No Diving

Cocktails

A vibrant destination for food and drink.

Hollander Hotel

Classic cocktail made with rum, mint, lime, and soda.

Mojito

Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

Pasta tossed with seasonal vegetables in a light olive oil sauce.

Vegetarian Pasta

Fresh salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Grilled bread topped with diced tomatoes, basil, and garlic.

Bruschetta

Tortilla chips topped with cheese, jalapeños, and served with salsa.

Hollander Nachos

Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

Mix Dry Ingredients

In a separate bowl, mix the melted butter, milk, and vanilla extract. Stir until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.

Combine Mixtures

Fold in the chocolate chips and chopped nuts into the batter until evenly distributed.

Add Toppings

Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.

Prepare Baking Dish

Pour the batter into the prepared baking dish, spreading it evenly.

Pour Batter

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove from the oven and allow to cool in the dish for 10 minutes. Then, transfer to a wire rack to cool completely. Dust the top with powdered sugar before serving.

Cool and Dust

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, melted

Milk

Vanilla extract

Chocolate chips

Chopped nuts (walnuts or pecans)

Powdered sugar (for dusting)

In a cocktail shaker, add the fresh mint leaves and muddle them gently to release their essential oils.

Muddle the Mint

Pour the vodka, lemon juice, and simple syrup into the shaker with the muddled mint.

Add the Base Ingredients

Fill the shaker with ice and shake well for about 15-20 seconds until the mixture is chilled.

Shake it Up

Strain the mixture into a tall glass filled with ice.

Strain into Glass

Slowly pour the tonic water over the strained cocktail mixture.

Top with Tonic

Add a lemon slice and a sprig of mint to the top of the drink for garnish.

Garnish

Vodka

Lemon Juice

Simple Syrup

Fresh Mint Leaves

Lemon Slice

Mint Sprig

Tonic Water

Fill a tall glass with ice cubes to chill while preparing the cocktail.

Prepare the Glass

In a cocktail shaker, combine the gin, elderflower liqueur, and fresh lemon juice. Add a few ice cubes and shake vigorously for about 15 seconds.

Mix the Ingredients

Remove the ice from the chilled glass and strain the cocktail mixture into the glass.

Strain and Pour

Gently pour the tonic water over the cocktail mixture in the glass to maintain the fizz.

Add fresh cucumber slices and mint leaves for garnish. Stir gently to combine the flavors.

Garnish the drink with a lemon wedge and a cucumber ribbon for an elegant presentation.

Add Final Garnish

Serve immediately and enjoy your Hollander Hotel inspired cocktail!

Serve

Elderflower Liqueur

Fresh Lemon Juice

Fresh Cucumber Slices

Ice Cubes

Lemon Wedge

Cucumber Ribbon

In a sturdy glass, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently muddle the mint leaves with the sugar to release the mint oils. Be careful not to tear the leaves too much, just enough to get the flavor out.

Muddle the Mint and Sugar

Pour in the fresh lime juice over the muddled mint and sugar mixture. This will help dissolve the sugar and enhance the flavor of the cocktail.

Add Lime Juice

Next, add the white rum to the glass. Stir gently to combine the ingredients.

Add Rum

Fill the glass with ice cubes to the top.

Add Ice

Slowly pour the club soda over the ice, filling the glass to the rim. This will add a refreshing fizz to your mojito.

Top with Club Soda

Garnish your mojito with a lime wedge and a sprig of mint. Serve immediately with a straw and enjoy!

Garnish and Serve

Granulated Sugar

Fresh Lime Juice

White Rum

Club Soda

Lime Wedge

Mint Sprig for Garnish

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt over a double boiler or microwave in 30-second intervals, stirring until completely smooth. Allow to cool slightly.

Melt Chocolate and Butter

In a separate mixing bowl, whisk together the granulated sugar, large eggs, and egg yolks until the mixture is pale and slightly thickened.

Whisk Eggs and Sugar

Gradually add the melted chocolate mixture into the egg mixture, stirring continuously to combine. Be careful not to cook the eggs.

Sift the all-purpose flour into the chocolate mixture and add the vanilla extract. Gently fold until just combined, being careful not to overmix.

Add Flour and Vanilla

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour, tapping out any excess.

