World Best Cocktail Recipes

Saturday, June 13, 2015

Total Time: 5 mins Preparation Time: 5 mins

1 rub rim of martini glass with lime and dip rim in sugar to coat;chill glass.
2 fill cocktail shaker with vodka, rum, cointreau, blue curacao, sweet & sour and pineapple together with ice.
3 shake and strain into chilled martini glass.
4 garnish with orange slice.
5 should be sweet to taste with a deep turquoise color.

Total Time: 5 mins Preparation Time: 5 mins

Total Time: 5 mins Preparation Time: 5 mins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

1 lb shrimp, 71-90 count cooked, peeled, deveined cocktail shrimp with tail on (or similar sized uncooked shrimp, but you must have some part of the tail to make a proper sauce)
4 garlic cloves, minced
1 shallot, minced (or 1/4 of a small yellow onion, minced)
1 tablespoon olive oil
2 tablespoons capers, divided (1 t t)
4 ounces wine, divided (4 oz for the shrimp, 8 oz for the chef, chardonnay or pinot grigio are best)
8 ounces heavy cream
2 tablespoons parsley, minced
4 tablespoons parmesan cheese, grated
salt and pepper, to taste
1 lb penne or 1 lb rotini pasta, cooked and drained

1 make sure you have one fine wire strainer/seive on hand in addition to the collander needed to drain the pasta.
2 prepare the shrimp by removing and retaining the tails - you will use them to make a quick shrimp stock for flavoring the sauce. set the edible portion of the shrimp aside in a bowl.
3 heat a heavy-bottomed saucepan over medium-high heat. when the pan is hot add the olive oil, swirl to coat the bottom of the pan, and add the minced garlic and shallot or onion. stir for about 1 minute, ensuring that the garlic doesn't brown, then add the shrimp tails, the portion of wine you're not enjoying, and 1 tablespoon of the capers. bring to a boil then lower the temperature and simmer for 5 minutes. add the cream to the sauce, heat to a simmer, and cook for an additional 5 minutes. adjust salt and pepper seasoning of the sauce.
4 in a large bowl or pot, toss the cooked shrimp with the pasta. sprinkle with the parsley, the remaining tablespoon of capers, and the parmesan. using the fine-wire strainer to prevent unwanted crunchiness, drizzle the sauce over the pasta, pressing the shrimp shells with the back of a spoon to extract every molecule of goodness. toss the pasta, shrimp, and sauce together to coat the pasta. enjoy hot.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 heat brie at about 300 degrees for 10-15 minutes, until just soft to the touch.
2 at the same time, heat the pine nuts.
3 they are always best toasted just a little.
4 set the brie on a platter.
5 cover it with pesto.
6 i don't use the whole package, sot hat more can be added later.
7 cover this with the pine nuts.
8 i usually hold a few of these back as well.
9 slice the plum tomatoes and put them around the outside of tray.
10 put the cocktail bread around the outside of this.
11 enjoy!

Total Time: 5 mins Preparation Time: 5 mins

1 dip rim of chilled glass into peach preserves then into cinnamon and sugar.
2 pour the stoli peach vodka, and grenadine into a cocktail shaker half-filled with cracked ice. shake well, and strain into a chilled cocktail glass.
3 garnish with a slice of peach, and serve. .