Cocktail Recipe

Beverage and Food Recipes cool for the Best Day
By Yuni Kristanti

Excruciating summer our throats. What can we make to refresh the throat? And how to make that easy? Surely you do not want to linger when the sun kitchen stinging body. Thing you would want is to soak dikolam enjoy swimming with a cold cocktail.


Sorbet Cocktail Fizzy
Ingredients:
1. Assorted sorbets (we used lemon, coconut, peach and hibiscus)
2. Chilled champagne or sparkling wine

Preparation:
1. Place 6 martini or wine glasses in freezer for 30 minutes or until very cold.
2. Fill glasses with chilled 5 or 6 mini-scoops of assorted sorbets, then top each with champagne.


Mexican Shrimp
Ingredients for Poaching the Shrimp:
48 fresh, large shrimp with shells on
1 stick celery with leaves on
1 clove garlic
1 Roma tomato
1 white onion, peeled
1 carrot, washed but unpeeled
1 serrano chili, split from tip to stem nearly
Stems of cilantro 5

For Making the Cocktail Sauce:
Broth left over from poaching the shrimp
1 ½ cups tomato Catsup
Sea salt to taste
Rome 4 tablespoons minced tomato
4 tablespoons minced cucumber
4 tablespoons minced white onion
Limejuice
½ teaspoon minced serrano chile
4 Stems cilantro, Roughly chopped

To Garnish:
½ cup guacamole
4 thick slices of lime

Preparation:
Poach the shrimp in simmering water with all the other ingredients poaching until the shrimp are pink but still very tender.
Discard the vegetables but keep the poaching liquid.
Shell the shrimp and chill them.
To serve, mix the Catsup with the reserved poaching liquid, the sea salt, and a squeeze of fresh limejuice.
Divide the onion, tomato, and cucumber between 4 serving glasses and do the same with the serrano chile and cilantro.
Put 12 shrimp in each glass and pour the sauce over the top to cover everything.
Garnish each glass with a lime wedge and add a dollop of guacamole on top of the shrimp cocktail.
(Serves 4)