Memorial Day weekend has become a time for us to gather with family and friends and enjoy backyard BBQs and casual cookouts. Though nothing beats a perfectly grilled burger and a cold brew, it’s also fun to try something different to surprise your guests. Next time you have friends over, why don’t you add a few new characters to the guest list, like…
Dirty Shirley – Bridge Bar’s favorite regular
A fun cocktail is a good start to any party. Next time why not invite Dirty Shirley to your party?! Cherries are the perfect combination of tart and sweet, making this one-of-a-kind cocktail a crowd pleaser.
Mr. Clam Bake
Usually, he’s all shut up in a corner, but turn up the heat, take him to a party and boy does he open up! If you can get your hands on some great fresh seafood, a Clam Bake is a blast. Simple, savory and easy to assemble, try this at your next shindig – (or better yet, head to Fulton on the River in Chicago this June!)
Dirty Shirley Pitcher for 4
Ingredients:
- 6 each – brandied cherries (maraschinos will do in a pinch)
- 4 each – lemon wedges
- 8 large – leaves fresh basil
- 1 tablespoon – sugar
- 6 oz – lemon flavored vodka
- 6 oz – pomegranate juice
- 8 oz – club soda
- Ice
Chef’s Notes:
In a large pitcher or carafe, muddle the cherries, basil, and sugar until the basil is broken and fragrant. Add enough ice to fill the pitcher ¾ full. Pour in the vodka, pomegranate juice and club soda; stir to combine all of the ingredients.
Fill your preferred glass with ice and pour the cocktail over ice, garnish with a fresh lemon wedge. Bottoms up!
Clam bake for 4 people
Ingredients:
- 1 gallon – water
- 1 tablespoon – Old Bay seasoning
- 2 teaspoons – lobster base
- 8 oz – clam juice
- 1 teaspoon – salt
- 10 each – Manila clam
- 5 each – Top neck clam
- 5 each – Little neck clam
- 6 each – shrimp
- ½ pound – spicy Italian sausage, cooked
- ¼ pound – mussels
- ¼ pound – red potato, cooked, cut into ½ inch cubes
- 1 ear – corn on the cob, cut into 2 inch sections
- 4 tablespoons – butter
- ¼ cup – parsley, chopped
Chef’s Notes:
In a large pot, bring the water to a boil and add the old bay seasoning, lobster base, clam juice and salt. Once the combined ingredients return to a boil add the clams, shrimp, Italian sausage, mussels, potatoes and corn to the pot.
Once the clams open wide, drain the broth from the pot reserving while 2 cups of broth to make the sauce.
In a medium sauce pot, bring the reserved broth to a boil and whisk in the butter and parsley.
Serve the “Clam Bake” in bowls and pour the sauce over each bowl. Enjoy!