Outer Banks Favorite Drink & Food Recipes

Are you eager to bring the spirit of the Outer Banks home with you, or perhaps excited about indulging in new beach-inspired beverages and local seafood dishes during your next OBX vacation? We`ve curated a list of favorites along with corresponding vacation properties with a tropical drink theme.
Give them all a try!

The Manteo Mai Tai

INGREDIENTS
1 oz Kill Devil Silver Rum
1 oz Kill Devil Gold Rum
1 1/2 oz Fresh lime juice
1 oz Fresh orange juice
3/4 oz Orgeat (almond) syrup
Couple dash`s of Crude`s Tiki Bitters-optional

STEPS
Combine all ingredients into a shaker tin with ice, shake and strain into a rocks glass with ice and garnish with lime wheel and fresh mint.

View More Rum Recipes from Outer Banks Distilling >>>

Malibu Sunset

INGREDIENTS
ice cubes
3 to 4 ounces pineapple-orange juice, I use a blend rather than purchasing separate juices
2 ounces Malibu Coconut Rum
grenadine, drizzled
maraschino cherries, for garnishing
pineapple and/or orange slices, for garnishing

STEPS
Add ice to glass.
Add juice, Malibu, and stir.
Drizzle in grenadine.
Garnish with cherries, pineapple, and/or orange slices.
Serve immediately.

Pina Colada

INGREDIENTS
6 ounces (178ml) pineapple juice
3 ounces (89ml) coconut cream coco real cream of coconut
1 1/2 ounces (45ml) light rum
1-2 cups crushed ice

STEPS
Mix all ingredients in a blender and blend until smooth. Pour into glass and serve garnished with pineapple slice and cherry.

Aperol Spritz

INGREDIENTS
Ice
3 ounces (1 part) Aperol
3 ounces (1 part) dry Prosecco
1 ounce (a splash) club soda or unflavored sparkling water
Orange slice, for garnish

STEPS
Add ice to a wine glass until it is nearly full. Pour in the Aperol (I usually eyeball this and pour until I`ve filled about one-third of the glass).

Pour in an equal amount of Prosecco. Top your drink off with a splash of club soda and add a slice of orange. Enjoy!

Island Breeze

INGREDIENTS
1-2 ounces vodka
6 ounces pineapple juice
Splash of cranberry juice
Pineapple and a maraschino cherry for garnish optional

To make as a punch:
36 ounces pineapple juice
12 ounces vodka more or less depending on how strong you want it
1/2 cup cranberry juice
Up to 1L Sparkling water or diet lemon-lime soda as a filler

STEPS
Pour all ingredients over ice, stir, and enjoy!

Bahama Mama

INGREDIENTS
1/2 ounce grenadine syrup
1 ounce dark rum
1 ounces coconut rum
1/2 ounce lime juice
3 ounces pineapple juice
1 cup ice

STEPS
Single drink, frozen: Add the grenadine to the bottom of a highball or hurricane glass. Blend the dark rum, coconut rum, lime juice, pineapple juice, and ice in a blender until a slushy texture forms. Pour the blended mix slowly over the grenadine. Garnish with pineapple or lime wedges.

Single drink, on the rocks: Add ice to a glass (you can also use crushed ice). Pour in the dark rum, coconut rum, lime juice, and pineapple juice, and stir gently. Pour the grenadine into center of the drink and it will sink to the bottom.

Pitcher variation (4 drinks): Blend 1/2 cup dark rum, 1/2 cup coconut rum, 1/4 cup lime juice, 1 1/2 cups pineapple juice and 4 cups ice in a blender until a slushy texture forms. Place 1 tablespoon grenadine in each cup, and pour in the blended mixture.

lIME SPLASH MOCKTAIL

INGREDIENTS
2 cups water
2-inch knob fresh ginger root, thinly sliced into rounds
1/2 cup packed fresh mint leaves, plus 4 sprigs for garnish
1/2 cup honey
Juice of 2–3 limes (about 1/3 cup), plus lime slices/wedges for garnish
2–3 cups ice
1 1/2 cups chilled sparkling water or club soda
Edible flowers, for garnish (optional)

STEPS
In a medium saucepot over high heat, bring the water to a boil. Remove the pot from the heat and stir in the ginger and mint. Steep for 30 minutes.

Using cheesecloth or a fine mesh sieve, strain the liquid into a container big enough to hold 4 cups. Using the back of a spoon, press down on the ginger and mint to extract as much flavor as possible. Stir in the honey. Refrigerate until chilled, about 1 hour.

Remove from the refrigerator, and stir in the fresh lime juice.

Divide the ice cubes among 4 10-ounce glasses and pour the mint-ginger beverage on top. Add sparkling water to taste/to fill the glasses, stir gently, and then garnish each glass with the lime slices or wedges, mint sprigs, and edible flowers.

3 bed | 4 bath | Hot Tub

BROWSE PROPERTY

3 bed | 4 bath | Hot Tub

BROWSE PROPERTY

2 bed | 3 bath | Hot Tub

BROWSE PROPERTY

3 bed | 4 bath

BROWSE PROPERTY

2 bed | 3 bath | Hot Tub

BROWSE PROPERTY

3 bed | 4 bath

BROWSE PROPERTY

3 bed | 4 bath | Hot Tub

BROWSE PROPERTY

OBX Seafood Boil

INGREDIENTS
2 lbs small, new potatoes
2 large white onions cut in 8ths
1 head garlic halved
2 ribs celery roughly chopped
3 Tablespoons Old Bay seasoning
2 Tablespoons Kosher salt
2 bay leaves
4 sprigs fresh thyme
1 bottle white wine
4 ears corn shucked, halved
1 lb fresh Littleneck clams
1 lb fresh mussels
2 lbs crab legs
24 large shrimp unpeeled
1 cup salted butter melted
2 lemons quartered

STEPS
Prepare the serving table with newspaper or brown paper. Gather crab cracking tools. Have plenty of napkins on hand.

