Name: Harper's Ocean's 18 Mini Golf & Bar Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 oz white rum; 0.5 oz aquavit (or dry gin if unavailable); 0.5 oz blue curaçao; 0.75 oz fresh lime juice; 1 oz pineapple juice; 0.5 oz coconut cream (or cream of coconut); 0.25 oz simple syrup (1:1); 0.5 oz egg white (optional, for foam); 1 dash Angostura bitters; 1 cup crushed ice; 1 unit large ice cube (for garnish glass); 1 unit lime wheel (garnish); 1 unit toothpick or small cocktail umbrella; 1 lb cod or haddock fillets, skinless; 0.5 cup all-purpose flour (for dredge); 2 tbsp cornstarch; 0.75 cup cold sparkling water; 0.25 cup cold beer (lager) or additional sparkling water; 0.5 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 1 lb potatoes (Yukon Gold or Russet), cut into shoestring fries; 1 cup vegetable oil (for frying); 2 unit lemon wedges; 0.5 cup tartar sauce; 1 tbsp fresh parsley, chopped (optional); 6 cups popped popcorn; 3 tbsp unsalted butter; 0.25 cup brown sugar; 1 tbsp corn syrup or honey

Method

Ocean's 18 Signature Cocktail (serves 1)

Prep

Chill a rocks glass in the freezer for 5–10 minutes. If using egg white, separate and keep chilled.

Mix

Add white rum, aquavit (or gin), blue curaçao, fresh lime juice, pineapple juice, coconut cream, simple syrup and egg white (if using) into a cocktail shaker without ice.

Dry shake

Shake vigorously for 15–20 seconds to emulsify the egg white and coconut cream, creating a silky foam.

Wet shake

Add crushed ice to the shaker and shake again for 10–15 seconds until very cold and slightly diluted.

Serve

Place one large ice cube in the chilled rocks glass. Double-strain the cocktail into the glass to remove ice shards and foam bits. Add one dash of Angostura bitters on top of the foam and garnish with a lime wheel skewered on a toothpick or a small cocktail umbrella. Serve immediately.

Mini Fish & Chips (shared appetizer, ~4 servings)

Prepare potatoes

Cut potatoes into thin shoestring fries. Rinse under cold water until water runs clear to remove starch. Pat thoroughly dry with kitchen towels. Preheat oil in a deep pot or fryer to 325°F (160°C) for the first fry.

Par-fry potatoes

Fry potatoes in batches at 325°F (160°C) for 3–4 minutes until soft but not colored. Remove to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) for the final crisping later.

Make batter

In a bowl, whisk together flour, cornstarch, baking powder, salt and pepper. Pour in cold sparkling water and cold beer (or additional sparkling water) and stir just until combined — a few lumps are okay. Keep batter cold by placing bowl over an ice bath if possible.

Dredge fish

Cut fish into 2–3 inch pieces. Lightly dust each piece with a tablespoon of extra flour (not listed separately) or use a little of the 0.5 cup flour reserved. This helps the batter adhere.

Fry fish

Working in small batches, dip each floured fish piece into the cold batter, then carefully lower into 375°F (190°C) oil. Fry 3–4 minutes until golden and crisp, turning once. Remove to a rack and season immediately with a light pinch of salt. Keep warm in a 200°F (95°C) oven while frying remaining pieces.

Crisp fries

Return par-fried potatoes to 375°F (190°C) oil and fry until golden and crispy, about 2–3 minutes. Drain on paper towels and season with salt.

Plate and finish

Arrange mini fish pieces and shoestring fries on a platter. Add lemon wedges and a small bowl of tartar sauce. Sprinkle chopped parsley over fish if using. Serve immediately so everything stays hot and crisp.

Sea-Salted Caramel Popcorn (bar snack, ~4 servings)

Make caramel

In a small saucepan over medium heat, melt butter. Add brown sugar and corn syrup (or honey) and stir until sugar dissolves. Bring to a gentle boil and cook without stirring for 2–3 minutes to thicken slightly.

Finish caramel

Remove from heat and quickly stir in baking soda (mixture will foam) and sea salt. Immediately pour caramel over popped popcorn in a large bowl and toss quickly to coat evenly.

Cool and serve

Spread coated popcorn on a parchment-lined baking sheet to cool for 10 minutes. Once set, break into clusters and transfer to a serving bowl.