A cold winter evening is a great occasionorganizing a home party with friends. To prevent the party from being boring and banal, we offer you 10 unusual recipes for cocktails with a product that lives in almost every refrigerator - ketchup! Unlike tomato juice or paste, ketchup has a bright taste and aroma and allows a creative person with a certain amount of imagination to make a splash in any company. It is necessary to remember that the taste of tomatoes will become one of the basic components. Therefore, you should carefully consider the choice of ketchup: it must be natural, that is, consist only of tomatoes, natural vinegar and spices, such as Heinz. The warning is very relevant, since some modern manufacturers use cheaper zucchini, apples or pumpkin instead of tomatoes, and then color and flavor them, bringing them to a tomato taste, smell and consistency. So, let's start with an aperitif. Feel like a real bartender, mixing several spectacular cocktails with vodka, gin, sambuca, tequila or cognac, spending less than three minutes on each. Ideally, it would be a good idea to have a shaker and a measuring cup in your home when you have parties, although if you have a good eye, you can do without these gadgets. So, let's start with the classics. Bartenders have a concept called "oyster". This is a cocktail in which, no matter what it consists of, there is always a whole raw yolk floating - it looks a little like an oyster in a shell. It is drunk in one gulp, so the volume of the cocktail should be small.

Cocktail "Oyster"

Ingredients:20 g vodka, 15 g natural ketchup, 1 chicken egg, parsley, salt and pepper. Method of preparation: Separate the chicken yolk (it is worth practicing in advance, because it should keep its shape and not spread). Place all the remaining ingredients in a shaker or any deep dish. Mix well and pour into a cocktail glass. Then carefully, for example, in a tablespoon, transfer the yolk there. On top, you need to salt and pepper (both - on the tip of a knife, or just to taste), sprinkle with very finely chopped parsley. Based on the classic "Oysters", professional bartenders and chefs prepare their own cocktails, adding a couple of new ingredients.

Cocktail «Yellow Oyster»

Ingredients:30 g vodka, 5 g each of natural ketchup, Dijon (French) mustard and Watchester sauce (Watcher's) and 1 quail egg. Method of preparation: Separate the yolk of the quail egg. Place all other ingredients in a shaker. Mix well and pour into a cocktail glass. Then carefully transfer the yolk there. Or, if you prefer, another oyster, this time a meadow one - usually the cocktail has a half-translated name - "Meadow Oyster".

Cocktail «Meadow Oyster»

Ingredients:25 g of cognac, 1 chicken egg, 1 teaspoon of ketchup (or chili ketchup), salt and pepper on the tip of a knife. Method of preparation: Separate the yolk from the white. Place all the remaining ingredients in a shaker. Mix well and pour into a cocktail glass. Then carefully transfer the yolk there, sprinkle it with lemon juice or wine vinegar. If desired, sprinkle with finely chopped parsley or basil. And if you add lemon and tomato juice to the classic "Oyster", you will get "Shaman".

Cocktail «Shaman» – «Shaman»

Ingredients:20 g of vodka, 1 chicken egg, 1 tablespoon of tomato juice, 1 teaspoon of lemon juice, 1 teaspoon of ketchup (or chili ketchup), salt and pepper on the tip of a knife. Method of preparation: Separate the yolk from the white. Place all the remaining ingredients in a shaker. Mix well and pour into a cocktail glass. Then carefully transfer the yolk there. If desired, you can sprinkle with very finely chopped parsley or cilantro, considering that both herbs have a strong characteristic taste and smell.

Cocktail "Bad Red" - "Bad Red"

Ingredients:50 g gin, 2 teaspoons lemon juice, 1 teaspoon ketchup, 100 ml tomato juice, ice cubes, salt and pepper. Method of preparation: Mix gin, tomato juice and ice (2-3 cubes) in a shaker, pour into a highball glass, add the remaining ingredients. It is recommended to drink through a straw.

Cocktail "Dragon's Breath"

Ingredients:30 g vodka, 2 teaspoons tomato ketchup (or chili ketchup), crushed ice. Method of preparation: Place the ingredients in a shaker, mix well. Pour into a shot glass. Drink in one gulp. The obligatory ingredient of the following cocktail, called "Kibitka" or "Povozka", is herbal liqueur. If you like the taste, be sure to buy a couple of bottles for future use: this liqueur will come in handy for making several interesting cocktails.

