Today’s happy hour was inspired by the weather on the East Coast this week, and my Key West plans for later this year…
Our afternoon starts with …
Fruit (I use grapes (halved), peaches (sliced), and strawberries (sliced)
3 shots peach schnapps
3 shots brandy
3 shots orange liqueur (Cointreau, Grand Marnier, or similar)
1/8 to 1/4 c. sugar (to taste)
1 bottle Sauvignon Blanc
1 can ginger ale
Mix together peach schnapps, brandy, orange liqueur, and sugar. Add fruit to liqueur mixture and soak for about an hour in refrigerator.
Add wine and ginger ale. Enjoy!
And while we’re working on a Latin theme, how about a nice refreshing-but-spicy entree?:
Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.
3 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas
Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
And by the way, I have Mambo Sinuendo
by Ry Cooder and Manuel Galban playing in the background today. Just seems to add to the ambience and flavor of the café today!
So, what’s new with you? Any big plans for the weekend?
Feel free to recommend, and as Sven says, may the 4’s be with you!
