In case you’re in need of a little wanderlust, today’s post features some exclusive recipes from the Grand Hyatt Playa del Carmen Resort. The year-old resort in Playa del Carmen, Mexico is coming into its own with its cocktail and restaurant programs. Not to mention the stunning ocean views and breezy walkways. Just ahead, their culinary team is sharing some of its favorite food and drink recipes so you can indulge, even if you can’t get away. Enjoy.
Luxe Travel: Exclusive Recipes from the Grand Hyatt Playa del Carmen
Gin Cocktails
The Gin & Tonic cocktail trend may be well established in major metropolitan cities like London, New York, and Madrid, but it’s just gearing up in Playa del Carmen, Mexico where the recent additions of high-end hotels, restaurants, and shops have brought a newfound sophistication to the popular beach destination. To that end, the one-year-old Grand Hyatt Playa del Carmen Resort is introducing a curated list of specialty gin cocktails designed by mixologist Mateo Arellano.
“Playa del Carmen is more and more becoming a top destination amongst worldly travelers,” Arellano says. “These cocktails were created to provide this upscale clientele with something more than a traditional tropical drink; a drink that would satisfy their taste for craft cocktails while also providing a refreshing way to cool down on tropical sunny days.”
Here are some of those incredible gin cocktail recipes:
LONDON CALLING
1.5 oz The London No 1 gin
3/4 oz lime juice
3/4 oz simple syrup
3/4 oz Hypnotiq
Rosemary sprig
Twist of lime
B’ui tonic
ROSA MARIA
1.5 oz Bombay Sapphire gin
1/2 oz apple liqueur
2 dashes orange bitters
2 dashes lemon juice
2 dashes simple syrup
Rosemary sprig
RED MONKEY
1.5 oz Monkey 47 gin
4 fresh raspberries
Dash of lime juice
Dash of sugar
Dash bitters
MEDITERRANEAN TONIC
1.5 oz Gin Mare
4 grapefruit segments
1 teaspoon coriander
Thyme sprig
B’ui tonic
MICHAEL’S TONIC
1.5 oz Tanqueray No. TEN gin
3/4 oz lemon juice
2 pinches of pink peppercorn
1 basil sprig
Dash orange bitters
Grapefruit twist
Celebratory Steak Dinner
Celebratory feasts have always been a staple for the observance of grand occasions. What better way to commemorate life’s milestones – from birthdays to graduations to anniversaries –
than with a festive meal. The Grand Hyatt Playa del Carmen Resort in Playa del Carmen, Mexico recently celebrated its first anniversary on June 15th and Chef Corey Collins of The Grill at 1 26 wants to share a selection of curated recipes inspired by the resort’s anniversary menu. From an intimate dinner date to a grand fete amongst family and friends, this complete meal, along with wine pairings and dessert recommendations, is sure to impress.
To Chef Corey, the basis of a great dish is a balanced combination where creativity meets passion and love of cooking. More than ingredients and preparation styles, these recipes are easy-to-prepare and are an expression culture, flavors, and emotion.
The recipes mentioned below are only a few of the new creations that Chef Corey has brought to The Grill at 1 26, which he took over after spending five years at J&G Grill by Jean-Georges in Miami. The prime steak and seafood restaurant, whose name is derived from its location at 1st Av. & 26th Street, is recognized as one of Playa’s top fine dining establishments and is perfect for quiet seaside dining next to the Caribbean Sea and ideal for a romantic night out. The restaurant incorporates prime ingredients that pair with top-shelf bar offerings and an exclusive wine cellar housing exclusive national and international wines, for which Chef Corey has also provided pairing recommendations below.
SEARED BEEF TENDERLOIN
Ingredients
9 oz. beef tenderloin
2 oz. whole butter
Sea salt
Fresh ground pepper
Method of Preparation:
- Pull filets out of refrigerator 20 minutes before cooking to allow meat to come to room temperature.
- Season with sea salt and ground pepper.
- Sear on all sides with the whole butter until caramelized and at the desired temperature.
CARAMELIZED SHALLOT MASHED POTATOES
Ingredients
1 lb. whole yellow potatoes
4 oz. heavy cream
5 oz. whole butter
6 small shallots, sliced thin
2 garlic cloves, minced
1 oz. sugar
1 oz. Brandy
1 oz. balsamic vinegar
1 thyme sprig
Salt and pepper, to taste
Method of Preparation:
- Caramelize shallots in a pan with 1 oz. of whole butter.
- Add sugar and continue to caramelize.
- Deglaze with vinegar and Brandy.
- Add garlic and reduce until dry.
- Peel and chop potatoes and simmer in seasoned water until tender.
- Warm 4 oz. of whole butter and heavy cream in a separate pan.
- Mash potatoes using a ricer and mix with caramelized shallots and cream and butter mixture.
- Season to taste.
PAN-SEARED ASPARAGUS WITH ROMESCO SAUCE
Ingredients
1/2 yellow onion, diced
2 garlic cloves, minced
1 red pepper, diced in 1 inch pieces
2 Roma tomatoes, diced
1.5 oz. extra virgin olive oil
1 oz. sugar
1 oz. Brandy
1 oz. Sherry vinegar
1 sprig thyme
3 oz. toasted slivered almonds
2 oz. toasted hazelnuts
1 tsp. crushed red pepper flakes
1 tbsp. Spanish sweet paprika
5 oz. green asparagus, peeled and blanched
Method of Preparation
- Sweat onions, garlic, and red peppers in a sauté pan until soft.
- Add tomatoes, sugar, Brandy, vinegar, and thyme to pan and cook until tomatoes are soft and liquid is slightly reduced.
- Blend mix with almonds, hazelnuts, crushed red pepper, and paprika.
- Sauté asparagus in a pan with whole butter.
- Season to taste and serve with blended Romesco sauce.
Wine pairing recommendations: Casa Madero V3 (Cabernet, Merlot, Tempranillo blend) from the Valle de Parras in Mexico. The blend from the first certified organic winery in Mexico, and oldest winery in the Americas at 419 years old, holds up well to strong flavors, but is not overpowering.
Dessert recommendations: A bold dessert such as Brownie with Flan and Butterscotch Ice Cream provides strong flavors that would work well after a steak.
Learn more about this beautiful hotel and plan a visit by visiting their website: Grand Hyatt Playa del Carmen Resort.
