Greek Revolution Shooter Recipes

10 BEST OUZO COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Ouzo cocktail in 30 minutes or less!

GREEK REVOLUTION SHOOTER

Steps:

• Shake all ingredients with ice.
• Strain into a shot glass and serve.

MARGARITA SHOOTER

Steps:

• In a 45ml (whiskey) shot glass combine the ingredients.
• Drink.
• Enjoy.
• Ask bartender for another.

LEMON DROP SHOTS

Steps:

• Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top.
• Place 2 teaspoons sugar in a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.

DEEP THROAT (SHOOTER)

Steps:

• Pour Kahlua and vodka into a shot glass.
• Top with whipped cream.

OYSTER SHOOTERS

Steps:

• In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
• Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

PINK LEMONADE SHOOTER

Steps:

• Fill shaker with ice. Add vodka, cranberry juice, and sour mix.
• Shake well.
• Strain into glass shot and SHOOT!

STARBURST SHOOTER

Steps:

• Put ice in shaker. Add all ingredients and shake.
• Strain into tall shot glass.
• SHOOT! yummmmmy! :D.

SEAFOOD SHOOTER

Steps:

• Combine the onion, celery, bay leaf, peperorns, parsley, lemon, water, wine and salt in a saucepan. Bring to boil.
• Add the seafood of choice and cook accordingly. (For shrimp, cook until the shrimp turn pink, 2 to 3 minutes, peel and devein.
• For octopus, lower the heat and simmer for 35 to 40 minutes, or until tender. For cleaned squid, cook for just 1 minute or it will toughen.
• For crab or lobster, cook until the shells turn red, about 12 to 15 minutes, pick meat out and discard shells.
• For clams, cook until the shells open, about 5 minutes, save the meat and discard the shells.).
• Remove the seafood from the broth and let cool then dice seafood and set aside.
• Add the three cups pureed tomatoes (or you may used canned tomato juice) to the broth and simmer 30 minutes or until reduced by half. Strain the broth, pressing down on the solids to extract all the liquid. Discard the solids. (you should end up with about 2 cups of tomato broth). Cool completely. Pour the tomato broth into a glass pitcher. Stir in the diced seafood, avocado, tomato, red onion, cucumber, lime juice, serano chilies, olive oil and cilantro.
• Place in refrigerator covered with plastic wrap until well chilled. Fill several shot glasses half to 2/3 full with seafood mix. Pour tequila into each shot glass. Serve.