In the latest Bond adventure James travels to Iceland, Korea, and Cuba where he samples lobster, quails eggs, seaweed, and a Cuban Mojito in addition to his usual scotches and  Vodka Martinis. Here are some recipes so you can sample some of the same delicacies.

The Mojito

A refreshing cooler made with lime juice, fresh mint and plenty of rum.

3 cups (packed) fresh mint leaves
9 tablespoons sugar
1 1/2 cups light rum
1/2 cup fresh lime juice
6 cups club soda
6 cups crushed ice
6 lime wedges

Reserve 6 mint leaves for garnish. Place remaining mint leaves in medium bowl. Add sugar. Mash with wooden spoon until mint is aromatic and oils are released. Add rum and lime juice and stir until sugar dissolves. Strain mixture into pitcher. (Can be prepared 2 hours ahead; refrigerate.)

Add club soda to pitcher; gently stir. Fill each of 6 glasses with 1 cup crushed ice. Pour mojito over and garnish each glass with 1 mint leaf and 1 lime wedge.
Serves 6.

Stuffed (Quails) Eggs with Caviar

This recipe can be made with either quail eggs or chicken eggs. The alternative amounts provided in the ingredient list correspond to the type of egg used.

12 quail eggs or 6 large eggs
1 1/2 teaspoons or 5 tablespoons mayonnaise
1 teaspoon or 1 tablespoon minced shallot
3/4 teaspoon or 2 teaspoons minced fresh tarragon leaves
about 1.75 ounces caviar

In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs. Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.Just before serving top eggs with caviar. Makes 12 stuffed eggs.

Other Treats from Die Another Day

From Epicurious.com

Lobster with Tarragon Vermouth Sauce

Seaweed Salad

Tequila Mojito