Cocktail "Kibitka" – "Wagon"

Ingredients:50 g of strong herbal liqueur, such as Czech Becherovka or German Jägermeister, or, in a pinch, Riga Balsam, diluted with water in a 2:1 ratio (the main thing is that the taste is bitter-tart, the aroma is noticeably herbal, and the strength is at least 35%), 1 teaspoon of tomato ketchup (or 2 drops of chili ketchup), pepper on the tip of a knife. Method of preparation: Pour the liqueur into a shot glass, add ketchup and stir (or drop in chili ketchup and do not stir). Drink in one gulp.

Cocktail "Red Snapper" («Red Perch») – «Red Snapper»

Ingredients:50 g gin, 125 ml tomato juice, 2 teaspoons lemon juice, 2 teaspoons tomato ketchup (or 1 teaspoon chilli ketchup), 2 drops Worcestershire sauce, salt and pepper on the tip of a knife. Method of preparation: Mix all ingredients in a shaker with a few pieces of ice. Fill a tall glass with the cocktail, leaving the ice in the shaker.

Cocktail "Red Dog" – "Red Dog"

Ingredients:20 g light sambuca, 20 g light tequila, 1 teaspoon ketchup diluted with water in a 1:1 ratio, pepper on the tip of a knife. Method of preparation: Pour sambuca into a tall narrow glass, lower a knife with a wide blade into the glass and very carefully pour the ketchup over it, add pepper, then carefully pour the tequila over the knife. In theory, you should get a three-layer cocktail. If not, stir everything with a stick and stick in a cheerful straw.

Cocktail "Tequila Maria" – "Tequila Maria"

Ingredients:25 g light tequila, 50 ml tomato juice, 10 ml lemon juice, 1 teaspoon ketchup (or chili ketchup), salt and pepper on the tip of a knife, ice. Mint and a slice of lime for decoration and aroma. Method of preparation: Put a few ice cubes in a tall glass, pour all the ingredients in, stir. Depending on your preferences, garnish with a slice of lime, a sprig of mint or a stalk of celery. For a snack! Despite the fact that alcohol is a high-calorie thing, many people have a serious appetite after drinking it. Of course, you can take care of it in advance and order pizza or sushi or prepare a snack yourself.

French sandwich "Parisian afternoon snack"

Ingredients:baguette, tomatoes, garlic, ketchup, cheese, ham, salami and dried Provencal herbs. Method of preparation: Preheat the oven to 150°C. Cut the baguette diagonally lengthwise. Place sliced ​​fresh tomatoes on it, then alternately put salami, ham and cheese on top, then garnish with ketchup, grated cheese and sprinkle with Provencal herbs. Line a baking sheet or frying pan with foil or baking paper, place the sandwiches on it, put in the oven and bake for 10-15 minutes. Haute cuisine appetizer If you want to go to great lengths and shock your friends and colleagues by serving a haute cuisine dish you prepared yourself, you will have to stock up on some really cool products. But the effect will be stunning.

Cocktail salad with ketchup and vodka "Let's discover Russia"

Ingredients:¼ cup tomato ketchup, 40 g marinated shrimp or crayfish tails, ½ salad onion, 10 g fennel, 30 g celery stalks, 40 g peeled and chopped cherry tomatoes, ½ teaspoon Worcestershire sauce, ½ teaspoon horseradish, 1 teaspoon vodka, 1 teaspoon olive oil, 1 teaspoon grape seed oil, lettuce leaves, basil, ground black pepper, lime, a pinch of sugar. Method of preparation: Cut celery stalks, fennel, salad onion into small cubes and marinate in grape seed oil mixed with half the lime juice and sugar. Marinate tomatoes in olive oil with lime juice and chopped basil. Then add ketchup, horseradish, Worcestershire sauce, vodka, season with black pepper and mix well. Serve in cocktail glasses or small salad bowls, hooking shrimp around the rim and garnishing with basil leaves.

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