Blanchi Cook Up: Fireside Fish & Cocktails on the Beach in Trinidad & Tobago 🇹🇹 Foodie Nation

Large-Batch "Spicy Sunset" Cocktail for 5-10 People

If you want to make this drink for a group, here's how you can scale up the recipe:

Ingredients (for 5-10 people)

1 1/2 cups vodka (12 oz)

3 cups Bloody Mary mix

1/2 cup fresh lime juice

1/2 cup orange juice

1 tsp sea salt

1 tsp ground black pepper

Ice (enough for each glass)

Garnishes: celery stalks, lime wedges, and cherry tomatoes (optional)

Instructions

In a large pitcher or punch bowl, combine the vodka, Bloody Mary mix, lime juice, orange juice, salt, and black pepper.

Stir well to combine all the ingredients.

Refrigerate the mixture for about 30 minutes to chill it (optional but recommended).

When ready to serve, fill glasses with ice and pour the cocktail mixture over the ice.

Garnish each drink with a celery stalk, lime wedge, and cherry tomato.

Bloody Mary Seasoned Whole Red Snapper Wrapped in Fig Leaves

Ingredients

1 whole red snapper, cleaned and gutted

1/4 cup Bloody Mary mix

1 tbsp Worcestershire sauce

1 tsp paprika

1 tsp garlic powder

1 tsp ground black pepper

1/2 tsp sea salt

1/2 tsp pepper sauce (optional)

1/4 cup green seasoning

2 tbsp coconut oil

6-8 fig leaves, washed and dried

Foil Paper

Fresh herbs (like thyme, parsley, or rosemary)

Method

In a small bowl, mix the Bloody Mary mix, Worcestershire sauce, paprika, garlic powder, black pepper, sea salt, and pepper sauce (if using).

Rub the seasoning mixture all over the red snapper, including the inside of the cavity.

Place a few sprigs of fresh herbs inside the fish for added flavor.

Lay the fig leaves on a flat surface and place the seasoned fish in the center. Wrap the fish carefully with the fig leaves & foil to fully enclose it.

Preheat your coals or firewood to medium-high heat.

Place the wrapped fish on the grill directly over the coals. Cook for 20-25 minutes, turning occasionally to ensure even cooking. The fish should be cooked through and the fig leaves should have a slight char.

Serve the fish hot, with fresh lemon wedges on the side.