Tasty, Tasty: Easy Cocktails And Meals For Memorial Day

This holiday, swipe left on hot dogs and cole slaw and go for some delicious and creative fare.

Monday is Memorial Day, but if you’re having friends over you’re going to have step it up a notch from the usual backyard barbecue.

Secret Guide to Fabulous

Fortunately the Secret Guide to Fabulous crew boys have some easy recipes for tasty cocktails, a delicious seafood poke and dairy-free coconut ice cream. Enjoy!

Watch The Secret Guide to Fabulous: Summer on May 30 at 10pm on Logo.


Mezcal Me Maybe

2 oz. mezcal
3 oz. soda
3 oz. grapefruit juice
Full glass with ice

Red, White & Booze

1 oz. Campari
1 oz. gin
1 oz. sweet vermouth
Freeze Campari in ice cube tray. Blend Campari cubes and regular ice cubes in blender

Caffeine Fiend

3 oz. cold brew coffee
2 oz. cola
2 oz. rum
1oz. Coffee liquor
1/2 oz. cream

Serve over ice


Tuna and Salmon Poke with Avocado

Poke is a raw fish salad popular in Hawaiian cuisine. A great way to serve it if you’re hosting a gathering is to allow guests to choose their own ingredients and garnishes.

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Raw Tuna
Cooked Salmon

Sushi Rice
Buckwheat noodles


Marinated seaweed (Purchase prepared)
Thinly sliced sauteed kale
Thinly sliced sauteed spinach

Sesame Soy Ponzu Dressing

½ cup of reduced-sodium soy sauce
2 tablespoons of toasted sesame oil
¼ cup of ponzu sauce (can be substituted with a mix of citrus juices)
2 tablespoons of rice vinegar
1 tablespoon of brown sugar

Sambal Oelek Mayo
1 cup of mayonnaise
2-3 tablespoons of sambal oelek, depending on preference
2 tablespoons of toasted sesame oil
1 tablespoon of mirin
1 tablespoon of soy sauce
1 tablespoon of rice vinegar


Pickled Cucumbers
Pickled Jalapenos
Pickled Radishes
Pickling Liquid
½ cup of rice vinegar
Juice of 1 lime
3 tablespoons of sugar
2 tablespoons of soy sauce
2 tablespoons of fish sauce
2 garlic cloves, crushed

Sesame seeds
Scallions, thinly sliced
Crushed nuts (peanuts or almonds)


Dairy-Free Coconut Ice Cream

Two scoops of coconut ice cream
3½ cups of full fat coconut milk
½ cup of sugar
¼ cup of coconut oil
1 teaspoon of pure vanilla extract
¼ teaspoon of salt

In a medium pot, whisk together all of the ingredients and cook over medium heat until sugar has dissolved. Transfer to a cowl and cover. Refrigerate the coconut ice cream base for 4 hours, or until completely chilled.

Add the base to an ice cream maker and churn as according to manufacturer’s instructions. For soft serve ice cream, serve immediately. For a firmer, scoopable version, transfer to a container and freeze for at least an hour or overnight. Serve and enjoy!

Fig jam & smashed blackberries: Add fig jam to base before churning, add blackberries during the last two minutes of churning
Fresh strawberry puree & balsamic vinegar: Add before churning.
Mint extract, coffee and chocolate shavings: Add mint extract & instant coffee granules to base before churning, add chocolate shavings during the last two minutes of churning.
Maple syrup & bacon: Add maple syrup to base before churning, add bacon bits during the last two minutes of churning.
Rosemary & honey: Add rosemary powder & granulated honey before churning.

Watch the Secret Guide to Fabulous: Summer on May 30 at 10pm on Logo.