The Spirit World

Last week’s Happy Hour at Home was a bit complex. We had a three-day weekend and we had to celebrate the unofficial start of summer! This week we will all be in a little bit of shock – “Whadda ya mean I only get two days off??” – as we go back to our regular schedules. So let’s make this week’s menu simple. Super simple.

Gin is one of the spirits I think of when I think of summer. Although I like it all year round, there is something about the clean crisp taste of gin that is perfect on a warm day. It doesn’t weigh you down in any way.

So our drink this week is the Gin & Tonic. The other thing that is nice about this drink, and any simple mixed drink, is that you control how stiff or light the final combination is. If your event might last a few hours, perhaps you’ll add a bit more tonic to the mix to help maintain an even keel. On the other hand, if you really adore that juniper taste you might choose to add just a splash of tonic. It’s totally up to you and each of your guests can customize to their heart’s content.

Gin and Tonic

Fill an old-fashion glass with ice
Add 1 to 2 oz gin
Add tonic water

Gently stir and garnish with a slice of lime.

To go along with your G&Ts something light but with nice flavor, Garlic Shrimp. I originally made this recipe for a couple of Tapas parties I had two summers ago. But they are a favorite in any situation.

Garlic Shrimp

From Food Network

• 1/3 cup olive oil
• 4 garlic cloves, sliced
• 1 teaspoon red pepper flakes
• 1 pound unshelled shrimp (26 to 32 shrimp per pound)
• 2 teaspoons sweet paprika
• 1/4 cup medium-dry sherry
• 1/4 cup minced fresh parsley leaves
• Fresh lemon juice, to taste
• Salt and freshly ground black pepper

In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch. Sprinkle with shrimp with the paprika and cook the mixture, stirring, for 30 seconds. Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley. Season the mixture with the lemon juice and salt and pepper, to taste, and transfer it to a serving bowl.

The shrimp may be made up to 1 day in advance and kept covered tightly and chilled. Serve the shrimp at room temperature.