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Good, easy appetizer to go with a specific cocktail?

foodieX2 Jun 30, 2013 09:25 AM

Heading to a friends house tonight and my contribution, upon request, is a pitcher of Cucumber Coolers: Hendricks gin, St Germaine, fresh lime juice and mint, garnished with cucumbers. I want bring a fun but easy app that will compliment it.

I keep leaning towards something crunchy and/or spicy. My husband is leaning towards something with smoked salmon/dill.

So far I have thought about:

-a spicy white bean and chorizo dip with endive and toast points.
-pumpernickel toasts topped with cream cheese, smoked salmon and fresh dill
-honey mustard palmiers

Anybody have some suggestions?

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  1. hotoynoodle RE: foodieX2 Jun 30, 2013 09:36 AM

    i had this cocktail last night!

    both the hendrick's and the st. germaine have relatively delicate flavor profiles, so i think the chorizo, or any kind of super-assertive flavor, might be a bit much.

    shrimp toasts would be great. they can be made and assembled then just run under the broiler at your friend's.


    instead of smoked salmon, maybe just salmon mousse?

    have fun!

    3 Replies
    1. re: hotoynoodle
      foodieX2 RE: hotoynoodle Jun 30, 2013 09:52 AM

      Aren't they great?? They have become a summer staple around here for the past few years. one of the best uses for St Germaine, IMHO.

      Like the idea of shrimp toast. Do you think they could be broiled instead of fried? It is damn hot in my kitchen already!

      1. re: foodieX2
        hotoynoodle RE: foodieX2 Jun 30, 2013 10:12 AM

        it was over 90 here yesterday and when out to dinner with friends it was simply too hot for wine. that cocktail was perfect.

        yes, they can absolutely be broiled. slightly less greasy goodness, but still delish.

        1. re: hotoynoodle
          foodieX2 RE: hotoynoodle Jun 30, 2013 10:24 AM

          great, thanks!

    2. r
      rjbh20 RE: foodieX2 Jun 30, 2013 10:11 AM

      Is this to go with cocktails or a first course to dinner?

      1 Reply
      1. re: rjbh20
        foodieX2 RE: rjbh20 Jun 30, 2013 10:24 AM

        to go with the cocktail.

      2. b
        brandygirl RE: foodieX2 Jun 30, 2013 10:49 AM

        How do you make your Cucumber Cooler? It sounds great. I love all the ingredients, I'm just not sure of the amounts of each. Also, do you muddle both mint and cucumber or just use them as a garnish?

        5 Replies
        1. re: brandygirl
          hotoynoodle RE: brandygirl Jun 30, 2013 10:56 AM

          i like to muddle the cuke and mint -- do it with a splash of the st. germaine for better results. add ice to the glass. squeeze in 1/2 a fresh lime. adjust the hendricks and st. germaine to taste. start at 3:1 ratio. shakeshakeshake. strain into a cocktail glass.

          1. re: brandygirl
            foodieX2 RE: brandygirl Jun 30, 2013 11:02 AM

            Ok- here are the rough amounts. I make them by the pitcher so if so you can do as "parts". This is from memory but the original recipe came from the Hendricks site.

            2 oz of Hendricks
            1/2 oz St Germain
            1/2 oz fresh lime juice
            1 TBS simple syrup (optional )
            fresh mint leave
            club soda/seltzer
            thinly sliced cucumber

            I lightly muddle, or rather bruise, the mint leaves in the liquids then top with splash of club soda, after shaking it well in a cocktail shaker and garnish with cucumber.

            ETA- best discovery ever! Tervis Tumbler shaker top. Into my beach bag it goes and wallah! Cocktails at the beach that stay cold.

            1. re: foodieX2
              brandygirl RE: foodieX2 Jun 30, 2013 11:15 AM

              Thanks hotoynoodle and foodieX2. I will replenish my Hendricks ASAP for this one!

              1. re: brandygirl
                hotoynoodle RE: brandygirl Jun 30, 2013 11:33 AM

                sounds like i prefer mine less sweet than foodiex2, so play around and find how you like it.

                perfect summer drink.

                muddled melon, like cantaloupe or watermelon, works too.


