In celebration of summer, we at the DEN want to share some love with you…Harlem style. That Fourth of July BBQ is just around the corner and some of your esteemed guests may be tired of the same old, same old. So here's a chance to show 'em the new hotness for this year. Or, if you happen to be one of those busy-body guests that wants to take over the party (there's always at least one or two, and you know who you are), you can politely suggest that your host serves some of these summer favorites…
TONY MONTANA MOJITO
This gangsta version of a mojito comes with a 'little friend'—a Patron Tequila Chaser.
WHAT TO BUY:
Sugar, Fresh Lime, Fresh Mint, Bacardi Limon Rum, Patron Silver, Tequila, Sprite, a muddler
WHAT TO DO:
Take a tall glass and add the sugar, sprigs of mint and 2-3 wedges of fresh cut lime. Use a muddler to crush the limes, mint and sugar together. If you don't have a muddler, you can use the handle of a wooden spoon. Fill the glass up with ice and add about 2-3 ounces of Bacardi Limon rum. If you don't want to worry about ounces, fill the glass half way up with rum, and then fill the other half with Sprite. At this point, all the good stuff is going to be on the bottom, so you need to shake it up. If you don't have a cocktail mixer, pour the entire contents into a larger glass and then pour it back again so that the ingredients are well-mixed. Now, pour a shot of Patron silver into a separate shot glass and serve with the mojito.
The dime bag of sugar on the side is purely optional!
***COOL VARIATION: Throw some fresh raspberries in the mix with the limes, mint and sugar, and replace the Bacardi Limon with Bacardi Razz and you have a "MARION BERRY MOJITO."
Jungle love.
JUNGLE FEVER
This famous sexy shot is a shout out to interracial love.
WHAT TO BUY:
Patron Coffee Liqueur (You may substitute Kahlua), Godiva White Chocolate Liqueur (You may substitute Bailey's Irish Crème)
WHAT TO DO:
Fill half of a chilled shot glass with Patron Coffee Liqueur. Once the glass if half full, SLOWLY fill the second half with Godiva White Chocolate Liqueur.
You may need to pour the Godiva White into a spoon first and let it run off into the shot glass…the idea is to create a sexy, layered effect and convince your friends that you have been spending years perfecting the technique!
Kool-Aid Kooler tastes great!
KOOL-AID KOOLER (a.k.a. Stay Outta My Kool-Aid)
Here's your opportunity to turn regular red Kool-Aid into the ultimate summer cocktail! After guests have a couple of these, your summer BBQ will become legendary!
WHAT TO BUY:
Kool-Aid Powder (ideally pre-mixed with the sugar), Vodka Roses, Lime Juice, Fresh Lime, Triple Sec
WHAT TO DO:
Separate some of the Kool-Aid powder out and put it on a plate.
Mix the rest of the Kool-Aid with the appropriate amount of water, depending on how many glasses you want to make. Then, take a lime wedge cut in the middle, and run it along the rim of a martini glass so that the lime juice gets all around the rim of the glass. Turn the glass upside down on top of the plate with the Kool-Aid powder so that the powder sticks to the rim of the glass. Turn the glass right side up and place it to the side. Now, fill a shaker with ice and mix 3 parts of Vodka with 1 part triple sec, 1 part Rose's Lime Juice and 2 parts Kool-Aid. Shake with the ice and pour gently into the Martini glass. Ahhhh, brings back childhood memories (and helps you forget them!)
With all this drinking, you and your guests will need something to eat, so here's one of our favorite kickin' summer appetizers to get the party started before the main event arrives.
Bruce Leeroy's Popcorn Shrimp
BRUCE LEEROY'S POPCORN SHRIMP TEMPURA
WHAT TO BUY:
Small-medium shrimp (41-50 count per pound), Oil for frying, Fresh chives, Lemons, Sesame Oil (optional), Hot sauce, Mayonnaise, Tempura Batter
If you can't find pre-mixed tempura batter, you can make your own with the following ingredients.
1/2 cup flour, 1 egg, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon sugar, Pinch of salt, 1 cup of cold water
Beat the egg in the water, and mix the other ingredients separately, then add them to the liquid. Stir thoroughly, but mixture should remain a bit lumpy.
Heat oil in a pan for deep frying. Make sure the shrimp are peeled, deveined and thawed (if they were frozen). Dip them in the tempura batter and fry until crispy and golden in color, turning if necessary. Drain excess oil with a paper towel.
Make a sauce with the juice of two lemons, hot sauce to taste and a half cup of mayonnaise and 1 teaspoon of sesame oil. The sauce should be tangy, slightly spicy and light pink in color. Toss the shrimp lightly in the sauce or serve the sauce separately for dipping. Serve the shrimp with a garnish of diced chives for color.
Joshua Powe is the founder and executive chef at The DEN .