Savory Pairings
GOLD RUSH COCKTAIL + ZESTY SHRIMP DIP
Recipes & Commentary by Steve Coomes | Art by Russ Grimes
Looking to host your own Repeal Day Party this December but don’t know where to start? Don’t worry, Bourbon+ has you covered! In the Fall 2022 issue, Steve Coomes provides the perfect party tips for celebrating the demise of Prohibition, but no party is complete without food and drink. This savory pairing will be just the duo to get your guests partying like it’s 1933!
Since the Zesty Shrimp Dip is a savory dish, Steve suggests pairing it with a Ginger Gold Rush cocktail. “Its light, sweet, and tart edges will make it an excellent foil for the buttery cheese dip.”
Read the whole story in the Fall 2022 issue of Bourbon+.
GOLD RUSH COCKTAIL
Ingredients
- 2 ounces bourbon (preferably wheated)
- 1/2 ounce freshly squeezed lemon juice
- 1 ounce honey syrup (1 part water to 1 part honey, boiled until honey dissolves)
- 1/2 ounce ginger liqueur
- Lemon peel, for garnish
Add all ingredients to a shaker, fill with ice, and shake vigorously for 20 seconds. Double strain into rocks glass with fresh ice, then express lemon peel over top. Drop peel into glass and serve.
Pro tip: To batch this drink, combine bourbon, honey syrup, lemon juice, and ginger liqueur in an empty liquor bottle and place in the freezer. When ready to shake, measure out in 4-ounce portions per person.
ZESTY SHRIMP DIP
Ingredients (Serves 8)
- 1/2 pound cream cheese, tempered one hour
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup grated Fontina cheese
- 4 tablespoons Panko breadcrumbs
- 1 teaspoon sea salt, divided
- 3 tablespoons salted bitter, divided
- 1 pound shrimp, preferably raw, peeled, deveined, and tails discarded, chopped into 1/4 inch pieces
- 4 cloves garlic, peeled and thinly sliced
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup lager
- 1/4 pound chorizo, cooked and crumbled
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- High-quality crackers, for dipping
1. Set oven rack in top position and preheat oven to 375 degrees.
2. Using a hand mixer, blend cream cheese, mozzarella, sour cream, yogurt, mayonnaise, Fontina, 2 tablespoons of Panko breadcrumbs, and ½ teaspoon salt in a large bowl until smooth. Cover and refrigerate until ready to add the shrimp.
3. In a large skillet over medium heat, melt 2 tablespoons butter. Add shrimp, garlic, ½ teaspoon salt, and red pepper flakes, stirring frequently until shrimp just turn light pink. Add beer, lowering heat to a simmer; cook until shrimp are bright pink. Stir in crumbled chorizo, remove from heat, and let cool.
4. Combine cilantro, remaining breadcrumbs, 1 tablespoon melted butter, and citrus zest.
5. Combine contents of skillet with cheese mixture and transfer to a 2-quart baking dish. Top dip with breadcrumb mixture and bake until bubbling, about 20 minutes. Switch oven to broil to quickly attain a golden-brown top crust. (Keep your eye on the dish as boilers work their magic quickly.) Remove from oven and let rest a few minutes before serving with crackers.
