Once we arrived back on the shipped we quickly headed to a mixology class inside the Skyline Lounge.
During the class, we learned how to make 5 different drinks. Skyline was set up with all of the glasses we would need at the tables in the lounge area. At the bar we would watch Novi, our instructor, and his 2 assistants mix the drinks- and then it was our turn.
First was a Mojito and we used Mint leaves, Lime, Agave nectar, and Bacardi limon.
Next was Bird in a Cup using a Shaker, Light rum, Creme de Banana liquor, Galliano, Orange juice, and Pineapple juice.
Personally, I didn’t love the first two. I don’t know if it was the pina coladas from Sandals setting in or the day in the sun- but they weren’t my favorite…
But I do love a good Cosmopolitan. Novi taught us to use Vodka, Triple sec, Lime juice, and
We finished our class learning how to make Kamikaze shots at the bar with Vodka, Triple sec, and Splash of lime juice.
After Mixology my suite mates and I hurried up to our rooms to get ready for our big night- dinner at Palo! Tricia and I went to the spa to shower so we all could be done as quickly as possible, as our reservation was at 6pm.
The day before I had met with the Palo staff to decide our seating arrangements for our dinner. We had 18 women attending and we had a few options. The first was 1 long table along the windows. This might have been a nice option during brunch when you can see out the window, but I chose against this option not only for the lack of view but the lack of social-ability with 1 rectangular table. Next was the private room, that was set for 14- which seemed tight. She explained they might be able to squeeze in another table to accommodate 4 more- but even with the table set for 14 it looked tight. Next was a configuration of 3 tables of 6 positioned like a triangle. I chose this option as it gave us the most space and I was also told they could keep the booths behind us empty for most of the time we would be eating as we had an earlier dinner reservation. I also explained all of us would be wearing fascinators and would be quite chatty all evening long…
We started with a little bit of everything…
I ordered the tomato and mozzarella and the calamari…
Risotto di Mare
Saffron Risotto served with fried Zucchini, Shrimp, Mussels, and Clams
Made with freshly-shaved Parmesan and a Chianti Reduction
Potato Gnocchi served with Gorgonzola Sauce with Asparagus
Lobster, Parsley, and Fennel with Chili and fresh Tomato Sauce
with spicy fresh Tomato and Basil Sauce, topped with Grilled Shrimp
Sandy (who was seated next to me, and the only table mate who didn’t order the beef) ordered the Oregano and Parmesan Crusted Rack of Lamb served with Sangiovese Roasted Shallots, Olive Oil baked Roma Tomatoes, Potato Torta, and Herb Jus.
And then came dessert. Our server brought out our 6 chocolate souffles with both chocolate and vanilla bean sauces PLUS vanilla ice cream and 3 Panna Cotta desserts with Strawberry-Basil Sorbet (a Custard with Macerated Berries).
We ended our dinner with the signature Palo after-dinner drink: shots of what appeared to be a slightly melted lemon sorbet, mixed with prosecco and vodka. A very thick limoncello, basically.
I most enjoyed the Panna Cotta. I had never had it before and was pleasantly surprised. It was a complete contrast to the very thick, rich souffle.
After dinner we went to change and then Cathy, Tricia, and I hit the shops for a bit. We met Sandy back in our suite and Cathy and I decided to sit the rest of the evening out. I blame it on the sun, alcohol, and a very rich (but delicious) dinner. 😉
The rest of our group headed to Evolution in the District section of the ship and had a ton of fun singing Karaoke!