In a large stock pot, place the potatoes, onion, garlic and celery. Sprinkle in the Old Bay and salt. Drop in the bay leaf and thyme.

Pour the bottle of wine into the pot, as well as an additional 2 quarts (8 cups) of water. Bring everything to a boil over high heat. Then reduce heat slightly and simmer for about 12-15 minutes, or until the potatoes are fork tender.

Meanwhile, run clams and mussels under cool water, scrub them and remove any `beard`. Discard any that are cracked or broken.
   
Carefully lower the corn into the pot, followed by the crab. Tip the clams and mussels on top. Cover tightly with the lid and steam for 12 minutes.

Scatter the shrimp over the top of the shellfish in the pot. Replace lid and steam for 3 minutes, or until the shrimp is bright pink. You are ready to serve!

Have a friend help you remove the pot from heat. Remove the lid. Use a colander or `spider` to scoop all the contents of your seafood boil out and place it on the table. Serve at once with melted butter and lemon wedges.

Grilled Local Fish

INGREDIENTS
4 (6 ounce) mahi mahi fillets, skinless
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/4 teaspoon ground coriander
1 teaspoon lime zest
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon lime juice
2 tablespoons coconut oil (liquified), plus extra for grill pan
Salt
Black pepper
Sprigs of cilantro, for garnish

PINEAPPLE-ORANGE SALSA INGREDIENTS
8 ounces fresh pineapple, finely diced (roughly 1 cup worth)
1/2 medium orange, peel and white pith removed, finely diced (roughly ½ cup worth)
1/4 red bell pepper, cored and seeded, finely diced (roughly ¼ cup worth)
1/2 jalapeno, membrane, and seeds removed, finely minced (roughly 1 tablespoon worth)
1 tablespoon lime juice
1 teaspoon honey
Pinch salt
2 teaspoon finely chopped cilantro

STEPS
Begin by gathering and prepping all of the mahi mahi ingredients according to the ingredient list above to have ready and organized for use.

To prepare the marinade, combine the paprika, cumin, granulated onion and garlic, coriander, orange juice, lime juice, lime zest and orange zest in a small dish with the 2 tablespoons of liquified coconut oil and a couple of pinches of salt and pepper, and mix with a fork or spoon to combine.

Place the mahi mahi fillets onto a platter and brush the marinade over both sides of each fillet equally, and allow the mahi mahi to marinate for 20 minutes.

While the mahi mahi marinates, gather and prep all of your pineapple-orange salsa ingredients according to the ingredient list above to have ready and organized for use.

To prepare the salsa, add all of the ingredients to a bowl and gently mix together with a spoon to incorporate the flavors. Cover and set the pineapple-orange salsa aside in the fridge to keep cool until read to serve.

To grill the mahi mahi, place a large grill pan over medium-high heat and drizzle in a tablespoon or two of the liquified coconut oil. Once hot, add in the mahi mahi fillets (work in batches, if necessary), and grill on the first side for about 3-4 minutes (go a couple of minutes longer if the fillets are thicker), then flip and grill for another 3-4 minutes or so until the fish is tender yet flaky on the inside, and cooked through. Repeat with remaining fillets, if necessary.

To serve, top each grilled mahi mahi fillet with a generous spoonful of the pineapple-orange salsa, and garnish with a sprig of cilantro, if desired. Serve with your choice of rice, quinoa, couscous, or salad.

Low Country Boil

INGREDIENTS
1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain`s)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
tap here
8 ears of corn, cut in half
4 pounds medium shrimp

STEPS
Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.

Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

Fish Tacos

INGREDIENTS
24 small white corn tortillas
1 1/2 lb tilapia
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1 Tbsp Olive oil
1 Tbsp unsalted butter

TOPPINGS
1/2 small purple cabbage
2 medium avocado, sliced
2 roma tomatoes, diced (optional)
1/2 diced red onion
1/2 bunch Cilantro, longer stems removed
4 oz 1 cup Cotija cheese, grated
1 lime cut into 8 wedges to serve

SAUCE INGREDIENTS
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice, from 1 medium lime
1 tsp garlic powder
1 tsp Sriracha sauce, or to taste

STEPS
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.

Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

Fresh Seafood Pasta

INGREDIENTS
1/4 cup dry white wine
2 dozen mussels, scrubbed
2 dozen littleneck clams, scrubbed
3 tablespoons extra-virgin olive oil
8 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
1 pound spaghetti
3/4 pound medium shrimp—shelled, deveined and halved crosswise
Salt and freshly ground black pepper
2 tablespoons chopped parsley

STEPS
Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.

Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.

Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.

Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.

Grilled Oysters

INGREDIENTS
16 whole live oysters
2 cloves garlic, finely minced
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 teaspoon lemon juice
1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco)
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon finely minced parsley

STEPS
Make the sauce:
Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.

Shuck and grill the oysters:
If you are a shuckmeister: Shuck the oysters, spoon a little sauce in each oyster. Place oysters on a very hot, preheated grill, cover and cook for 5-6 minutes or until the edges of oysters curl slightly.

If you can`t shuck: Place the oysters, cup side up on a very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters.

Hold an oyster with an oven mitt and use a shucking knife (or a clean screwdriver if you don`t have one) to pry open the oyster. It should easily open.

Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.