BLOODY MARY SHRIMP COCKTAIL

 

BLOODY MARY SHRIMP COCKTAIL adapted from Ree @ Pioneer Woman
1 cup jalapeno ketchup
1 teaspoon prepared horseradish 
1 teaspoon Worcestershire sauce 
1/2 teaspoon Bragg’s liquid aminos 
1/2 tablespoon vodka 
1/2 lemon, zested and juiced 
FRESH ground sea salt & black pepper 
16 peeled, de-veined and cooked extra-large shrimp (about 1 pound), tails on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish (optional)

• Mix together the ketchup, horseradish, Worcestershire sauce, liquid aminos, vodka lemon zest and lemon juice.
• Season with salt and pepper.
• Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery.
• Place a celery stalk with leaves into each glass.

WAVE ROCKING MERMAIDS

Over at Tide & Thyme she had a recipe for Mermaid Margaritas. They’re really good, but hubby wanted to amp it up a bit so we made our own version and are calling them Wave Rocking Mermaids. They are so pretty and all the fruit makes a nice snack too.

WAVE ROCKING MERMAIDS  – 4 margaritas.
1 cup margarita mix
1/3 cup Triple Sec
3/4 cup LIME Tequila
1/2 cup Pineapple rum
1/3 cup BLUE Curacao
1 tablespoon sugar
1 tablespoon Margarita rim salt
1 tablespoon sanding sugar
1 drop green food color
1 drop blue food color
1 LARGE lemon zested, then juiced
1 lime, zested then sliced
Pineapple slices
Maraschino cherries

• Combine sugar and lemon zest on a small plate. Add 1 drop of food coloring. Mix well using a fork.
• Combine salt and lime zest on a small plate. Add 1 drop of the opposite food color. Mix well using a fork.
• Combine sugar and salt on a small plate. Mix well using a fork, and set aside.
• In a large pitcher combine the margarita mix, Triple Sec, lime tequila, pineapple rum, Blue Curacao, lemon juice and tablespoon of sugar, stirring to blend well.
• Wet the rim of each glass using a lime wedge.
• Dip the rim into the sugar-salt combo.
• Fill glasses with ice, and then the margarita mixture.
• Skewer a pineapple wedge, lemon slice and maraschino cherry onto your bamboo pick and stick it into the margarita for garnish.

NOTE: For a sweeter punch, add a Grenadine float just before serving.
NOTE: To keep your drink from watering down with ice melt, chill your pitcher for an hour or so before serving.

TEQUILA ROSE FIZZES

TEQUILA ROSE FIZZES
4 ounces Orange Juice
1 jigger Tequila Rose
4 ounces 7 up

• Blend orange Juice and tequila rose together until well mixed.
• Add 7up.
• Enjoy.
• Next time I’m going to add some rum too!

“CHRISTMAS” PINEAPPLE RUM PUNCH

 

“CHRISTMAS” PINEAPPLE RUM PUNCH
4 cups unsweetened pineapple juice
4 cups cran-pomegranate juice
1/4 cup red hots
2 cinnamon sticks + 1 stick per glass for serving
1 cup cherry spiced rum OR pineapple rum
FRESH cranberries
FRESH pineapple chunks, FROZEN (optional)

• In a 3 quart slow cooker, combine the pineapple juice, cran-pomegranate juice, red hots and cinnamon sticks.
• Cook covered on low until heated through and red hots are melted.
• Add rum.
• Serve with FRESH cranberries and a cinnamon stick. Can be served warm or over frozen pineapple chunks.

NOTES: This can also be made on the stove, but use very low heat and watch that the candies don’t burn.

CARROT LEMONADE

 

CARROT LEMONADE – serves 6
1 pound carrots, cut into chunks
2 cups water
3 cups unsweetened pineapple juice or white grape juice
4 lemons, juiced
Pineapple wedges
2 cups cold water
Ice

• Place carrots in a large sauce pan.
• Add water.
• Bring to a boil.
• Reduce heat and simmer 30 minutes until carrots are tender.
• Cool slightly, but DO NOT DRAIN.
• Transfer to a blender.
• Add 1 cup of the pineapple juice.
• Cover and blend until smooth.
• Stir in remaining pineapple juice and lemon juice.
• Cover and chill at least 2 hours.
• Mixture may thicken as it chills, whisk in cold water as necessary to reach desired consistency.
• Serve over frozen pineapple chunks with pineapple wedges.

LIME DAIQUIRI FIZZES

LIME DAIQUIRI FIZZES
per drink
1/2 ounce fresh squeezed lime juice (strained if you like)
1 teaspoon sugar
2 ounces Malibu Rum
6 ounces Sprite or 7 UP

• Whisk together lime juice and sugar.
• Add rum.
• Pour over ice in chilled glasses.
• Top with sprite or 7UP.
• Add lime wedge.
• Enjoy.

CHAMPAGNE STRAWBERRY BANANA SHAKE

1/2 pound fresh strawberries, sliced
2 heaping tablespoons sugar
champagne
1 ripe banana, sliced
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk whole
strawberries, for garnish

• Slice the strawberries into a medium bowl.
• Sprinkle sugar over top.
• Pour vanilla extract and champagne over strawberries.
• Set aside for at least 20 minutes and up to 1 hour.
• Drain the strawberries.
• Slice the banana.
• In a blender, place the strawberries, banana slices, ice cream, and milk.
• Blend until smooth.
• Pour into chilled glasses and garnish the rim of each glass with whole strawberries.
• Serve immediately.

CARIBBEAN SUNRISE POPSICLES

We're talking SERIOUS triple digit heat around here and now they're adding 50% humidity to the mix so it was time to bring out the BIG guns - ICES with a KICK!  Next time I won't bother with the popsicles, but just make these as small sorbet bowls in small ramekins.

CARIBBEAN SUNRISE POPSICLES
1 cup water
1/2 cup superfine sugar
3 tablespoons pomegranate juice
1 cup orange juice
3 ounces Malibu Coconut Rum

• Whisk together the water and sugar in a small saucepan and bring to a SLOW boil. Simmer for 5 minutes and then remove from heat.
• Combine 2 tablespoons of the sugar syrup with the pomegranate juice.
• Divide into 6 popsicle molds.
• Place molds in freezer for 2 hours.
• Combining remaining sugar mixture with orange juice and rum, cooling completely.

• After 2 hours, whisk orange juice mixture thoroughly and top off popsicle molds.
• Return molds to freezer for 2 more hours.

•  Add popsicle sticks and freeze completely.  Overnight works best.

CAPPUCCINO FOR ADULTS

3 cups brewed coffee

3 cups half and half
1/4 cup spiced rum
1/2 cup curacao
1/4 cup brandy

• In a medium saucepan whisk together everything except the whipped cream.
• Heat to Steaming.
• Pour into warmed mugs.
• Garnish with whipped cream and a shake of cinnamon and mocha.

TEQUILA ROSE FIZZES

TEQUILA ROSE FIZZES
4 ounces Orange Juice
1 jigger Tequila Rose
4 ounces 7 up

• Blend orange Juice and tequila rose together until well mixed.
• Add 7up.
• Enjoy.
• Next time I'm going to add some rum too!