Holiday Spirits: Alcohol-Infused Treats for Your New Year’s Party

by Jen Sotham
Busan Haps

Bloody Mary Poppers (makes 30)

•15 small plum tomatoes or extra large cherry tomatoes
•2 tbsp. of prepared horseradish
•1 cup Vodka
•1/2 cup Mayonnaise
•1/2 cup grated parmesan cheese
•2 tbsp. Tabasco
•3 tbsp. Worcester Sauce
•10-12 Pimento stuffed olives, diced
•10 large bacon strips, cooked crispy and crumbled

Cut each tomato in half, and then scoop out the innards to create a pocket, making sure that the skin isn’t punctured.  Mix all of the ingredients (except for the vodka, olives and bacon) until they are evenly distributed. Fill each tomato pocket with the mixture, sprinkling a little extra parmesan on top of each. Baktone t 175C for ten minutes, or until the tops are slightly browned. Garnish each with the crumbled bacon and diced olives. Take a cooking syringe and inject some vodka into each popper. Serve warm.

Spicy Cucumber Gin Shots (makes 12)

•4 English cucumbers (the fatter kind with the smooth skin)
•Gin (48oz, or 12 shots)
•Cayenne Pepper
•1-2  limes, cut into very thin slices

Peel the cucumbers, the cut the very end off of each so that the ends are flat. Cut each cucumber into thirds, then stand each section upright. Use a small paring knife to carve out the insides of each cucumber segment, making sure not to pierce through the bottom. Spread a thin layer of Cayenne pepper on a flat surface and dip the tops of the cucumber ‘shot glasses’ in the pepper. Put a slice of lime in each and then fill each with a shot of gin. Kahm-bae!

Tequila Shrimp Shooters (makes 12)

Six Limes
•3 shots (12oz) of tequila
•100 grams of peeled, uncooked baby shrimp
•2 tbsp fresh cilantro, finely chopped
•2 Tbsp diced jalapeno
•1 avocado, diced
•Two pinches each of Salt and Pepper

Cut each lime exactly in half and squeeze out the juice into a cup without damaging the peel. Use a grapefruit knife to cut the pulp out, saving the peels to use as bowls. Bring a pot of water to a boil, then add the shrimp for 1-2 minutes (until they turn pink). Immediately transfer the shrimp into ice water and let them sit for five minutes. Chop up the shrimp and mix with the tequila, cilantro and lime juice, then put in the fridge to chill for about an hour.  Gently add the diced avocado and jalapeño to the mixture, then pour some into each of the lime peel ‘bowls’ and serve.

Busan Haps

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