Creolo Cocktail Recipes

CREOLO COCKTAIL

Steps:

• Muddle 3 lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. Add crushed ice and rum; top with club soda. Pour mixture back forth into a mixing glass or cocktail shaker until blended.
• Serve in lowball glass, garnished with a sprig of fresh mint and wedge of lemon.

CREOLE BOILED SHRIMP COCKTAIL

Steps:

• FOR SHRIMP:.
• In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
• Coat evenly.
• Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
• Bring to a boil and taste.
• The salinity of the water should be that of saltwater.
• Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
• drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
• FOR CREOLE SEASONING:.
• Combine all ingredients and mix thoroughly.
• Store in an airtight container for up to three months.
• FOR COCKTAIL SAUCE:.
• Combine all ingredients and whisk well.
• Cover and chill for 2 hours.
• Will keep in the refrigerator for up to two days.
• Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

CREOLE COCKTAIL

Steps:

• Pour rum, Tabasco, and lemon juice into pre-chilled Old fashioned glass containing ice cubes.
• Stir well and add consomme or bouillon.
• Sprinkle with salt and pepper and stir again.

CREOLO COCKTAIL

Steps:

• Muddle 3 lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. Add crushed ice and rum; top with club soda. Pour mixture back forth into a mixing glass or cocktail shaker until blended.
• Serve in lowball glass, garnished with a sprig of fresh mint and wedge of lemon.