Late Summer Recipe and Cocktail Pairings

With summer coming to a close, it’s only right that we bid farewell to the sunny, warm weather with some explosive flavor! Though our premium cocktails are delicious all year round, we can still feel the last little bit of a laidback summer in the air. Our organic Blood Orange Mimosa and Tropical Sangria pair perfectly with light, colorful summer meals. Don’t put away the shorts and tank tops just yet! Celebrate the few remaining dog days with these two mouthwatering recipes and your favorite small batch Miami Cocktail Co. refresher.

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Start your last summer morning on the right foot with Bacon Asparagus Mini Quiches. Just like our ready-to-serve Blood Orange Mimosa, this quick and easy recipe pretty much makes itself.

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Here’s what you’ll need:

  • 8 strips bacon, cut into 1/2″ pieces
  • extra-virgin olive oil
  • 1 bunch asparagus, cut into 1″ pieces
  • kosher salt
  • Freshly ground black pepper
  • 6 eggs
  • 1 c. heavy cream
  • 2 tbsp. Chopped chives
  • 1 sheet frozen puff pastry, thawed in refrigerator overnight

DIRECTIONS

  1. Preheat oven to 350 degrees F. Place bacon in an even layer on a microwave-safe plate lined with 2 sheets of paper towel; cover with another 2 sheets. Microwave until crispy, 3 minutes.
  2. In a large skillet over medium-high heat add 1 tablespoon olive oil and cook asparagus until tender; season lightly with salt and pepper. In a medium mixing bowl beat eggs, cream, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chives.
  3. Unfold thawed puff pastry and place on lightly floured surface. Smooth out creases in pastry with your finger. Roll out dough into 1/4″ thickness. Cut into 4 equal squares and place each into the center of 4 large ramekins or 4 small cast iron skillets. Carefully place without stretching the dough. Divide egg mixture, bacon and asparagus into each. Place in a rimmed sheet pan and bake until golden and puffy, 30 minutes.
  4. Presto! Serve immediately. Sip on chilled mimosa. Enjoy bite after glorious bite.

Spend your last summer evening enjoying the outdoors with this meal best served on a patio. Lemon Shrimp with Basil-Salad and a glass of our expertly crafted Tropical Sangria.

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Here’s what you’ll need:

  • kosher salt
  • 4 ears corn, husks removed
  • 2 tbsp. butter
  • 3 lemons
  • 1 lb. shrimp
  • 1 garlic clove, grated
  • extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 c. Chopped red onion
  • 2 tbsp. red wine vinegar
  • 1/2 tsp. Dijon mustard
  • 1/2 c. basil, chopped
  • DIRECTIONS
  1. In a large pan bring water to a boil and season with salt. Add corn and boil for 3 minutes. Drain water; transfer corn back to the pan and increase to medium-high heat. Melt butter and cook corn until charred all over, about 10 minutes. Remove corn and sear 2 halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.
  2. Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large skillet over medium-high heat, sauté the shrimp until cooked through and pink, about 3 minutes.
  3. Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife. In a large mixing bowl, combine corn, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon olive oil, vinegar, mustard, and 1 tablespoon juice from seared lemon. Mix in basil just before serving.
  4. Serve corn and basil salad with shrimp and lemon wedge. Add a squeeze of fresh orange to your sangria, sit back, and take in the fleeting summer moments with family and friends.

If you’re here in Miami, the ultimate summer hotspot, then stop by your local Whole Foods Market where you can pick up a bottle of our small batch cocktails along with all the ingredients for your meal. If you’re elsewhere, dreading the impending cold weather that we don’t have to deal with, place your order online and we’ll ship it to your door in the summer, fall, winter, or spring. Cheers!