cocktail

Jumbo Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Jumbo Shrimp Cocktail! Cocktail sauces can be homemade using a chili sauce base or by using a ketchup base, (or both) which means you probably already have the ingredients on hand. You control the heat; you control the spice. Always begin with a little horseradish so your guests don’t end up red-faced, sneezing, or tears running down their cheeks. The unexpected rush of heat that horseradish can produce can be somewhat unpleasant or highly addictive. Serve it wisely. 

JUMBO SHRIMP COCKTAIL 

Ingredients:

2 pounds jumbo shrimp, precooked with tail on

1/2 cup ketchup 

1/2 cup chili sauce

2 tablespoons prepared horseradish 

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/2 teaspoon wasabi paste

Mixed greens

Instructions:

Rinse and drain the shrimp. Pat dry with a paper towel. Set aside. To make the cocktail sauce, combine ketchup, chili sauce, prepared horseradish, lemon juice, Worcestershire sauce, and wasabi paste. Mix well. Pour cocktail sauce into a serving dish. To assemble the shrimp cocktail, fill the bottom of a large bowl with ice cubes. Add a layer of mixed greens. Arrange the jumbo shrimp onto the mixed greens. Serve chilled with the cocktail sauce. 

Coctel de Camerones

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Coctel de Camerones! Two of my favorite foodstuff cravings time after time lead me to cocktail shrimp and Mexican cuisine. A friend shared his secret recipe, adding clam juice, to enhance the liveliness this dish creates for the taste buds. For now, I put it on pause to use at a later time. The spicy Bloody Mary concoction is bold beyond measure. It is also all-natural, gluten free, and contains no high fructose corn syrup. Treat yourself to the real thing. 

COCTEL DE CAMERONES

Ingredients:

2 cups Spicy Bloody Mary mix 

1/3 cup medium chunky salsa

1 teaspoon Worcestershire sauce

1 teaspoon Everything But Bagel seasoning

1 teaspoon kosher salt

1/2 teaspoon dried Italian herbs

1 tablespoon lime juice

1 ripe avocado, chopped after skin and pit discarded

1 large tomato, chopped

1/2 yellow sweet onion, chopped

12 jumbo precooked shrimp, tails removed

Fresh cilantro, chopped

Tortilla chips

Instructions:

In a large bowl, combine Spicy Bloody Mary mix, medium chunky salsa, Worcestershire sauce, Everything But Bagel seasoning, kosher salt, dried Italian herbs, lime juice, chopped avocado, chopped tomato, and chopped sweet onion. Mix well. Divide “cocktail sauce” equally between four stemmed glasses. Place three jumbo shrimp in each glass. Top with chopped cilantro. Chill for one hour. Serve with tortilla chips. 

Afternoon Bourbon Slush

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Afternoon Bourbon Slush! Whether you are a southerner or not, you can still enjoy this refreshing sweet-tart adult cocktail for one or for more. It soothes the mind and relaxes the body like a cool summer breeze. Brewed black tea is my choice of ingredients, however I have used green tea as well. The choice is yours. When it comes to bourbon there are many brands to choose from as well. 

AFTERNOON BOURBON SLUSH

Ingredients: 

1 cup sugar

2 cups hot strong tea, brewed

6-ounce can frozen orange juice, undiluted

12-ounce can frozen lemonade, undiluted

2 cups bourbon

6 cups water

Instructions: 

In a large freezer-safe bowl, combine sugar and hot tea. Stir to dissolve. Add orange juice and lemonade; stirring constantly until frozen juices melt. Add bourbon and water. Mix until all ingredients are combined. Cover tightly and freeze overnight. The beverage will not freeze solid, but forms a slush. Stir before scooping into cocktail glasses. Serve with an orange slice and a maraschino cherry. Store mixture in the freezer. 

*Serving Suggestion: 

For a crowd, empty contents into a punch bowl. Add a 2-liter bottle of carbonated lemon-lime soda drink, ginger ale, or sparkling water. Ladle this tasty beverage into cocktail glasses and you’ve suddenly become a very popular host for your next gathering. 

