On January 4th, Geoy Hayashi from American Beverage Marketers came by Houston’s to bring our Sales, Marketing, Returns, and Purchasing teams up to date with American Beverage’s (ABM) most popular brands – Master of Mixes®, Finest Call®, and REÀL®. All three contain a variety of mixes that go hand-in-hand with your spirits and a variety of other beverages. ABM thoroughly thought out each recipe for its products to insure the taste was just right, resulting in a variety of high quality cocktail mixes making them the ideal choice for any bar or restaurant.
Geoy also mentioned that ABM’s cocktail mixes go beyond their normal function as drink mixes, they are also very popular to use in the kitchen as well! Cook up some mouthwatering coconut shrimp with Coco REÀL or bake up some mini cherry-ginger cheesecakes bites with Ginger REÀL. The cooking options are endless with ABM’s versatile cocktail mixes!
American Beverage is here for you. It is safe to say that ABM prides itself on serving the needs of the customer through a commitment to caring about the details and not settling for anything less than excellent.
Check out the “ABM Cocktail Pro” app and try out some delicious recipes for yourself!
Coconut Shrimp
BATTER
- 1/2 cup flour
- 1/2 tsp. seasoned or garlic salt
- 1/2 tsp. baking powder
- 1/2 tsp. paprika
- 1/2 cup water
- 1/2 cup of Coco REÀL
- 1 egg
COATING
- 1/2 cup of bread crumbs
- 2 cups of shredded coconut
SHRIMP
- 1 lb. shrimp, (deveined, cooked, and peeled)
Heat 1 inch of vegetable oil in a heavy frying pan to 365°. Whisk together flour, salt, baking powder, and paprika in a medium sized bowl. Add water, Coco REÀL and egg and whisk until batter is smooth; set aside. In a separate bowl, mix together bread crumbs and coconut for coating. Thoroughly coat the shrimp with the bread crumbs and coconut mixture. Once oil is hot enough, fry shrimp until they are golden brown, turning once. Remove shrimp from oil and drain on a paper towel. Serve with desired dipping sauces and enjoy!
Mini Cherry-Ginger Cheesecake Bites
CRUST
- 1 3/4 cup graham cracker crumbs
- 1 tbsp. sugar
- 3/4 stick unsalted butter
CHEESECAKE
- 2 1/2 lbs. cream cheese, room temperature
- 1 cup sugar
- 1 tbsp. + 2 tsp Ginger REÀL
- 1/2 cup chopped maraschino cherries
- 2 yolks, room temperature
- 3 whole large eggs, room temperature
For Crust: Preheat oven to 350°. Combine all ingredients and press into form. Bake at 350° for 10 minutes until crisp and golden.
For Cheesecake: Reduce the oven to 300°. In mixer with beater attachment, beat cream cheese, sugar, and Ginger REÀL until smooth. Scrape down sides of bowl. Add eggs and egg yolks and mix until completely smooth but do not over mix. Pour batter into form and bake until set and firm, 15 – 20 minutes. Chill completely and garnish with maraschino cherries. Enjoy!
Photos courtesy of American Beverage Marketers®
