We’ve already discussed the basic Shrimp Cocktail,
but if you’re looking for a fancier, more complex-tasting seafood cocktail,
what you’re probably looking for is the Mexican Mixed Seafood Cocktail. It
sounds really pricey, but if you have a reliable source for seafood, this
cocktail can really make an impression on guests or as a special occasion for
someone who loves seafood and cocktails. In fact, often these cocktails are
served as part of a larger seafood-themed meal. If you’re looking to host a
house party or special event with this type of theme, you can compare quality seafood delivery services online.
There are endless variations on a theme when it comes to the
Mexican seafood cocktail. Looking for a basic shrimp cocktail with that extra
kick that the Mexican spice palette is known for? Try this recipe from Allrecipes. With
that being said, if you’re willing and able to source more than one type of
seafood, this is the personal cocktail recipe we love best. Makes 4 cocktails
(or two doubles).
- 1.5 cups of “clamato juice”—1 cup tomato juice + ½ cup clam juice
- ¼ cup ketchup
- ½ cup lime juice
- 1 tsp hot sauce
- ½ cup of your favorite tequila
- 2 tbsp cilantro, chopped
- 2 cloves garlic, finely minced or pressed
- ¼ cup finely chopped white onion
- 1/2 lb medium shrimp
- 1/2 lb lobster meat
- 1/2 lb lump crab meat
- 1/2 lb calamari
- Salt and black pepper to taste
Cook or add precooked seafood to a large bowl. In another
large bowl, add the clamato juice, lime juice, hot sauce, tequila, onions,
cilantro, and garlic. Mix well and season with salt and pepper. Pour these
ingredients over the seafood, cover and let chill, preferably overnight.
Prawn Cocktails, also known as Shrimp Cocktail, swept the party scene at the turn of the century. This seafood dish was the most popular hors d’oeuvre in Great Britain in the 1960s and into the late 1980s, but the United States picked up on the trend decades earlier. Some sources link the serving of the dish in cocktail glasses to the ban on alcoholic drinks during the 1920s prohibition era United States. The dish is simple but was reserved for only the most sophisticated: it consists of shelled, cooked prawns in a cocktail sauce service in a glass. Though many Americans now buy pre-made, store-bought cocktail sauce, this homemade recipe is a simple, fast, and delicious way to elevate any dinner party you want to throw.
- 10 cups cold water
- 2 medium carrots, quartered
- 2 stalks of celery, quartered
- 1 large onion, quartered
- 1 head garlic, halved
- 1 lemon, halved
- ½ bunch parsley
- 5 springs fresh thyme
- 2 bay leaves
- 1 pound medium or large shrimp, rinsed and in the shell
- 1 tablespoon kosher salt
- 1 cup ketchup
- 1 lemon, zest finely grated and juiced
- 4 teaspoons horseradish, trained
- ¼ teaspoon Worcestershire sauce
- Hot sauce of choice, to taste
- Place the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves into a pot and bring to a boil over high heat. Lower the heat to a simmer, then place the cover on top (slightly ajar) and cook for twenty minutes.
- Drop the shrimp into the simmering liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn punk—between two and three minutes depending on the size of the shrimp.
- Drain the shrimp and cool to room temperature. Then, peel the shrimp and remove the vein along the back curve. Refrigerate if not serving right away.
- Combine ketchup, lemon, horseradish, Worcestershire sauce, and hot sauce in a small mixing bowl. Mix well and refrigerate until ready to serve.
- To serve, bring shrimp to room temperature for twenty minutes. Put cocktail sauce in a medium bowl and surround with shrimp. For individual glasses, pour cocktail sauce into a cocktail glass and place shrimp around the rim. Garnish with lemon and serve.
No prohibition-era cocktail menu would be complete without a Bee’s Knees, a classic made with Gin, fresh lemon juice, and honey. The name, as you may have guessed, comes from the prohibition-era slang, meaning “the best.” As with many cocktails from this time in history, the Bee’s Knees was invented as a way to hide the scent and flavor of poor quality homemade alcohols—in this case, bathtub gun. The addition of honey was previously seen as bizarre; cocktails of this era instead used plain sugar. Now, drinkers don’t have to do much by way of covering up the alcohol taste, but the combination of lemon and honey was built to last. For a fun twist, try topping yours with a float of dry champagne.
- 2 oz gin
- ¾ oz lemon juice
- ¾ oz honey
- Combine gin, lemon juice, and honey in a shaker.
- Add ice to container and shake vigorously.
- Strain into large, chilled cocktail glass and garnish with lemon peel. For some extra glamour, top with a dry champagne float and enjoy.
This simple cocktail can be made easier with a few honey-related twists. If your honey is too thick, it may be diluted (1:1) with warm water to thin the consistency. If you want to up the sweetness, dilute your honey (1:1) with simple syrup instead of water. For an added twist, add a sprig of basil as garnish instead of the traditional lemon peel.
The Sazerac is a New Orleans variation of a cognac or whiskey cocktail. Traditionally, this cocktail is a combination of cognac or rye whiskey, absinthe, Peychaud’s Bitters, and sugar. Though the original recipe called for cognac, an insect epidemic destroyed several French vineyards, resulting in a switch to rye whiskey. This is the oldest-known American cocktail, originating in the pre-Civil War American south. It should be served straight up in a rocks glass.
1 sugar cube
3 dashes Peychaud’s bitters
2 dashes Angostura bitters
2 oz cognac or rye whiskey
½ oz absinthe
- Use the absinthe to rinse a chilled rocks glass. Discard any excess and set aside.
- In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice, and stir.
- Strain drink into the prepared glass.
- Garnish with a twisted lemon peel.
A classic gin cocktail, the Aviation was created y Hugo Ensslin, the head bartender at the Hotel Wallick in New York. First served in the early 20th century, the recipe was published in a 1916 mixed drink book. The cocktail can be considered a variation on the gin sour and is made with gin, maraschino liqueur, crème de voilette, and lemon juice. It should be served straight up and in a cocktail glass.
2 oz gin
½ oz maraschino liqueur
¼ oz crème de violette (or Crème Yvette)
¾ oz lemon juice
- Add all ingredients to a cocktail shaker and fill with ice.
- Shake well and strain into a cocktail glass.
- Garnish with a cherry (fresh or maraschino).
The Mint Julep is a bourbon-based cocktail associated with the American South, originating in the southern United States in the late 18th century. Since the early 20th century, the drink has been promoted in association with the Kentucky Derby—each year, nearly 120,000 juleps are served at Churchill Downs over the two-day period. A Mint Julep should be served on the rocks and in a highball glass, preferably on a very hot and humid day.
½ tsp powdered sugar
1 tsp water
8 mint leaves
2 oz bourbon
- Combine the powdered sugar and water at the bottom of a highball class.
- At the mint leaves and muddle.
- Add bourbon and pack tightly with crushed ice. Stir until the cup is slightly frosted on the outside.
- Serve with more crushed ice (forming a dome) and garnish with a mint spring. Add bitters to top if desired.