Name: Cocktail Sauce
Ingredients: A Seaworthy Side Fresh and zesty cocktail sauce is a perfect pairing for all your favorite seafoods. Our recipe uses a splash of Everclear® to accentuate those spicy; tangy flavors you love. Ingredients: 1 tbsp. Olive Oil 1 Small Shallot; diced 1 tbsp. Tomato Paste ¼ c. Everclear® 1 c. Ketchup ¼ c. Freshly Grated Horseradish 2-3 tbsp. Lemon Juice 1 tsp. Worcestershire Sauce ½ tsp. Hot Sauce Salt and Pepper to taste Instructions: Heat a small saute pan on medium low then add the olive oil; let heat for a minute. Saute the shallot until softened; about two minutes. Add the tomato paste to the shallot and let caramelize for a couple of minutes.Deglaze the pan with Everclear and cook until most of the liquid cooks off. Add the caramelized shallots and tomato paste to a bowl. Stir in the ketchup; horseradish; worcestershire sauce; tabasco; and lemon juice. Taste for seasoning and adjust the salt and pepper to taste. Enjoy with your favorite seafood. Please Enjoy Responsibly

A Seaworthy Side
Fresh and zesty cocktail sauce is a perfect pairing for all your favorite seafoods. Our recipe uses a splash of Everclear® to accentuate those spicy, tangy flavors you love.

Ingredients:
1 tbsp. Olive Oil
1 Small Shallot, diced
1 tbsp. Tomato Paste
¼ c. Everclear®
1 c. Ketchup
¼ c. Freshly Grated Horseradish
2-3 tbsp. Lemon Juice
1 tsp. Worcestershire Sauce
½ tsp. Hot Sauce
Salt and Pepper to taste

Instructions:
Heat a small saute pan on medium low then add the olive oil, let heat for a minute. Saute the shallot until softened, about two minutes.
Add the tomato paste to the shallot and let caramelize for a couple of minutes.Deglaze the pan with Everclear and cook until most of the liquid cooks off.
Add the caramelized shallots and tomato paste to a bowl. Stir in the ketchup, horseradish, worcestershire sauce, tabasco, and lemon juice. Taste for seasoning and adjust the salt and pepper to taste. Enjoy with your favorite seafood.

Please Enjoy Responsibly

Created By: Vanessa Dora Lavorato

Vanessa is a chocolatier, tv host and food stylist in Berkeley, CA. Her cannabis confiserie Marigold Sweets has been featured in Vogue, LA Times and PAPER magazine. She co-hosted on VICELAND’s James Beard-nominated cannabis cooking show Bong Appétit. She also hosts a weekly edible live-demo for The Edible Club. View more of her recipes here.