Planning a World Cup Party the Sandals and Beaches Way

For five weeks, starting June 11, the energy emanating from the FIFA World Cup will stretch from soccer stadiums in North America to watch parties across the globe — including the Caribbean. Expect enthusiasm to be as radiant as the sunshine at Sandals and Beaches, in part because the team from Curaçao, home of Sandals Royal Curaçao, will represent these home islands.

But there will also be a tangible connection to the games around the resorts: The dishes and the drinks being served – a tribute to participating countries and host countries, respectively.

The food and beverage innovators at Sandals and Beaches have created World Cup-inspired menu items to celebrate the games. We asked the flavor creators to share a few of their tastiest, simplest on-site recipes so fans can bring the spirit of the games and spirit of the resorts to watch parties anywhere.

COCKTAILS...

A TOAST TO THE HOST: MEXICO

La Chancla

The literal translation of chancla is flip-flop. How perfect. Every sip generates thoughts of a Caribbean beach, where mind and body completely chill … until there’s a goooaaaal!!!!

Glassware: Hi-ball/Tom Collins

Recipe for 1 cocktail:

• 1.5 oz Reposado Tequila..........................................................................................
• .75 oz Falernum (JD Taylor)
• 1 oz Passion Fruit Juice
• .75 oz Fresh Lime Juice
• 2 dashes Orange Bitters

Method:

• Add ingredients to shaker........................................................................................
• Fill with ice and shake for seven seconds.
• Strain over ice into Hi-hall glass.
• Garnish with dehydrated lime

A TOAST TO THE HOST: USA

Top Bins

Mixologists in the Caribbean are known to experiment with ginger beer because the spice is part of the region’s lush landscape. The stirring and swirling at Sandals led to this unique merger of tropical flavors and good ol’ Kentucky bourbon. It’s been christened with a name specifically for the World Cup (“top bins” refers to shots into the top corners of the goals).

Glassware: Tom Collins/Hi-Ball

Recipe for 1 cocktail:

• 1.5 oz Bourbon.............................................................................................................
• 1 oz Pineapple Juice
• 2 oz Ginger Beer
• .5 oz Lemon
• 2 dashes Angostura Bitters

Method:

• Measure ingredients into a shaker..............................................................................
• Fill with ice and shake well.
• Strain into chilled coupe glass.
• Garnish with fresh mint tops.

A TOAST TO THE HOST: CANADA

Dark Side

Ask 10 bartenders around North America to mix up a Dark Side and you’ll get 10 different varieties. The Sandals version pays respect to Canada through the rye whiskey distilled there and to Jamaica, where Appleton Estate rum is developed from cane to barrel, in one cool glass.

Glassware: Chilled Coupe/Rocks Glass w Large Cube

Recipe for 1 cocktail:

• .75 oz Jamaican Aged Rum.......................................................................................
• 1 oz Canadian Rye Whiskey
• .25 oz Benedictine
• 1 oz Sweet Vermouth Rouge
• 2 dashes Angostura Bitters

Method:

• Add ingredients to mixing glass..................................................................................
• Fill with ice and stir for 10 seconds.
• Pour contents into large punch glass.
• Garnish with orange peel.

A TOAST TO CURAÇAO

The Bright Water Mocktail

Every great match deserves a celebratory toast and recognizing the growing popularity of spirit-free sipping, Sandals has added a thoughtfully crafted mocktail to the World Cup menu, giving every guest something refreshing to raise when their favorite team finds the back of the net, this one honoring the home of the Blue Wave.

Glassware: Tom Collins/Hi-Ball

Recipe for 1 cocktail:

• 1 oz Pineapple Juice..................................................................................................
• 3 oz Water
• .5 oz Lime Juice
• .5 oz Vanilla Simple Syrup

Method:

• Measure ingredients into a shaker........................................................................
• Fill with ice and shake well.
• Pour it all into a glass.
• Garnish with pineapple wedge.

THE DISHES …

INSPIRED BY THE CARIBBEAN

Red Stripe Pulled Pork

This dish is a fitting tribute to the Caribbean, capturing its vibrant spirit in every bite.

Ingredients:

• 5 lb Pork Shoulder...................................................................................................
• 2 tbsp Canola Oil
• 1 large Yellow Onion
• 1 head of Garlic, halved
• 5 sprigs of Thyme
• 12 oz Papaya, blended
• 3 Scotch Bonnet Peppers
• ½ cup Cider Vinegar
• 12 oz Red Stripe Beer
• 2 qts Water or Chicken Stock
• 2 tbsp Salt
• 1 tsp Ground Black Pepper
• 5 Allspice Berries
• 3.5 lb Crushed Tomatoes

Method:

• Season pork with salt and pepper.........................................................................
• Sear all sides of pork in a pot.
• Set the pork to the side.
• Sauté onion and scotch bonnet peppers in the pot.
• Add the halved garlic head.
• Deglaze with Red Stripe beer.
• Add pork back to the pot.
• Add papaya, allspice berries, and thyme.
• Pour in stock.
• Cover and cook in oven at 350F for 4-5 hours.
• Once cooked, remove from oven and shred.
• Strain the liquid into another pot and reduce.
• Add the shredded pork.
• Season to taste.
• Yield: 5 lb.*

INSPIRED BY ARGENTINA

Coconut Chimichurri

A hint of coconut adds the taste of dining along the Caribbean shores while waiting for one of the Argentina masterminds to score.

Ingredients:

• 1 cup Parsley, chopped..................................................................................................
• 1 cup Cilantro, chopped
• 1 tbsp Garlic, minced
• 1 tsp Red Pepper Flakes
• ¼ cup Cider Vinegar
• ¼ cup Olive Oil
• ¼ cup Coconut Oil

Method:

• Use a food processor to pulse the parsley, cilantro, and garlic................................
• Mix with all other ingredients.
• Label with the date and refrigerate until gametime.
• Yield: 1 pint*

INSPIRED BY JAPAN

Yellowtail Crudo with Coconut

Inspired by Japan's deep appreciation for fresh, thoughtfully prepared ingredients and brightened with tropical island flavors, this dish captures the spirit of two cultures connected by a love of exceptional food.

Ingredients:

• 3 oz Yellowtail, cubed..................................................................................................
• 1 oz Coconut Marinade
• 1 oz Sweet Potato, steamed and cubed
• 1 oz Star Fruit

Method:

• Mix yellowtail with coconut marinade in a bowl....................................................
• Add sweet potato and star fruit.
• Add more coconut marinade.
• Garnish with red onion and basil.

For the Coconut Marinade, mix together in a bowl:

• 1 cup Coconut Milk....................................................................................................
• ½ cup White Vinegar
• ½ cup Pineapple Juice
• 2 tsp Salt, iodized
• After mixing, cool it down and store. This recipe is also delicious with tuna!
• Yield: 1 serving*