The Wednesday Tipple – Hamptons: take 2. With Long Island Ice Tea and Shrimp with Pesto Butter

Long Island Ice Tea illustration for Hamptons cocktail recipes

If you are lucky enough to have a friend who has an uncle who has a house in the Hamptons, then there are certainly worse ways to spend an afternoon than floating around his pool on a noodle, and gossiping with friends.

Noodle in pool for Hamptons cocktail recipesLater, before taking a walk on the beach, someone had the bright idea of filling up take away ice coffee cups with cocktails.

John N sat down on the sand. “I’m shattered. I cycled today,” he said. It’s true, he did, as part of his general training for triathlons / liking to look ripped thing. “I’m not walking anywhere.”

The rest of us set off up the sand, chatting to people as we passed. I collected precious stones and shells, Jess played with the soft lens on her new camera, we paddled in the cold water, John on the beach for Hamptons cocktail recipesthrew a stick for a friendly dog, and then we walked back. In the distance we could see John. He appeared to be meditating, listening to the ocean, watching the sun set glitter and dance on the water.

On closer inspection, it turned out he was playing Angry Birds.

That this made us all laugh hysterically for several minutes, is a tribute to the strength of the cocktails.

Long Island Ice Tea – what else? (makes a pitcher – about 6 drinks)

My friend Euan who loves cola inordinately, introduced me to Long Island Ice teas in pitchers in that strangely soulless bar by in the cinema complex in Kingston. A glass or two later, it had some soul.

It’s a very satisfying drink to make because it uses pretty much every bottle of alcohol on the shelf. Also, it looks like strong ice tea / weak ice coffee if you’re drinking it from take out cups on the beach.

Take-away Cups

3 oz gin
3 oz vodka
3 oz rum
3 oz tequila
2 oz cointreau
3 tbsp lemon juice
3 cups cola (not diet)
Lemon wedges and lots of ice
 
  • Fill a shaker with ice, then pour in the alcohol and lemon juice
  • Strain into a jug, then add the cola and lemon wedges

Shrimp with pesto butter (serves 6)

People will eat as many of these as you can afford to give them. I think 4 inch long shrimps per person is a kind of minimum. You’ll also need lots of napkins.
I tend to buy them already de-veined and prepared at Wholefoods. I take them home, rinse them, and keep them in the fridge until I’m ready to cook them. 
 
 
Shrimp illustration for shrimp roll picnic recipe24 inch long shrimp
1 1/2 tbsp butter
1/2 tbsp pesto (fresh from a supermarket – not in a jar, or make your own – it’s really easy)
1/2 lemon (and more lemon to make lemon wedges)
1 tbsp vermouth or white wine
salt and pepper
 
  • Melt 1/2 tbsp of butter in a frying pan with a splash of oil to stop it burning, then add shrimps, seasoning them really well
  • As soon as they turn pink – literally as soon as or they’ll over cook – add the pesto, the rest of the butter, squeeze in the lemon juice and splosh in the wine
  • Let the pan bubble for a minute until the sauce is more like a syrup
  • Pour the shrimp onto a platter and serve with extra lemon wedges

If You Can Make That You Can Make This

  • Add a little more vermouth to the shrimps and serve over spaghetti with a pinch of chili flakes
  • Cook the shrimp in the butter, then serve with this lemon mayo to dip 
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