COCKTAIL RECIPE: JUICY WATERMELON ECLIPSE

Weird that Facebook would send me a reminder about this cocktail today- originally published on this day in 2009- since today is the day the US will experience a full solar eclipse. Since many are celebrating the eclipse with viewing parties... here's the perfect cocktail!

I always have watermelon left over after a BBQ and this is a great way to use it. Made with Mount Gay Eclipse Rum but you can substitute another rum if you don't have it- but a golden rum tastes best. Since the fresh watermelon is the star of the show; use a big wedge or slice for garnish to make the presentation extra special. If your watermelon is super sweet, you can omit the simple syrup... or if you're without a heat source to make the simple syrup, add a bit of powdered sugar in lieu of simple syrup. It will dissolve faster than granulated sugar.

JUICY WATERMELON ECLIPSE

INGREDIENTS

1 ½ ounces Mount Gay Eclipse Gold Rum

Splash Grand Marnier

3-4 chunks fresh watermelon

1 ounce fresh lime juice

1 ounce fresh lemon juice

½ ounce simple syrup (recipe below)

Splash orange juice

DIRECTIONS:

In a cocktail shaker, muddle the watermelon well, making sure there are no seeds. Add the remaining ingredients and ice. Shake well and strain into chilled martini glasses.

Simple syrup: Bring equal parts water and sugar to a boil, allowing sugar to dissolve. Cool completely before adding to drinks.

COCKTAIL RECIPE FOR A CROWD: SWEET TEA MARTINI

This is one of my favorite cocktails to make for a big crowd. Everybody- and I mean everybody loves my Sweet Tea Martini! It's easy to make in big batches and because you control the amount of sugar you add, you can control the sweetness and the calories, too. When you use juice as a base for a cocktail, you're adding a ton of extra sugar. When you use tea as a base and you brew it yourself, you can add as little or as much sugar as you see fit. I often use zero additional sugar if I'm using a citrus flavored vodka but if I use lemon juice instead, I need a bit of sugar to balance that out.

If you use store bought tea by the gallon, I'd suggest using unsweetened tea and making a simple syrup to add to taste. If you use sweet tea, you may find it is just too sweet when you add the Pama Liqueur.

Make the tea strong and do not dilute it with water so it isn't weak when you serve the cocktail over ice. Double, triple, or quadruple the recipe as required. This version will make 8-10 based on portion size when served over ice.

SWEET TEA MARTINI FOR A CROWD

INGREDIENTS

6 cups water

4 family-size tea bags (I use Red Diamond quart tea bags)

1/2 to 1 cup granulated sugar (optional- the Pama is a bit sweet so you can use as little or as much sugar as you like)

1/2 cup fresh squeezed lemon juice

1/2 bottle(750ml bottle) Pama Liqueur, chilled

1/2 bottle (750 ml bottle) vodka, chilled (you can use citrus vodka and reduce the lemon juice)

DIRECTIONS:  

Bring water to a boil in a saucepan; add tea bags. Reduce heat and simmer 1 minute; remove from heat. Cover and steep 10 minutes. White still hot, add desired amount of sugar. Stir to dissolve.

Remove and discard tea bags. Allow to cool completely.

Pour tea into a gallon container or into a serving dispenser. Add ½  of a 750 bottle chilled Pama and ½ bottle cold vodka. Use citrus vodka ifyou like and reduce the amount of lemon juice.

Serve over ice. Garnish with a lemon wheel.

SIMPLE SUPPERS: LEMON HERB SHRIMP OVER PASTA

When I get off work on a Friday afternoon when the weather is nice, I cannot wait to get the weekend started. I typically don't feel like making complicated food... I want it to be fast, easy and delicious. This dish is so simple to whip up for a couple or a couple dozen guests. The key is to use fresh herbs and the best shrimp you can find. For me, that is Alabama Gulf shrimp... I'm lucky to have easy access to it. Frozen shrimp will work if that is what you can get but oh my, what a difference you will taste if you use fresh shrimp. Make this for supper and serve it with some toasty bread and a nice chilled glass of white wine and you've got a good start on a relaxing weekend.

LEMON HERB SHRIMP OVER PASTA

Yield: 4 servings

INGREDIENTS

1 -2 tablespoons extra virgin olive oil

1 shallot or small onion, minced

5 cloves garlic, minced

2-3 medium tomatoes, chopped

1/2 teaspoon red pepper flakes

2 bay leaves

2 tablespoons finely chopped fresh thyme

1 pound fresh Gulf shrimp, peeled and deveined, about 26-30 shrimp

1 cup seafood stock (I make my own using the shrimp shells but you can use the boxed kind)

1/2 cup white wine (I used a Sauvignon Blanc)

2 lemons

 1 tablespoon butter

1/2 cup fresh Italian parsley, chopped

1/2 cup grated Parmesan cheese plus more for garnish prior to serving

5-6 fresh basil leaves, torn

Salt and pepper to taste

Hot cooked pasta of your choice... I use spaghetti, angel hair., or linguine

1 cup reserved pasta water, optional

DIRECTIONS

Cook the pasta per package directions to al dente. Set aside. Reserve a cup of pasta water.

In a large skillet or saucepan over medium high heat, add the olive oil. Once it is hot, add the shallot and garlic and sauté 1 minute or until softened. Add tomatoes and cook for 1-2 minutes. Add salt, pepper, red pepper flakes, bay leaves and thyme. Add the wine. Bring to a boil and cook for 2 minutes. Check the seasoning. You may need to add a bit more salt and pepper. Add the seafood broth.

Add the shrimp and allow them to cook for 2 minutes. Squeeze the lemon halves over the shrimp. Flip the shrimp and cook another 2-3 minutes on the other side or just until the shrimp turn pink.

Add the butter. Cover and let stand for 2 minutes.

Drain the pasta and toss with the shrimp and sauce. Add the parsley and Parmesan. Toss everything together to coat the pasta with the sauce. If you need more sauce, add the reserved pasta water and re-check your seasoning. Add the torn basil leaves before serving.

NOTE: If you cannot find seafood broth or stock, you can embellish a boxed vegetable stock by simmering it for 15 minutes with some of the shrimp shells. Strain off the shells and you’ve got a good substitute.