Cocktails And Recipes

cocktails and recipes, looking for these recipes? check this for 5 best cocktails and recipes: Prawn cocktail banh mi,Eton mess cocktail,Prawn cocktail pasta salad,Champagne cocktail cakes,Baileys and cream Easter egg cocktail

Baileys and cream Easter egg cocktail

Image credit: Craig Wall – taste.com.au

Ingredients

  • 8 mini crème chocolate eggs
  • 2 tablespoons chocolate syrup
  • 1 cup Baileys Irish Cream
  • 1 cup vanilla vodka
  • 1 1/2 cups thickened cream, plus extra whipped cream to serve
  • Ice cubes, to serve
  • Dutch-processed cocoa, to serve

Method

  • Step 1
    Thread 1 chocolate egg onto each swizzle stick. Drizzle syrup on a small plate. Dip rims of 8 x 2/3-cup-capacity glasses into syrup.
  • Step 2
    Place half the Irish cream, vodka and thickened cream in a cocktail shaker. Fill with ice. Secure lid. Shake to combine. Strain mixture into half the prepared glasses. Repeat with remaining Irish cream, vodka, thickened cream, ice and prepared glasses.
  • Step 3
    Dollop cocktails with extra whipped cream and dust lightly with cocoa. Top each glass with a swizzle stick. Serve.

Eton mess cocktail

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 125g punnet fresh raspberries, plus extra, to serve
  • 100g (1/2 cup) caster sugar
  • 350g fresh strawberries, hulled
  • 4 cups ice cubes
  • 250ml (1 cup) Baileys Irish Cream liqueur
  • 125ml (1/2 cup) strawberry liqueur
  • 40 pink mini marshmallows
  • 8 mini meringues
  • Mint leaves, to garnish

Method

  • Step 1
    Place the raspberries, sugar and 125ml (1/2 cup) water in a small saucepan. Bring to the boil. Boil for 5 minutes or until reduced and thickened. Remove from heat. Use a blender or food processor to blend until smooth. Place in the fridge for 30 minutes or until chilled (see note).
  • Step 2
    Meanwhile, place eight 3/4 cup-capacity (180ml) tall glasses in the freezer to chill.
  • Step 3
    Drizzle about 60ml (1/4 cup) raspberry puree down the inside of the chilled glasses, swirling to coat. Return to the freezer.
  • Step 4
    Finely chop 4 strawberries and set aside. Halve the remaining strawberries. Place the halved strawberries, ice, Baileys, strawberry liqueur and remaining raspberry puree in a blender. Blend until combined and slushy.
  • Step 5
    Pour the strawberry mixture into the chilled glasses. Top with the marshmallows, meringues, chopped strawberries and mint leaves. Place the extra raspberries onto cocktail skewers and use as swizzle sticks.

Prawn cocktail pasta salad

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 300g dried penne pasta
  • 1kg cooked prawns, peeled, deveined, tails intact
  • 1 Lebanese cucumber, halved, thinly sliced
  • 1 avocado, thinly sliced
  • 60g baby leaf salad mix
  • 1 bunch fresh chives, finely chopped
  • 1/4 cup small fresh mint leaves
  • 2 tablespoons coarsely chopped fresh dill, plus extra sprigs, to serve
  • Lemon wedges, to serve (optional)

Dressing

  • 170g (2/3 cup) whole-egg mayonnaise
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons Worcestershire sauce

Method

  • Step 1
    Cook the pasta in a large saucepan of boiling salted water, following packet directions or until al dente. Refresh under cold water and drain.
  • Step 2
    Meanwhile, for the dressing, whisk together the mayonnaise, tomato sauce, juice and Worcestershire sauce in a large bowl.
  • Step 3
    Arrange the pasta, prawns, cucumber, avocado, salad mix, chives, mint and dill on a platter. Season. Drizzle with the dressing and scatter with extra dill. Serve with lemon wedges, if you like.

Champagne cocktail cakes

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 300g (2 cups) self-raising flour
  • 100g plain flour
  • 300g butter, at room temperature, chopped
  • 330g caster sugar
  • 3 teaspoons vanilla extract
  • 320g bought pasteurised liquid egg whites
  • 200ml sparkling white wine
  • 1 quantity Swiss meringue buttercream
  • 80ml (1/3 cup) fresh passionfruit pulp, strained
  • Mixed white cachous, to decorate
  • Edible flowers, to decorate

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Lightly grease eighteen 100ml straight-sided silicone muffin pans with oil. Sift self-raising and plain flours into a bowl. Gently stir to combine.
  • Step 2
    Use a stand mixer with paddle attachment to beat butter, sugar and vanilla for 10 minutes or until pale and creamy. Beat in half the egg whites. Gradually add flour mixture, alternating with wine and remaining egg whites. Mix until just combined. Divide cake mixture among prepared pans. Smooth surface. Bake for 25 minutes or until a skewer inserted into centre of cake comes out clean. Set aside in pans for 5 minutes to cool slightly before turning onto a wire rack to cool completely. Use a serrated bread knife to trim and level top of each cake. Cut each in half horizontally to make 36 even cake layers.
  • Step 3
    Place 2 cups buttercream in a bowl. Add passionfruit. Use electric beaters to beat until combined. Place in a piping bag. Place 21 ⁄2 cups remaining buttercream in another piping bag. Cut a 1cm-wide opening in both bags.
  • Step 4
    Place 1 cake layer on a board or small cake board. Pipe a ring of plain buttercream around top edge. Working from centre, pipe passionfruit buttercream in a spiral inside buttercream ring until top is covered and level. Place another cake layer on top. Pipe another layer of buttercreams. Finish with a third cake layer, cut-side down. Run an offset palette knife around side to smooth any buttercream poking out side. Carefully spread plain buttercream up, down and over cake to cover. Use palette knife or cake scraper to scrape off excess buttercream, allowing some cake to show through to create a naked effect. Repeat with remaining cake layers, and plain and passionfruit piping bags to make 12 cakes.
  • Step 5
    Place half the remaining plain buttercream in the plain buttercream piping bag. Place remainder in a clean piping bag and cut a 5mm-wide opening. Use both bags to pipe big and small ‘dots’ on top of cakes. Decorate with cachous and flowers.

Prawn cocktail banh mi

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 4 long crusty bread rolls
  • 2 cups finely shredded iceberg lettuce
  • 20 cooked medium prawns, peeled, deveined
  • Fresh coriander sprigs, to serve
  • 1 long fresh red chilli, thinly sliced, to serve

Quick-pickle cucumber

  • 1 Lebanese cucumber, thinly sliced
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons white sugar
  • 1/2 teaspoon sea salt

Spicy cocktail sauce

  • 125g (1/2 cup) Kewpie or whole-egg mayonnaise (see notes)
  • 2 tablespoons tomato sauce
  • 1 tablespoon sriracha chilli sauce (see tips)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lime juice

Method

  • Step 1
    For the quick-pickle cucumber, place the cucumber, vinegar, sugar and salt in a large bowl. Use your hands to combine, ensuring each slice is coated in the liquid. Set aside for 15 minutes for the flavours to develop.
  • Step 2
    Meanwhile, for the cocktail sauce, place all the ingredients in a bowl and stir until well combined.
  • Step 3
    When ready to assemble, gently squeeze and discard the excess liquid from the pickled cucumber. Split the bread rolls lengthways, taking care not to cut all the way through. Generously spread both sides of bread with the spicy cocktail sauce. Top with the iceberg lettuce and cucumber. Divide prawns among the rolls and drizzle with extra cocktail sauce. Sprinkle with the coriander sprigs and chilli.

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