Celebrate Cinco De Mayo From Home With Gurney’s

Gurney’s Montauk

Gurney’s Resort in Montauk invites East Enders to celebrate Cinco De Mayo from the comfort of their own home, with a special recipe and cocktail. Below, Gurney’s has provided a recipe for its 1 Tequila 2 Tequila cocktail from Showfish at Gurney’s Star Island Resort & Marina by Jarhn Blutstein. The 1 Tequila 2 Tequila is the most requested drink at Showfish and the perfect one to impress your friends during a Cinco de Mayo virtual party. And it doesn’t stop there, because after “2 Tequila,” it’s time for tacos. Below you’ll find a special fish taco recipe by executive chef Dane Sayles.

1 Tequila 2 Tequila


1.5 oz Blanco infused pepper tequila

.5 oz Reposado tequila

.5 oz fresh lime

.5 oz agave mixture

2 strawberries (hulled)

*garnish with Aleppo pepper/kosher salt rim


Take a lime wedge and coat a third of the rim (about a half-inch deep) of your glass and dip it into your salt/spice rim.

Muddle strawberries in your mixing tin. Add the rest of your ingredients with ice to the tin.

Shake and then strain over fresh ice into your rimmed glass.

Gurney’s Montauk Fish Tacos

Ingredients (Serves 8)

4 lbs of white flaky fish cut into four-ounce pieces, such as fluke, flounder etc.

1 ½ c Adobo sauce

16 blue corn or regular corn tortilla

Kosher salt


Pickled red onions

Chipotle mayo

Lime wedges

Cilantro leaves


In a medium shallow bowl combine white fish and adobo sauce. Cover and marinate for 15 to 20 minutes. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove fish from marinate and season with salt on both sides. Cook three to five minutes per side, until cooked through. In a medium nonstick skillet or griddle over medium heat, brush with canola oil or vegetable oil and warm tortilla two minutes per side.

Assemble tacos: serve four-ounce fish over warm tacos with a drizzle of chipotle mayo, pickled red onion, cilantro leaves, and lime wedges on the side.

Adobo Sauce Ingredients

(Yields 2-3 c)

2 Roma tomatoes, diced

2 c dried chipotle peppers or can in adobo sauce

¼ c cider vinegar

3 garlic cloves

½ Spanish or white onion

1 tsp oregano

¼ tsp allspice

¼ tsp cinnamon

¼ tsp black pepper

½ tsp ground cumin

½ tsp kosher salt

2 Tbsp brown sugar

3 Tbsp olive oil

1 c water


Heat a pot on medium high. Add olive oil, garlic, and onions. Start to sweat until onion and garlic are translucent. Combine tomatoes, chipotle peppers, and sweat until tomatoes start to release water. Add all the remaining ingredients, bring to a boil, reduce to a simmer, and cook for 25 minutes, uncovered. In a food processor blender, puree the adobe mix until smooth. If it is too thick, add a touch of water. Cool and reserve in refrigerator until needed. If using dried Chipotle Peppers Presoak: Cover dried peppers in a sauce pot with water and bring to a boil, reduce to a simmer, and cook for 30 minutes. Set aside to cool and use when needed.

Pickled Red Onions Ingredients

1 c red wine vinegar

1 c water

½ tsp whole black peppercorns

1 Tbsp brown sugar

½ tsp salt

1 bay leaf

2 medium size red onions, julienned


Combine all ingredients in a pot and bring to a boil, stirring to dissolve all salt and sugar.

Strain the hot liquid and pour over julienned red onions in a bowl, container, or jar.

Cool at room temperature, and cover and refrigerator until needed.

Chipotle Mayo Ingredients

1 can Chipotle in Adobo

1 c mayonnaise

½ c sour cream

1 tsp oregano, fresh

½ tsp coriander

1-piece garlic clove

2 Tbsp lime juice


Puree all ingredients, except mayo and sour cream, in a food processor or blender until smooth.

Combine puree with mayo and sour cream, and whisk until smooth.

Store in an airtight container or jar and refrigerate.

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