Zuzu’s Peach Sparkler

What’s Cooking in Gail’s Kitchen? A Cut Above: Zuzu’s Peach Sparkler! Attention peach-lovers. For a refreshing cocktail, sit up and take notice. This simple, but elegant mixture can be the star attraction at your next brunch or afternoon happy hour. The recipe is for one drink, but can easily be made while chatting with your friends and family as they gather around the bar. Zuzu’s Peach Sparkler can also be topped off with a bubbly ginger beer, seltzer water, or splash of prosecco. The vibrant color practically screams, “Let’s kick back and have a great time. You’re worth it!”

ZUZU’S PEACH SPARKLER 

Ingredients: 

1 half peach, crushed

1 lemon wedge

1 orange wedge

2-3 mint leaves

1 1/2 ounce cognac

1/2 ounce peach schnapps 

1 1/2 teaspoon simple syrup

Peach slices, for garnish

Fresh mint sprig, for garnish

Instructions: 

In a cocktail shaker, combine the crushed peach, lemon wedge, orange wedge, and mint leaves. Muddle together. Add ice cubes, cognac, peach schnapps, and simple syrup. Shake until completely chilled. Strain sparkler into a cocktail glass filled with crushed ice. Add peach slices for presentation. Garnish with fresh mint sprig. Serve immediately. 

Red Pepper Shrimp Guac-Tail

What’s Cooking in Gail’s Kitchen? A Cut Above: Red Pepper Shrimp Guac-Tail! Ohmygosh, I had so much fun making this shrimp appetizer for my last social gathering. You know that set of Chinese soup spoons you have tucked away in the buffet drawer? Well, dust them off because this shrimp cocktail recipe may very well be the star attraction when it’s your turn to host the next party. It’s incredibly easy to pull together such an extraordinary presentation. When everyone is raving about it, simply smile and offer them a crafted cocktail as well. Party-On. 

RED PEPPER SHRIMP GUAC-TAIL

Ingredients: 

I pound frozen cooked shrimp, jumbo size with tail on

Fresh lemon juice

1/4 teaspoon dill weed

2 avocados, ripe

1 small tomatillo, chopped

1 teaspoon lime juice

1/8 teaspoon garlic powder 

1/2 teaspoon sea salt

1 mini red pepper, diced

Broccoli Micro Greens, for garnish

Instructions: 

Place the frozen shrimp in a bowl; cover with tap water to defrost. Change out the water every 10 minutes until shrimp is thawed. Transfer shrimp to a paper towel; pat dry. Squeeze fresh lemon juice over all. Sprinkle with dill weed. To make the guacamole, in another bowl mash avocados with a fork. Fold in chopped tomatillos. Add lime juice, garlic powder, and sea salt. Mix well. Place a spoonful of guacamole on each Chinese soup spoon. Place shrimp on top. Sprinkle diced red pepper and garnish with broccoli micro greens. Arrange spoons on a serving tray. Serve chilled. 

El Diablo Chambord Spritz

What’s Cooking in Gail’s Kitchen? A Cut Above: El Diablo Chambord Spritz! If you like the crispness of a margarita, this version offers the fruity depth of raspberry liqueur as well as a spicy balance of ginger flavor. Ginger beer is not the same as ginger ale. Depending on the brand you choose, some can be mild and tangy while others offer a kick of cayenne pepper. I bet you can guess which flavor I prefer. No judgment, please. 

EL DIABLO CHAMBORD SPRITZ

Ingredients:

1 1/2 ounce reposado tequila 

1/2 ounce Chambord liqueur 

1/2 ounce fresh lime juice

4 ounces ginger beer

Lime slice, for garnish

Instructions:

Fill a cocktail shaker with ice. Add reposado tequila, Chambord liqueur,  and lime juice. Shake well. Strain into three shot glasses. Add ice. Top with ginger beer. Garnish with lime slices and serve. 

