Divide mint leaves between two highball glasses. Add 0.75 oz simple syrup and 0.5 oz fresh lime juice to each glass. Gently muddle 6 mint leaves in each glass to release aroma—do not over-macerate.

Add 2 oz white rum and 1 oz coconut rum to each glass. Fill each glass with crushed ice about three-quarters full, then top each with 3 oz club soda. Stir once to combine and lift mint through the drink.

Garnish each glass with a lime wedge and a mint sprig. Serve immediately with a straw.

Pineapple Ginger Cooler (serves 2)

Fill a cocktail shaker with ice. Add 3 oz pineapple juice, 1.5 oz dark rum, 0.5 oz ginger syrup, 0.5 oz fresh lime juice (per two servings total). Add 2 dashes angostura bitters per serving (4 dashes total).

Shake vigorously for 10–12 seconds until chilled. Strain into two chilled rocks glasses filled with ice cubes (divide ice between glasses).

Garnish each glass with a pineapple slice and dehydrated lime wheel if using. Serve with a short stirrer.

Crispy Coconut Shrimp App (serves 2)

Prepare dredging stations: in a shallow bowl combine flour, 0.5 tsp salt and 0.25 tsp pepper. In a second bowl beat eggs until smooth. In a third bowl combine panko, shredded coconut and cornmeal.

Pat shrimp dry with paper towels. Dredge each shrimp first in flour (shake off excess), then dip in beaten eggs, then press into the coconut-panko mixture to coat completely. Place coated shrimp on a plate and rest 5 minutes to set the coating.

Heat a heavy skillet or deep fryer with vegetable oil to 350°F (175°C). If using a pan, heat about 1–1.5 inches of oil. Fry shrimp in batches (do not crowd) for 2–3 minutes per side until golden brown and cooked through. Internal shrimp temperature should reach 120–135°F and coating should be crisp.

Transfer cooked shrimp to a wire rack or paper towels to drain. Season lightly with a pinch of salt while hot. Serve 6 shrimp per person with lime wedges and the sweet chili dipping sauce.

Sweet Chili Dipping Sauce (for shrimp)

In a small bowl whisk together sweet chili sauce, rice vinegar, soy sauce and grated ginger until smooth. Taste and adjust acidity or heat. Sprinkle sesame seeds on top if desired. Serve in a small ramekin alongside the shrimp.

Tropical Flatbread (serves 2)

Preheat oven to 425°F (220°C). Lightly brush each flatbread with 1 tbsp olive oil. Evenly divide shredded mozzarella over both flatbreads.

Scatter diced grilled pineapple and thinly sliced red onion across the cheese. Sprinkle with chili flakes (if using) and sea salt.

Bake on a pizza stone or baking sheet for 8–10 minutes until edges are golden and cheese is melted and bubbling. Remove and sprinkle with chopped cilantro. Cut each flatbread into 4 pieces to share.

Plate & Finish

Arrange two flatbread pieces and six coconut shrimp per person on a sharing platter. Add a small bed of microgreens or mixed greens with a light honey-lime drizzle if desired. Place two cocktail glasses of each cocktail beside the apps.

Serve warm: two appetizers (crispy coconut shrimp + two flatbread pieces total) and two tropical cocktails per two guests as the 'Tuesday 2 n’ 2' special.