Backyard Happy Hour with Beach Inspired Bites
Here’s the plan for happy hour at your house with sangria, ceviche, guacamole and salsa! These are all easy, delicious, and festive recipes sure to set the scene for a fun night in your own backyard.
2 ripe avocados, peeled and pitted
¼ cup peeled and finely chopped plum tomatoes
4 tsp seeded and minced jalapeno pepper
¼ cup chopped green onion
1 tsp minced garlic
¼ cup chopped fresh cilantro leaves
1 tbsp freshly squeezed lime juice
2 tsp fresh orange juice
2 tsp fresh lemon juice
Salt and freshly ground black pepper
In a bowl, mash all of the ingredients together with a fork or potato masher until blended and somewhat chunky.
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
1 lb. halibut, sea bass or red snapper fillets (or use a mixture of fish and shrimp)
5 -6 limes (enough juice to cover fish)
1 cup diced fresh tomato
4 tablespoons chopped cilantro
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
2 jalapeno peppers, chopped (or more to suit your taste)
1 medium onion, finely chopped
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp). Marinate fish in the lime juice in the fridge for about 2 hours (this step cooks the fish). Stir often. Pour off most of the lime juice (just leave it moist). Add remaining ingredients. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
– Sangria is originally from Spain.
– In the US, Sangria was first tasted in the 1964 World’s Fair in New York.
– Generally made with red wine (Sangria Roja), the summer months can often inspire a lighter version made with white wine (Sangria Blanca).
For your Backyard Happy Hour make one red and one white! Cheers!
Sweet & Sassy Moscato Sangria
1 bottle of Sweet & Sassy Moscato
½ cup orange liqueur (like Triple-Sec)
1 liter Club Soda
1 Peach, sliced
1 Apple, sliced
1 Orange, unpeeled and sliced
1 Lemon, unpeeled and sliced
Strawberries, blueberries and any other local, seasonal fruits
Fresh mint for garnish
Pour me into a large pitcher along with the liqueur and club soda. Add the fruit. Let us mingle…get to know each other for a few hours. Pour us into a tall glass with ice and top with a bit of mint to make us look gorgeous. We girls like our accessories!
Rachael Ray’s Italian Sangria
1 750-ml bottle dry white wine (We recommend Middle Sister Drama Queen Pinot Grigio)
1 cup grapefruit liqueur, such as Campari
2 lemons, thinly sliced, seeds discarded
2 oranges, thinly sliced, seeds discarded
Ice cubes, as needed
1-liter club soda or seltzer water
In a large pitcher, combine the wine, grapefruit liqueur and citrus slices. Refrigerate until ready to serve (can be refrigerated up to 2 days).
To serve, fill glasses with ice, fill 3/4 full with the punch and top off with a splash of club soda or seltzer water.
Bobby Flay’s Red Wine Blueberry Peach Sangria
1 cup fresh blueberries
1 cup simple syrup (equal parts water and sugar heated until sugar dissolves: cool)
1 bottle dry and fruity red wine (We recommend Middle Sister Mischief Maker Cabernet Sauvignon)
1/4 cup Triple Sec
1/4 cup brandy
1 orange, thinly sliced
1 peach, pitted and thinly sliced
Combine the blueberries and simple syrup in a pitcher and lightly muddle them with a potato masher. Add the wine, Triple Sec, brandy, and orange and peach slices. Cover the pitcher and refrigerate for at least 4 hours or up to 24 hours.
Guy Fieri’s Sangria Perea
3 cups ice cubes
1/4 cup lemon slices
1/4 cup lime slices
1/4 cup orange, slices
1/4 cup pineapple chunks
1/4 cup seedless grapes
2 cups red wine (We recommend Middle Sister Wild One Malbec)
1/2 cup peach brandy
1 cup orange juice
1 cup lemon/lime soda
In a pitcher, add all the ingredients and stir to combine. Ideally, you want to wait about 1 hour for the fruit and the wine to infuse each other, but you can drink it right away.
Download this handy Sangria guide from our friends at Sisterhood Direct and put together your own Sangria creation.