Jumbo Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Simple Sensations: Jumbo Shrimp Cocktail!  No matter how often my husband and I entertain, this choice reigns as Number One with our guests. It is so easy to prepare and the presentation awards it center stage. In addition, I place the appetizer on a pedestal serving stand for great eye appeal. For such a tiny food which carries an impressive response, it truly is an oxymoron. 

JUMBO SHRIMP COCKTAIL 

Ingredients:

1 pound Jumbo Shrimp, cooked and deveined with tail on

1/2 heart Romaine lettuce, shredded

1 12-ounce bottle Chili sauce

1 tablespoon prepared horseradish 

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sea salt

Dash of cracked pepper 

Instructions:

Mix all the sauce ingredients. Blend well. Cover and refrigerate for one hour so flavors can intensify. Meanwhile, fill a chilled glass serving bowl with shredded hearts of romaine. Be sure to leave room for a smaller dish of cocktail sauce to rest in the center of the serving bowl. Rinse the shrimp and pat dry with paper towels. Arrange the shrimp around the rim of the bowl to form an attractive fan.  Return bowl to the refrigerator to remain chilled until guests arrive. Serve with wooden picks or olive skewers for dipping shrimp into sauce. The romaine is an excellent accent for nibbling. 

Irish Cream Espresso Martini

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Irish Cream Espresso Martini! Coffee is one of those aromas that has a way of lifting my mood, even if I’m already feeling pretty upbeat. Recently, while discovering a new coffee shop on a weekend getaway, I perused the café shelves until it was time to place my order. Then I saw it…a homemade coffee-scented candle, referred to as Java Nut. It seemed to radiate with the appealing fragrance of roasted coffee beans, generating the hypnotic response of an impulse-buy. What a powerful aroma. I immediately bought two candles, along with a double shot espresso. I guess you could say I have a love affair with coffee. Now I can “light” my coffee and drink it, too. 

IRISH CREAM ESPRESSO MARTINI 

Ingredients:

2 ounces Irish Whiskey 

2 ounces Irish Cream Liqueur 

2 ounces prepared cold espresso 

1 ounce coffee liqueur 

1 ounce vodka

Instructions:

In a martini shaker, combine Irish Whiskey, Irish Cream Liqueur, cold espresso, coffee liqueur, and vodka. Add ice cubes. Shake well until chilled. Strain cocktail into two martini glasses. Garnish with a dusting of nutmeg. Serve immediately. 

Jell-O Shots with Sugared Cranberries

Eating My Way Through the Holidays! Special Edition: Jell-O Shots With Sugared Cranberries! The holidays ring in the cheer with festive activities, enticing food, and snappy beverages. Make things awesome with dressed up Jell-O shots that cap off any occasion. Not only do they have an elegant look, but they satisfy the sweet tooth as a miniature dessert. By creating a garnish of fresh fruit with the sugared cranberries, it’s a classy finish with a gourmet twist! 

JELL-O SHOTS WITH SUGARED CRANBERRIES 

For Make-Ahead Sugared Cranberries:

2 cups sugar, divided

1/2 cup filtered water

12-ounce bag fresh cranberries 

1 cinnamon stick

1 tablespoon lemon juice

Instructions:

Combine 1/2 cup sugar and 1/2 cup filtered water in a saucepan over medium heat. Stir until sugar is dissolved, about 3-5 minutes. Add cranberries. To prevent cranberries from bursting, do not boil. Stir until well coated. Using a slotted spoon, transfer cranberries to a wire rack. Let dry for one hour. Working in batches, roll cranberries in remaining sugar until well coated. Refrigerate for one hour or overnight. Store in airtight container. 

Ingredients for Jell-o Shots:

3-ounce package raspberry gelatin 

1 cup boiling water

1/2 cup amaretto liqueur 

1/2 cup ice water

Sugared cranberries Rosemary sprigs

Instructions:

Empty contents of raspberry gelatin packet into a mixing bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and amaretto liqueur and iced water. Stir well. Pour into shot glasses. Refrigerate until set, 4 hours or overnight. Garnish with sugared cranberries and rosemary sprigs just before serving.