The Cocktail recipe is from Saveur Magazine website. It is made up of two layers, the lower strawberry layer is frozen. I did not like the idea of freezing the glass with the strawberry layer in it so I froze this mixture separately like a sorbet and placed it in a chilled glass at the last minute. The top banana layer was then carefully poured in trying not to mix the two together.
Here is the recipe with method as published:
For 2 Beach Towel Cocktails
4 oz. white rum
3 oz. simple syrup
1 oz. fresh lime juice
1⁄2 oz. double cream
1 small banana, sliced
For the Frozen Strawberry Layer:
Puree half the rum, syrup, juice, berries, and 1 1⁄2 cups ice in a blender. Pour into 2 glasses; freeze.
For the Creamy Banana Layer
Puree remaining rum, syrup, juice, cream, bananas, and 1 1⁄2 cups ice.
Pour the banana layer over the frozen strawberry layer. Decorate the glass as you wish. Spoons, straws may be useful.
Serve straight away as the layers bleed into each other as it starts to melt. This was the first time I had tried making a frozen cocktail; think of it as an adult slush puppy!
There is a really detailed discussion of how to make a perfect prawn cocktail on the Guardian website and although I am not following the winning recipe it is really not far from what I think of as classic prawn cocktail and I have made the dressing in the same way except for using vodka instead of brandy.
You will need:
Crisp green salad leaves
Marie Rose Dressing
4 parts mayonnaise
one half part tomato ketchup
one quarter part Worcestershire sauce
one quarter part lemon juice
one quarter part vodka
tabasco to taste
Mix the prepared prawns into the dressing and serve with crisp lettuce/sweet salad leaves.
You do not want too much sauce and you need to make sure the prawns are quite well drained/dry if they have been frozen. Otherwise if still thawing prawns are added to the sauce water melting off from the frozen prawns will dilute the sauce into something too watery and unattractive.