Simple Strawberry Cocktails

After picking eight heaping quarts of beautiful strawberries, I had to try a couple of new strawberry cocktails. I must say that it is difficult to make a strawberry cocktail that I would prefer to my favorite Strawberry-Basil Martini and (close second) The Union Square Strawberry Cocktail. Thankfully, we had plenty of strawberries and beautiful evenings to be able to enjoy all of them! šŸ™‚

Both of these cocktails are incredibly simple and quick to prepare. The first is a Strawberry Gin & Tonic- perfect because one of my favorite summer cocktails is a classic gin and tonic. The recipe is from hometoheather.com. The second is a Spicy Strawberry Margarita. My husband made it as a celebratory cocktail on my birthday. ā¤ He garnished the rim of the glass with a mixture of coarse salt and chile powder. The recipe was adapted from vinepair.com, contributed by Natalie Migliarini. Tasty and refreshing.

Strawberry Gin & Tonic

Yield: 1 cocktail

  • 1 shot gin
  • 1 wedge lime
  • tonic water, to fill
  • 1 mashed strawberry
  • lime wedge or slice, or strawberry, for garnish
  • ice
  1. Use a highball glass and fill about Ā¼ full with ice.
  2. Pour the gin over the ice.
  3. Add your mashed berry, squeeze the lime wedge and fill with tonic water.
  4. Garnish with lime or strawberry and serve.

Spicy Strawberry Margarita:

Yield: 1 cocktail

  • 1.5 ounces tequila
  • 1 ounce of lime juice
  • 1/2 serrano or jalapeƱo chile, seeded (if desired), chopped or sliced into rings
  • 3 strawberries, chopped
  • 1/2 ounce agave nectar
  • salt and/or TajĆ­n or chile powder, for the rim
  • 1 cup ice
  1. Rim a rocks glass with salt and/or TajĆ­n or chile powder.
  2. Chop peppers and strawberries and add all ingredients into shaker, shaking to chill and combine.
  3. Pour chilled mixture, including the ice, into rocks glass.
  4. Garnish with a fresh strawberry, if desired.

Shrimp & Grits with Garlicky Roasted Poblano-JalapeƱo Sauce

Annually, we treat ourselves to Southern shrimp and grits over Easter weekend. This year, I served the special dish using purple “unicorn” grits from Millers All Day in Charleston, South Carolina. Festive!

This version was topped with a spicy and garlicky roasted poblano-jalapeƱo sauce which had a terrific balance with the rich, cheesy grits. The shrimp was also cooked in garlic oil. It was a great variation to try for the garlic and sauce lovers in my house. šŸ™‚ The recipe was adapted from Food and Wine, contributed by Marc Meyer. I modified the method and proportions.

Yield: Serves 4

  • 4 cups water
  • 1/2 cup whole milk 
  • coarse salt 
  • 1 cup stone-ground white grits (I used stone-ground unicorn grits)
  • 2 ounces extra-sharp white cheddar cheese, shredded (1/2 cup) 
  • 2 tablespoons unsalted butter 
  • 1 jalapeƱo chile 
  • 1 poblano chile
  • 5 large garlic cloves, thickly sliced 
  • 5 T extra-virgin olive oil 
  • 2 T freshly squeezed orange juice (from 1/2 an orange)
  • freshly ground black pepper 
  • 1 pound shelled and deveined large shrimp, patted dry (I used 21-25 count per pound)
  1. Place oven rack in the highest position and set to broil. Place the jalapeƱo and poblano chiles on a foil-lined rimmed baking sheet. Broil until blackened all over, about 3 minutes per side.
  2. Remove from the oven and wrap in the foil. Allow to steam and cool for 10 minutes, then rub off the skins. Stem and seed the chiles.
  3. In a large saucepan, bring the water to a boil with a pinch of salt. (I used an enameled cast iron pot.)
  4. Whisk in the grits and cook over moderate heat, stirring often, until the grits are tender and very thick, about 15 minutes.
  5. Stir in the milk, cheese, and butter. Season with coarse salt and freshly ground black pepper. (I used about 1/2 tsp salt.) Cook for an additional 5 minutes, then keep warm.
  6. In a small skillet, cook the garlic in the olive oil over moderate heat, stirring, until the garlic is softened and very lightly browned, about 3 to 5 minutes.
  7. Using a slotted spoon, transfer the garlic to a blender. Add the chiles and the orange juice and puree until smooth. Add all but 2 tablespoons of the garlic oil and puree until creamy. Season the sauce with salt and pepper. (I used a Vitamix.)
  8. Pat the shrimp dry and toss with the remaining 2 tablespoons of garlic oil. Season with coarse salt and freshly ground black pepper.
  9. Heat a very large skillet until very hot, about 2 minutes.
  10. Add the shrimp in a single layer and cook until browned and just cooked through, about 45 seconds to 1 minute per side.
  11. To serve, spoon the grits into bowls and top with sauce and shrimp. Serve additional sauce at the table.

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