Make It at Home: Bésame (Kiss Me!) Cocktail

How would you like to take a break from the winter chill with a taste of Zoëtry Wellness Spas & Resorts? Put down the hot cocoa and pick up the cocktail shaker to create your very own Bésame! Translating to Kiss Me, this tasty cocktail recipe comes just in time for Valentine’s Day. Made with the ultra-smooth tequila liqueur Agavero, which contains essences of the well-known Mexican aphrodisiac Damiana flower, the Bésame will warm you up in no time!

Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail


  • 2 lime wedges
  • 5-6 raspberries
  • 1 1/2 oz. Agavero Tequila
  • Passion fruit juice
  • Dash of Chambord


  1. Muddle limes and raspberries in a highball glass.
  2. Add tequila.
  3. Top off with passion fruit juice.
  4. Add a splash of Chambord.
  5. Pour this mix into a cocktail shaker with ice.
  6. Shake well.
  7. Strain back into the highball glass.

Make it at Home: Coconut Mango Mojito

Our guests at Zoëtry Wellness & Spa Resorts love the serenity and peaceful atmosphere of our resorts.  They also like to enjoy many different specialty cocktails that literally send them off on their tropical vacation.  Today, we would like to share one of our guest favorites, Coconut Mango Mojitos.  This way, everyone can enjoy our delicious tropical drinks after returning home from vacation!  They are easy to make and sure to refresh your vacation spirit. Enjoy!

Coconut Mango MojitosMango_Mojito

6-8 fresh mint leaves

2 1/2 oz. of simple syrup (simple syrup is one part water, one part sugar dissolved)

1 oz. of coconut rum

1 1/2 oz. of club soda

1 mango, ripe peeled and chopped

the juice of two limes


Combine  ripe mango in a food processor (or high speed blender) with the juice of 1 lime, and process until smooth.

In the bottom of a glass, add 1 oz. of simple syrup and the mint leaves. Muddle with a muddler or simply use the back of a heavy-duty spoon. Add ice to the glass and add rum, syrup, mangos, lime juice and club soda. Mix with a long spoon or knife and serve with mint leaves.


Make it at Home: Tropical Berry Tofu Smoothie

At Zoëtry Wellness & Spa Resorts, we are committed to offering our guests a one-of-a-kind experience where we like to define wellness way beyond health and nutrition.  To continue to support our dedication to wellness, we wanted to share a delicious, healthy smoothie for you to enjoy at home.  Not only is it good for you, it will send you on a tropical day dream to Zoëtry!

Tropical Berry Tofu Smoothie



  • 1/2 cup silken tofu
  • 1 ripe banana
  • 2 cups frozen mixed berries
  • 1/2 cup fresh orange juice


Combine all ingredients in a blender, and blend until smooth.

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Learn to Make Sancocho

Sancocho is one the Dominican Republic’s most cherished dishes and its name literally means “stew.” Usually prepared for special occasions, sancocho includes many ingredients, such as chunks of beef and a variety of starchy vegetables.

Since our resort, Zoetry Agua Punta Cana calls the Dominican Republic home, we thought it would be fun to share a unique sancocho recipe with you. But before we do, here’s a fun fact: despite the popularity of sancocho, the Dominican Republic boasts the largest number of sancocho recipes. There are even songs dedicated to it!


  • 2 lbs chopped beef , for stews (with bones)
  • 1 lb chopped goat meat
  • 1 lb pork sausage (longaniza)
  • 1 lb chopped pork
  • 1 ½ lbs chicken parts , with bone
  • 2 lbs pork ribs
  • 1 lb soup bones (from smoked ham)
  • 4 limes, juice of
  • 1 tablespoon crushed fresh garlic
  • 4 tablespoons oil
  • ½ lb yucca root , peeled and cut into 1 inch pieces
  • ½ lb yam , peeled and cut into 1 inch pieces (niame or ñame)
  • 2 celery ribs , chopped
  • ½ lb malanga , peeled and cut into 1 inch pieces
  • ½ lb potato , peeled and cut into 1 inch pieces
  • 3 unripe plantains , peeled 2 cut into 1 inch pieces
  • 2 beef bouillon cubes
  • 2 corn on the cob , cut into 2 inch pieces
  • ½ teaspoon ground oregano
  • 1 teaspoon of chopped fresh cilantro
  • 2 teaspoons white vinegar
  • 2 teaspoons hot sauce
  • ¼ gallon water
  • ¼ cup bitter oranges or ¼ cup freshly squeezed seville orange juice
  • Marinate beef in a large plastic bag, add celery, cilantro, oregano, vinegar, garlic, juice of 1 lime and salt. Allow it to marinate for at least 30 minutes In a large cast iron pot, heat oil on medium-high; add the beef with all the seasonings, stir. Cover and simmer for 10 mins, add a few tbsp of water. Add the pork, simmer for 15 minutes adding a few more tbsp of water if needed. Add the rest of the meat to the pot; except for the chicken and let simmer for an additional 15 mins, adding tbsp of water as needed to prevent it from burning. Add the chicken and simmer for another 10 minutes.
  • Add 1/4 gallon of water to the pot and bring to a boil. Add the niame, malanga and the 2 chopped plantains. Let simmer for 15 minutes Add all the remaining ingredients (remaining lime juice, corn, beef stock cubes, hot sauce, bitter orange juice) except for the third plantain, adjust water when necessary, stir occasionally. Let simmer until the last ingredients added are tender. Grate the third raw unripe plantain and add to the pot. Allow to simmer until stew thickens, adjust salt to taste.
  • Serve hot with white rice and avocados and enjoy!

Make it at Home: Oprah’s Favorite Mac & Cheese

For those of you haven’t heard already, we had the pleasure of welcoming Chef Art Smith, Oprah’s former chef and owner of Table Fifty-Two, to Zoëtry Casa del Mar a few weeks ago. During his stay, Art shared his incredible cooking talents with our guests in several beachside cooking classes featuring some of Oprah’s favorite recipes.

We’ve decided to let you in on a little secret and share Art’s recipe for Oprah’s favorite macaroni & cheese!


  • 2 cups elbow macaroni
  • 4 Tbsp. unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 cups mixed shredded semihard cheeses , such as Mimolette, aged Gouda, and Vella dry jack (1/2 pound)
  • Salt and freshly ground pepper
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese


Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.

Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.

Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.


Make it at Home: Mango Daiquiri

Mango is fruit indigenous to many regions of India. The mango grows on the end of a long, string like stem and measures about five to fifteen centimeters in length. In addition to tasting delicious, mango also has many health benefits such as being rich in pre-biotic dietary fiber, vitamins, minerals and poly-phenolic flavonoid antioxidant compounds. It’s also an excellent source of Vitamin-A.

Mango, one of our favorite ingredients here at Zoëtry Resorts, can be used in a number of different dishes such as salads, stir-fry and even smoothies and cocktails. If you’re as big of a fan of mango as we are, then you’ll be sure to love this recipe for a Mango Daiquiri, which often enjoyed by our guests at Zoëtry Paraiso de la Bonita.


2 oz White Rum

1 oz Natural Syrup for Cocktails

1 Sliced Mango


Pour all ingredients into a Blender. Blend well at high speed. Pour drink into a Collins glass and garnish with slice of orange and or other fruit.