Mahana Cocktail Food

TAHITIAN MAHANA COCKTAIL

Steps:

• Blend pineapple, Cointreau and vodka in a blender. Blend ice to your liking.
• Serve in a Burgundy glass (large wine glass) with a pineapple wedge garnish.

MAHANA COCKTAIL

Steps:

• Blend the pineapple, triple sec, vodka and ice. Serve in burgundy glasses with pineapple as a garnish.

TAHITIAN TATTOO COCKTAIL

Steps:

• Add all ingredients into a blender and blend until smooth.
• Pour into a chilled Tiki mug or a tall glass with a couple of ice cubes and garnish with a pineapple slice.

TAHITIAN TREAT COCKTAIL

Steps:

• Fill 2 tall highball glasses with ice.
• Add liquors, juice, and top off with soda. Garnish with cherries.

SAUTEED SHRIMP COCKTAIL

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.
• In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl.
• Place the bowl of dipping sauce on a serving platter with the cooked shrimp.

HIGH-TEA COCKTAIL

Steps:

• Toast the cardamom pods in a saucepan over medium heat, stirring constantly, until fragrant, about 1 minute. Add 3 cups water, the sugar and ginger and bring to a boil. Reduce the heat and simmer until the mixture is reduced to 2 cups, about 10 minutes.
• Strain the syrup into a glass measuring cup; if you have less than 2 cups syrup, add hot water. Add the tea bags and steep, about 3 minutes. Discard the bags and cool the syrup to room temperature (don't squeeze the bags or the syrup will taste tannic).
• Combine the syrup, gin, vermouth and bitters in a large cocktail shaker with ice. Shake until frothy, about 15 seconds, then pour into a pitcher filled with ice. Garnish with orange and/or lemon twists.

MOSCOW MULE COCKTAIL

Steps:

• For each cocktail, fill a cocktail shaker with 1/4 cup of ice. Add 1/4 cup Mint-Flavored Vodka, 1/4 cup Ginger Syrup and 1/3 cup sparkling water. Shake and pour into a tall glass or flute. Garnish with fresh mint sprigs, lemon slices and lime slices just before serving.
• Place the mint in a 2-quart pitcher. Pour the vodka over the mint and cover with plastic wrap. Allow the mixture to stand for at least 3 days at room temperature.
• In a small saucepan, combine the sugar, 1 cup water and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.