Pour into a hurricane-shaped* or cocktail glass. Garnish with the orange slice.

*Similar to an hourglass.

Hemingway Cocktail

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1 1/4 ounces dark rum

1 1/4 ounces simple syrup *

3/4 ounce fresh lime juice

Pour the ingredients into a shaker with ice and shake vigorously. Pour into a small cocktail or martini-size glass.

*Many tropical drinks call for simple syrup. It’s made by mixing equal amounts of sugar and water together (1/4 cup water and 1/4 cup sugar). Dissolve the sugar in the water and then boil for 3 minutes. The liquid should remain clear. Cool and store in the refrigerator. It will keep for several weeks.

The Fish House Spiegel Grove

SERVES 1

In 2002, the mothballed USS Spiegel Grove was towed to Key Largo and sunk in order to form an artificial reef. It actually sank and rolled over about six hours before its intended scuttling. The Fish House in Key Largo created this drink on the day it was scuttled.

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1/2 ounce coconut-flavored rum

1/2 ounce orange-flavored rum

1/2 ounce lemon-flavored rum

1 cup sour mix

Splash blue Curaçao

Place ice in a shaker and add the ingredients. Shake well and pour over ice in a 12-ounce glass.

To make a frozen drink, place 2 cups ice in a blender and add the drink ingredients. Blend until smooth. Pour into a 12-ounce glass.

Tiki Bar Magic

SERVES 1

The Holiday Isle Beach Resort and Marina is the home of the famous Tiki Bar where “Tiki” John (John Ebert) created the Rum Runner in the 1970s. It’s become a sizeable resort area now, and the Tiki Bar is much larger. Bar manager Jakub Fusinski told me he created a drink called Magic, and it was.

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1 1/2 ounces raspberry vodka

8 ounces orange juice

3 ounces sour mix

Splash blue Curaçao

Add the raspberry vodka, orange juice, and sour mix to a shaker. Shake well. Half fill a 12-ounce glass with ice and pour in the mixture. Float the blue Curaçao on top.

Pirate’s Painkiller

SERVES 1

Islamorada Fish Company sits facing west. It was originally owned by Dorothy and George Hertel, who ran a small fish market from this spot. Today it includes a fish market, the World Wide Sportsman, and the Zane Grey Lounge. The outdoor tiki hut on the beach serves this drink in a perfect spot to watch the sunset. With or without pain, it’s a treat.

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1 1/4 ounces spiced rum

3 ounces cream of coconut

5 ounces pineapple juice

Sprinkle of ground nutmeg

Fill a shaker with ice. Add the rum, cream of coconut, and pineapple juice. Shake well. Half fill a 12-ounce glass with ice. Strain the drink from the shaker into the glass. Sprinkle nutmeg on top.