              2. re: foodieX2
                helen_m RE: foodieX2 Jun 30, 2013 02:32 PM

                Yum! I have some Hendricks and I love anything with elderflowers. Perfect excuse to buy a pretty bottle for my drinks trolley.

            2. roxlet RE: foodieX2 Jun 30, 2013 11:23 AM

              Could you please make the white bean dip for me? I'll have the salmon toasts too, but I'm passing on the honey mustard. Thank you.

              1 Reply
              1. re: roxlet
                foodieX2 RE: roxlet Jun 30, 2013 11:31 AM

                Coming right up!

              2. r
                rjbh20 RE: foodieX2 Jun 30, 2013 12:32 PM

                Something seafood. Beat would be icy littlenecks on the half shell. Or clams Casino. Or marinated seafood salad in a tasting spoon (love those tasting spoons...). Smoked fish (trout, mackerel, etc) pâté.

                4 Replies
                1. re: rjbh20
                  foodieX2 RE: rjbh20 Jun 30, 2013 12:48 PM

                  alas my husband is allergic for shellfish. I am the only shellfish/lobster/etc eater in the house

                  If not the smoked salmon toasts what about a halibut ceviche? I usually make it with lime juice, fresh ginger, hot peppers and some flat leaf parsley for color. Would that be too assertive with the drink?

                  1. re: foodieX2
                    hotoynoodle RE: foodieX2 Jun 30, 2013 01:14 PM

                    sorry, didn't know you had a shellfish restriction. :(

                    i think the high acid nature of the ceviche might be too much on top of the cocktail. but try a quick whiz in the food pro, with the fish, ginger, lime zest, chilies and cilantro. lay a cilantro leaf on top of a rice paper wrapper and make a bunch of bundles. sear them quickly in a hot pan and they are great little bite-lets, even at room temp.

                    like this:


                    1. re: hotoynoodle
                      foodieX2 RE: hotoynoodle Jun 30, 2013 01:58 PM

                      Those look really good! We are T minus 60 and I just got out of the shower, yikes! I think I will leave a little early and pick up some halibut for those, one is not cilantro eater (gets that soapy taste) so will use flat leaf parsley along with ginger and chilies, all which I have on hand and make them there. Thankfully these are good friends who don't mind me talking over their kitchen for a few minutes.

                      And to appease the darling man I will also get a nice hunk of smoked salmon. I some have creme fraiche on hand and dill in the garden so we will have that too, on pumpernickel. Geesh, he is like a dog with a bone when he get and idea in his head!

                      1. re: foodieX2
                        hotoynoodle RE: foodieX2 Jun 30, 2013 02:15 PM

                        have fun! i just made a salmon and preserved lemon aioli version of these which were delish and a big hit with my friends.

                2. Fowler RE: foodieX2 Jun 30, 2013 01:27 PM

                  How about something super easy to make and compatible on the taste spectrum? Cucumber veggie summer rolls with a ginger sauce.

                  Use a Cuisinart to shred up some carrots, cucumber, water chestnuts, ginger, mint leaves (Linda.W shield your eyes) cilantro and roll that in rice paper and make a dipping sauce out of tamari or soy sauce, sesame seed oil, roasted garlic, ginger, lime zest and shallots.

                  3 Replies
                  1. re: Fowler
                    foodieX2 RE: Fowler Jun 30, 2013 02:00 PM

                    Summer rolls are a great idea too! Will file that for the back burner, maybe with some shrimp too. Something tells me this won't be last time for Cucumber coolers and nibbles…

                    thanks again everyone!

                    1. re: Fowler
                      MickiYam RE: Fowler Jun 30, 2013 03:09 PM

                      Summer rolls like these are great with a little fresh pineapple and perilla leaf instead of cilantro. I want a virgin version of your cocktail! Sounds so refreshing.

                      1. re: MickiYam
                        hotoynoodle RE: MickiYam Jun 30, 2013 03:14 PM

                        perilla is just sooooooo very good. :)

                    2. gingershelley RE: foodieX2 Jun 30, 2013 03:40 PM

                      I am in the smoked salmon camp (dilled cream cheese/sour cream mix on something as simple as triscuits or cocktail rye),

                      Or maybe cucumber cream cheese, rolled inside smoked salmon - laid out on plastic wrap to help make a roll - slice, and serve with a drop of lime juice on a similar bed?

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