Three Ways of Beer Cocktail - Cajun - Grill Mix
Recipe, Food-Styling, Photo: Oliver Schwarzwald
Greetings from France?!
Heading towards Brittany. On a direct path to beloved galettes and moules frites. But that's not all, I also appreciate the Bretons' uncompromising attitude toward butter. According to a legend, Brittany is so rich in butter because the Romans failed to establish a foothold in this region. It sounds plausible, but it's probably just a nice anecdote. Still, quite charming! Could someone pass me the butter real quick...
When I first had the idea of Cajun flavors and alcohol-free beer cocktails, France didn't come to mind at all. The initial thought was about creating a distinctive spice blend that would pair perfectly with 0.0% beer cocktails, along with the opportunity to serve a Cajun seafood platter on newspapers. I used to think this was just a gimmick from fancy restaurants, but there's more to it. The tradition of serving seafood on newspapers supposedly stems from the laid-back nature of the Cajun community. It imparts a rustic sense of sharing. And it's delightfully uncomplicated. Washing up? No way!
Now, it's become more about marketing, and I use it too, of course, in a subtle way. The dish happens to be presented on the second edition of the Highlevel Zero Dining Club newspaper. Perfect reading material for the 0.0% lifestyle. Plus, it doubles as a stylish tablecloth. Here you go!
Why France?
Back to France, where, upon closer examination, the roots of Cajun cuisine lie. The Cajuns are descendants of Acadian French who were expelled from the Atlantic provinces of Canada in the 18th century. This Francophone community resides in Cajun Country in the U.S. state of Louisiana.
Here, traditional French culinary techniques merged with local ingredients and influences from Creole and African cuisine. One result is the versatile spice blend. Typical ingredients in Cajun seasoning include paprika, garlic, onions, thyme, oregano, cayenne pepper, and black pepper. This blend imparts a pleasant heat and a touch of flavor without overpowering the subtle nuances of other aromas. It works wonderfully with seafood, among other things.
That's why we're focusing on shrimp. Always available and in various sizes. For grilling, I prefer the slightly larger ones. 13/15 is good, but 8/12 is even better. These numbers indicate the count of shrimp per pound. In other words, 8-12 shrimp fit into 453.59 grams.
To accompany them, I'm serving a tomato dip. Cooked from the shrimp shells and seasoned with Cajun seasoning and a hint of pastis. I used non-alcoholic pastis. Unlike alcoholic pastis, which is traditionally used for deglazing, non-alcoholic pastis should be treated more like a spice and added at the end. It's not suitable for deglazing as its flavors are volatile and will completely evaporate.
To ensure there's something for everyone, I've pre-cooked sweet potatoes and finished grilling them later. Alongside, there's corn and for the meat lovers, a few salciccia sausages with fennel.
For drinks, I'm offering a choice of three "shandies." First, a simple and delicious "lemon beer," Citrino by Freedl, enhanced with a splash of blood orange shrub. Both are available through our friends at the Mindful Drinking Club. Then, two special shandies. An orange beer with thyme syrup and another, slightly stronger one, with bay leaf and grapefruit. All three are perfect companions to the Cajun spice. While the Freedl mix initially feels like a classic shandy, it surprises with the acidity of the shrub. The other beer cocktails emphasize herbs and fruit. It's worth experimenting beyond the usual Sprite-beer combination. Thyme and orange make a delightful pairing. Rounded off with a bitter alcohol-free beer, it creates a fantastic drink. Similarly, grapefruit and bay leaf complement each other wonderfully. Again, a splash of beer adds a special touch. Definitely worth trying!
But before that, make sure to visit our shop for the matching tablecloth!
Thank you, Sober Buddies!
Recipe, Food-Styling, Photo: Oliver Schwarzwald
Cajun spice blend for at least 4 people, around 32 grams of spices.
2 tsp Paprika powder
2 tsp Garlic powder
2 tsp Oregano
1 tsp Salt
1 tsp Onion powder
2 tsp Pepper
2 tsp Cayenne pepper
1 tsp Thyme
1 tsp Cumin
For the mixed grill platter, as you like it, prepare sausages (Salsiccia), pre-cooked sweet potatoes, corn, and shrimp on the grill or in a grill pan.
Serve with sauce.
Sauce:
Shells from about 1 kg of shrimp
100g leeks
2 tomatoes
150g carrots
80g celery root
1 garlic clove
50g butter
1 bay leaf
1 tbsp tomato paste
400ml fish broth
0.0% Pastis / or Pastis with Vol.
Fresh marjoram
Remove shrimp from the shells, chill, and grill later. Wash tomatoes. Clean and wash leeks. Peel carrots and celery. Dice everything roughly. Peel and slice garlic.
Heat butter. Sauté shrimp shells and vegetables in it for 5 minutes. Add garlic, bay leaf, and tomato paste, and continue sautéing while stirring until a browned residue forms on the bottom of the pot.
Now deglaze with Pastis (alcohol), or simply use fish broth and simmer uncovered for 25 minutes. Then cover and let it simmer for another 15 minutes.
Strain the sauce through a sieve. Remove the shrimp shells and pass the solid vegetable parts through the sieve. Season generously with Cajun spice blend. Blend until creamy using an immersion blender. Serve as a dip.
Freedl Citrino with Blood Orange Shrub
All you need is Freedl Citrino and some blood orange shrub. You can get both from the Mindful Drinking Club. Just add a little splash of shrub to a glass and top it up with well-chilled Citrino. Give it a gentle stir.
Beer Cocktail with Orange, Thyme, and Lemon
3 CL Thyme Syrup
3 CL freshly squeezed orange juice
2 CL freshly squeezed lemon juice
1 non-alcoholic beer for topping up
Stir all the ingredients on ice except for the beer. Then strain it into a beer glass and pour in the beer.
Thyme Syrup
200 ml water
200 gr. sugar
6 sprigs of thyme
Heat the water. Add the sugar and dissolve completely. Add the thyme sprigs and let it cool. Then remove the sprigs. Fill the syrup into a sterilized bottle.
It can be stored in the fridge for at least 3 months.
Beer Cocktail with Grapefruit and Bay Leaf
1.5 CL Bay Leaf Syrup
8 CL freshly squeezed grapefruit juice
Stir both ingredients on ice. Strain them into a beer glass. Top it off with beer, like a light pilsner.
Bay leaf Syrup
200 ml water
200 ml sugar
4 bay laurel leaves, preferably fresh
Heat the water. Add the sugar and dissolve completely. Add the bay laurel leaves and let them cool. Remove the leaves. Fill the syrup into a sterilized bottle.
It can be stored in the fridge for at least 3 months.
Recipe, Food-Styling, Photo: Oliver Schwarzwald