Grilled Treats with Cocktails and Mocktails

Difficulty:
1/5

Start your summer solstice get-together off with a bang by serving these cool drinks and tasty little bites! Even those that do imbibe alcohol will want to sip on a sweet and sparkly honey-lavender mocktail! The grill gives smoky notes to scallops, shrimp, peaches and avocadoes alike!

Yield: 4-6


Ingredients:

Vino Verde Sangria:

  • ¼ cup (60 ml) hot water
  • ¼ cup (60 ml) sugar
  • 2 grapefruits
  • 2 oranges
  • 2 limes
  • ½ cup (120 ml) orange liqueur
  • 1 bottle (25-ounce/750 ml) Vinho Verde
  • 1 cup (240 ml) green grapes, halved
  • ½ green apple, sliced thin
  • 12 strawberries, quartered
  • ¾ cup (180 ml) soda water
  • Ice

Honey Lavender Mocktail:

  • 1 teaspoon (5 ml) ground cardamom
  • ¼ cup (60 ml) warm water
  • ½ cup (120 ml) honey
  • 4 rosemary sprigs
  • ¼ cup (60 ml) dried lavender buds
  • 1 quart (1 L) pomegranate juice
  • Ice
  • Sparkling water
  • Lavender sprig, to garnish

 

Grilled Treats:

  • 6 large (size U-10) scallops
  • 12 large (8-12 count) shrimp, peeled and deveined
  • 2 peaches, pitted
  • 1 avocado, pitted
  • ¼ cup (60 ml) extra virgin olive oil
  • Salt and pepper
  • 1 lemon, zest and juice
  • 1 grapefruit, zest and juice
  • 2 garlic cloves, finely grated
  • 2 tablespoon (30 ml) chopped parsley
  • 1 teaspoon (5 ml) chili flakes
  • Flaky sea salt

Method:

For the Vinho Verde Sangria:

Mix equal parts hot water and sugar to make a simple syrup, bring to a simmer in a small pan (if needed) to ensure the sugar is completely dissolved. Cool and reserve.

Segment the grapefruit, oranges, limes, and lemons into a sieve set over a bowl, to reserve both the fruit and any juices that are released in the process. Discard the rind and pith.

In a large pitcher, mix the simple syrup, segmented citrus fruit, mixed citrus fruit juices, wine, Vinho Verde, orange liqueur, grapes, apples, and strawberries.

Stir and let the mixture sit for at least 30-45 minutes, up to overnight.

When ready to serve, add ice and club soda, then stir once gently (do not allow the fruit to break up).

Serve immediately in tall stemmed or pilsener glasses with the ice and fruit divided evenly among them.

 

For the Honey Lavender Mocktail:

Mix honey with warm water and cardamom.

Transfer to a small squeeze bottle and set aside.

Bring lavender, rosemary, and pomegranate juice to a boil in a small pot.

Boil for 20-25 minutes until reduced by ¾ and syrupy.

Allow the mixture to cool to room temperature and transfer to a squeeze bottle and set aside.

When ready to serve, place ice into a tall slim glasses.

Drizzle roughly 2 tablespoons (30 ml) of the honey mixture of over the ice.

Fill the glasses to the top with sparkling water.

Stir gently with a bar spoon to incorporate without losing bubbles.

Top each drink with roughly 1 tablespoon (15 ml) of the pomegranate-lavender syrup.

Garnish each mocktail with 1 lavender sprig and serve immediately.

 

For the Grilled Treats:

Preheat a grill or grill pan to high heat.

Toss the scallops with olive oil, salt, pepper, and grapefruit zest.

Toss the peaches with olive oil and season with salt.

Toss the avocados with olive oil, salt, and pepper.

Toss the shrimp with olive oil, salt, pepper, garlic, parsley, chili flakes, and lemon zest.

Begin by grilling the shrimp and scallops first for 1-2 minutes per side. Once lightly charred, remove from grill and let rest and drain on a paper towel-lined plate for 2-3 minutes.

Meanwhile, grill peaches and avocados, flesh side down, for 1-2 minutes per side, until lightly charred.

Plate peaches with shrimp and drizzle with lemon juice.

Plate avocados with scallops then garnish with flaky sea salt and a spritz of grapefruit juice.

 

To Serve:

Serve the cold drinks alongside the warm grilled seafood, peaches, and avocados.