Julie’s Octopussy Cocktail
A.K.A. Beneath The 12 Mile Reef
This cocktail is based on a recipe that I found on the back of some octopus ice cube mold that I bought in Tarpon Springs. I wanted to ‘Greek it up’ and add some Ouzo, a Greek liquor.
I made the ice cubes by pouring water into the mold and adding a drop of blue food coloring to each octopus.
4 oz. Vodka
2 oz. Raspberry Liquor
2 oz. Blue Curacao
1 oz. Ouzo (Greek Liquor)
2 oz. Diet Cranberry/Pomegranate Juice
Splash of Diet Ginger Ale (Optional)
Add all the ingredients to a martini shaker and shake. Pour into a glass, add an octopus ice cube then you are all set.
Don’t forget the Octopussy
As with all alcohol you need to serve drinks with plenty of munchies.
Here is an excellent Greek yogurt dill dip with pita chips. The recipe called for sour cream and mayo but I used Greek yogurt instead. We also topped it off with some lemon pepper.
I also used mini boat paddles as serving spoons.
Better yet, how about some canned octopus on pita chips?
Or what about some baby octopus?
How about some Calamari and Conch Fritters with a Spicy Dipping Sauce?
Here I have incorporated an elephant ear sponge and a finger sponge interspersed with some lovely white orchids and some seashells. My cocktail shakers also have seashells on them. I also added some votive candles to the tops of some knobby star fish and a sea urchin. Oh, and a plastic octopus to the top of a glass bowl with some sand and sea shells, to simulate a fish bowl.
This has become a fun cocktail for us whether we serve it at the beach condo or at our house.
And just to give you an extra bonus….. Here is our Tasso the Fish.
He is quite photogenic. We named him after a famous Greek sponge diver.
Visit Tasso’s Bubbles to Meet Tasso:
To learn about Tarpon Springs and it’s Greek Sponge Diver’s then visit Blog Post of our trip there:
Thank you for joining us,
Julie and Gordon