Prepare Ramekins

Divide the cake batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center remains soft.

Remove from the oven and let the cakes cool in the ramekins for 1-2 minutes.

Cool Slightly

Carefully run a knife around the edges of the cakes to loosen them. Invert onto plates and serve immediately with a scoop of vanilla ice cream.

Invert and Serve

Optional: Top with fresh berries and dust with powdered sugar for a beautiful presentation.

dark chocolate

unsalted butter

granulated sugar

large eggs

egg yolk

all-purpose flour

vanilla extract

vanilla ice cream

fresh berries (optional)

powdered sugar (for dusting)

In a large pot, bring water to a rolling boil. Add a pinch of salt to the water.

Boil the Pasta

Add the pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.

Cook the Pasta

Once cooked, drain the pasta in a colander and set aside. Do not rinse.

Drain the Pasta

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Add Garlic

Add the chopped zucchini and bell pepper to the skillet. Sauté for about 3-4 minutes until they start to soften.

Cook Zucchini and Bell Pepper

Stir in the halved cherry tomatoes and fresh spinach. Continue to cook for another 2-3 minutes until the spinach wilts.

Add Cherry Tomatoes and Spinach

Season with salt and black pepper to taste, stirring well to combine.

Season the Mixture

Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together gently to combine.

Combine Pasta and Vegetables

Transfer the pasta to serving bowls. If desired, top with grated Parmesan cheese before serving.

Pasta (penne or fusilli)

Olive oil

Garlic, minced

Zucchini, chopped

Bell pepper, chopped (red or yellow)

Cherry tomatoes, halved

Spinach, fresh

Black pepper, freshly ground

Parmesan cheese, grated (optional)

In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Add the salmon fillets and coat them well in the marinade. Let them rest for at least 30 minutes.

Marinate the Salmon

While the salmon is marinating, preheat your grill to medium-high heat, approximately 375°F (190°C).

Preheat the Grill

Once the grill is preheated, place the salmon fillets skin-side down on the grill. Cook for about 6-8 minutes on each side, or until the salmon flakes easily with a fork.

Grill the Salmon

Wash and cut the asparagus into 2-inch pieces, slice the zucchini into rounds, and cut the bell peppers into strips.

Prepare the Vegetables

In a large bowl, combine the prepared vegetables with olive oil, salt, and black pepper. Toss well to coat.

Season the Vegetables

Place the seasoned vegetables on the grill alongside the salmon. Grill for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

Once the salmon and vegetables are cooked, remove them from the grill. Serve the grilled salmon with the seasonal vegetables on the side, garnished with fresh herbs if desired.

Plate the Dish

Salmon fillet

Lemon juice

Garlic

Black pepper

Asparagus

Zucchini

Bell peppers

Preheat your grill or grill pan over medium heat. Slice the baguette or ciabatta loaf into 1/2 inch thick slices.

Prepare the Bread

Place the bread slices on the grill and toast for about 2-3 minutes on each side, until golden brown and crispy. Remove from the grill and set aside.

Grill the Bread

Dice the fresh tomatoes and place them in a mixing bowl. Chop the fresh basil leaves and add them to the tomatoes.

Prepare the Tomato Mixture

Mince the garlic cloves and add to the tomato and basil mixture. Drizzle in the olive oil and balsamic vinegar. Season with salt and black pepper to taste. Gently toss everything to combine.

Add Garlic and Seasoning

Spoon a generous amount of the tomato mixture onto each slice of grilled bread.

Assemble the Bruschetta

Arrange the bruschetta on a serving platter and serve immediately while the bread is still warm.

Baguette or Ciabatta

Fresh tomatoes

Fresh basil leaves

Balsamic vinegar

In a mixing bowl, combine the diced tomatoes, finely chopped onion, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside to let the flavors meld.

Prepare the Salsa

On a large baking tray, spread out the tortilla chips evenly.

Layer the Nachos

Sprinkle the shredded cheese evenly over the tortilla chips.

Add Cheese

Distribute the sliced jalapeños evenly on top of the cheese.

Add Jalapeños

Preheat the oven to 180°C (350°F). Place the tray in the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove the nachos from the oven, let cool for a minute, and serve hot with the prepared salsa on the side.