Throwing a wing ding, shindig, party for all those jazz babies and cool cats you know to celebrate the release of ‘The Great Gatsby?’ Check out these cocktails, cupcakes and nibbles.
Throwing on a flapper dress, grabbing a pair of spats for your beau? Are you going vintage to get into The Great Gatsby vibe? If so, you’re in luck! I’ve got Gatsby-inspired cocktails, tasty nibbles, low calorie cocktails and more to get you in the Gatsby mood.
West Egg Punch
Named after the town from which Gatsby hailed, this festive punch can be prepared in a big batch ahead of time. Make in a glass drink dispenser for guests to serve themselves.
1 oz lemonade
2 oz sparkling water
Muddle strawberries and watermelon slices. Add vodka and fill with sparkling water and add lemonade. Garnish with a lemon twist and a strawberry.
The Gatsby Spritz
2 sprigs of tarragon
3 oz. Inniskillin Vidal
.5 oz lemon juice
.5 oz simple syrup (optional, based on taste)
In a muddling glass muddle the raspberries and tarragon, add remaining ingredients, add ice, shake and strain over crushed ice into a rocks glass. Garnish with a raspberry and a tarragon sprig.
The Green Light
6 slices cucumber
5 pieces honeydew melon
5 mint leaves
3 oz Inniskillin Vidal
In a mixing glass muddle cucumbers, melon and mint, add Vidal, add ice and shake, strain into a chilled martini glass and garnish with a cucumber round and a mint sprig
2 oz. Inniskillin Vidal
1 oz gin
1.5 oz. peach juice (muddled fresh peaches or pre-made peach juice)
Top with soda
Combine all ingredients except the soda in a mixing glass, add ice, shake, strain over fresh ice into a highball glass, top with soda and garnish with a lemon wheel and peach wedge.
Simple yet sophisticated like Mr. Gatsby himself
1.5 oz Skinnygirl Bare Naked Vodka
1.5 oz fresh lime juice
Shake with ice, strain into a chilled martini glass.
Splash of soda water
Slice of pear, peach or mango for garnish
Pour chilled Moscato into a flute glass with a little crushed ice. Top with soda water and garnish with a slice of your fave fresh fruit.
Skinnygirl Mint Julep
This Skinnygirl take on the easy-to-make julep is the perfect way to cool down on a hot day.
1.5 oz Skinnygirl Cucumber Vodka
1 lime wedge
2 large basil leaves
3 oz soda water
2 large mint leaves
Squeeze lime wedge into glass. Muddle lime wedge with mint, basil and vodka. Add ice. Top with soda water. Garnish with mint leaves.
Daisy Dirty Martini
The classic cocktail gets contemporized with low-cal Skinnygirl Cocktails Vodka.
1.5 oz Skinnygirl Bare Naked Vodka
Splash of dry vermouth
Fresh olives to garnish
Shake with ice, pour into a martini glass and garnish with fresh olives.
Green Light Fizzys or Gin Rickey Gelatins
1 (4-serving) box lime gelatin
1 cup boiling water
2 Tbsp. gin
3/4 cup Market Pantry Club Soda
Market Pantry Whipped Cream
Dissolve lime gelatin in boiling water in medium bowl; cool. Stir in gin; add soda. Immediately pour into martini glasses. Refrigerate at least 2 hours to set. Garnish with whipped cream and twist of lime.
Nick’s Negroni Sbagliato
1 oz. Campari
1 oz. Cinzano Rosso Vermouth
1 oz. Cinzano Prosecco
Build ingredients over ice in a rocks glass. Garnish with an orange slice.
In the mood for something a bit darker like Gatsby himself? Try a classic Boulevardier, a drink invented in the twenties and perfect for cradling in a cocktail coupe.
Boulevardier du Gold Coast
.75 oz. Campari
.75 oz. Sweet Vermouth
1.5 oz. Wild Turkey 81 Bourbon
Stir with ice, strain into a chilled coupe. Garnish with an orange twist.
Ceasar Deviled Eggs
Makes 2 dozen deviled eggs
No “Great Gatsby” party is complete without eggs! Along with the story’s locations of West Egg and East Egg, deviled eggs were a must-have at cocktail parties. Why Caesar dressing? The salad was invented in the 20s.
1 dozen Market Pantry Eggs, hard cooked
½ cup Market Pantry Caesar Dressing
Market Pantry Paprika
Peel eggs; slice in half lengthwise. Combine egg yolks in medium bowl; mash with fork. Stir in dressing. Spoon yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Seafood Croquettes with Mock Hollandaise Recipe
1 pkg. frozen Archer Farms Crab Cakes
1 pkg. frozen Archer Farms Lobster Puffs
1/2 cup reduced-fat mayonnaise
1 Tbsp. lemon juice
1 tsp. Dijon mustard
2 Tbsp. melted butter, cooled slightly
Archer Farms Cayenne Pepper
Bake crab cakes and lobster puffs as directed. Meanwhile, whisk mayonnaise, lemon juice and mustard in small bowl. Whisk in butter; season with cayenne to taste. Serve crab cakes and lobster puffs with sauce for dipping.
Mint Julep Cupcakes
About 2 dozen cupcakes
“‘Open the whisky, Tom,’ she ordered, ‘and I’ll make you a mint julep.’” – Daisy Buchanan
1 pkg. vanilla or white cake mix
1 cup water
1/3 cup Market Pantry Vegetable Oil
1/4 cup bourbon whiskey
3 Market Pantry Eggs
1 tsp. mint extract
4 cups Market Pantry Powdered Sugar
1/2 cup (1 stick) Market Pantry Butter, well softened
3 to 4 Tbsp. bourbon whiskey
1/2 tsp. mint extract
8 green straws, cut into thirds
Heat oven to 350⁰F. Line muffin pans with liners. Make cake batter as directed on box using cake mix, water, oil, bourbon, eggs and 1 tsp. mint extract. Divide batter evenly among muffin cups. Bake as directed for cupcakes. Cool completely.
For frosting, beat powdered sugar, butter, bourbon and ½ tsp. mint extract in large bowl until blended and fluffy. Frost cupcakes. Insert a straw into each; garnish with fresh mint.