Caprese Tacos and Tropical Mai Tai Recipes

Looking for an easy, impressive combo for your next sunny gathering? This one’s a crowd-pleaser.

Start with our no-cook Caprese Tacos — crisp endive leaves filled with heirloom tomatoes, buffalo mozzarella, toasted pine nuts, and basil. A drizzle of olive oil and aged balsamic takes them over the top.

Pair it with a Tropical Mai Tai — a fruity, rum-forward cocktail with layers of citrus, almond, and a hint of island flair. It's the perfect sip to balance the fresh, savory tacos.

CAPRESE TACOS

Ingredients

• 2 large heirloom tomatoes
• 8 ounce ball of buffalo mozzarella
• ½ cup toasted pine nuts
• ¼ cup chopped basil
• 2 large endive
• ½ cup high quality extra virgin olive oil
• Aged balsamic vinegar
• 1 tbsp ground espelette pepper
• Sea salt

Prep

In a small bowl, mix together olive oil and espelette pepper and set aside. Seed tomatoes and dice.  Toss in bowl with a generous amount of salt and set aside. Chop mozzarella into roughly ¼ inch cubes and set aside. Chop about 1 inch off of bottom of endive. Remove the largest 18-20 leaves and place on a platter.

Assemble

Drain any excess liquid from tomatoes, then add mozzarella, toasted pine nuts and basil.  Stir together thoroughly.  Using a spoon, scoop out mixture and place into each endive leaf as if they were taco shells.  Stir oil and pepper again, then using a small spoon, drizzle the oil and pepper mixture over the top of the “tacos” and then repeat with the aged balsamic vinegar.  Serve immediately.

TROPICAL MAI TAI 

Ingredients

• 1 oz aged Jamaican rum
• 1 oz dark rum (float)
• ¾ oz fresh lime juice
• ½ oz orange curaçao
• ½ oz orgeat 
• ¼ oz pineapple juice (fresh if possible)
• 2–3 fresh basil leaves
• Crushed ice

Garnish

• Charred pineapple slice
• Fresh basil sprig
• Lemon wheel or twist

Instructions

1. Muddle the basil gently in a shaker to release its flavor (don’t over-muddle or it will turn bitter).
2. Add aged rum, lime juice, orange curaçao, orgeat, pineapple juice, and a handful of crushed ice to the shaker. Shake well until chilled.
3. Fill a chilled glass (preferably a rocks or tiki-style glass) with more crushed ice.
4. Strain the cocktail into the glass.
5. Float the dark rum over the back of a spoon on top for a dramatic two-tone effect.
6. Garnish with a charred pineapple slice (briefly grilled or torched), a fresh basil sprig, and a lemon wheel or twist.

🍍 Pro Tip

Char your pineapple slice over an open flame or grill for 1–2 minutes per side to bring out its natural sweetness and a subtle smoky note.