Bloody Mary-Style Gin Cocktail Sauce
Give your next seafood spread a fresh twist with this gin‑spiked cocktail sauce. Bright and tangy, it balances the familiar sweetness of ketchup and chili sauce with a zing of horseradish, a squeeze of lemon, and just enough gin to bring herbaceous depth. Whisked together in minutes and chilled until serving, it’s the simplest way to up your appetizer game without fuss.
Why You’ll Love It:
- Ups the classic: Just a teaspoon of gin amplifies aromatics already present in Worcestershire, lemon, and hot sauce.
- Five-minute prep: Stir, chill, serve–no cooking required.
- Make-ahead friendly: Flavors meld and improve after a short rest in the fridge.
- Versatile: Delicious with everything from shrimp cocktail (either a classic version or oven-roasted shrimp cocktail), raw oysters, and even crispy calamari.
If you’re enjoying a larger seafood spread, consider making homemade mignonette as well. These two easy sauce recipes often accompany each other when enjoyed with shellfish, pleasing those looking for a classic cocktail dip as well as a brighter, more acidic seafood sauce.
Expert Tips
- Choose a bold gin. London dry styles (think Beefeater or Tanqueray) reinforce the sauce’s citrus-juniper notes. Delicate, cucumber-forward gins can get lost.
- On selecting horseradish: Use prepared horseradish, not creamed. If yours is particularly fiery, start with less and taste as you go.
- Balance the heat. Hot sauce brands vary; add a dash, taste, then build. The sauce should feel tingly, not scorching.
- Serve it chilled. I recommend at least 30 minuted in a fridge, which can smooth out the sharp edges and helps the gin integrate seamlessly.
The Gin Is Subtle
You’ll notice a bright, herbaceous finish rather than an overt “gin” flavor. Sensitive palates can start with ½ teaspoon.
Classic and Creative Serving Suggestions
Of course you can stick to serving this as a zesty shrimp sauce for cocktail (for a beautiful presentation, serve the shrimp piled high on crushed ice!), but it would also be delicious drizzled over chilled poached salmon or tossed with crabmeat, kind of like a seafood salad.
A few other ideas:
- Raw bar favorites–oysters, clams, snow-crab claws.
- Crispy coconut shrimp or beer-battered fish
- As a spread for lobster or shrimp rolls in place of mayo or butter.
Got 5 Minutes? You Can Make Cocktail Sauce
Combine all cocktail sauce ingredients in a bowl, then whisk well. You can enjoy it immediately or pop it in the fridge covered for 30 minutes or up to 3 days.
Flavors continue to develop, so consider making it the day before. Give it a quick stir before plating if any separation occurs.
Fun Use For Leftovers:
Whisk a spoonful into Bloody Marys, fold into mayonnaise for a zippy sandwich spread, or stir into tomato soup for an extra kick.
And before you ask, yes, you can substitute the gin with a different type of alcohol. Vodka would probably be the closest substitute, while tequila (depending on the variety) would add a bit more bite.
This easy seafood dipping sauce hits all the right notes: bright and tangy with a balanced heat and sweetness. It’s the simplest way to upgrade a classic cocktail dip with rave-worthy results every time!
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Easy Seafood Cocktail Sauce with Gin
Equipment
Ingredients
- ½ cup Ketchup
- ¼ cup Heinz chili sauce
- 2 Tbsp prepared horseradish
- 1 Tbsp fresh lemon juice, from half a small lemon
- 3-4 dashes of hot sauce, such as Tabasco
- 1 tsp gin
- ½ tsp Worcestershire sauce
Instructions
- Make cocktail sauce. Combine ½ cup Ketchup, ¼ cup chili sauce, 2 Tbsp horseradish, 1 Tbsp fresh lemon juice, 3-4 dashes of hot sauce, 1 tsp gin, and ½ tsp Worcestershire sauce in a bowl. Whisk to combine, then refrigerate until needed. Enjoy with your favorite seafood dishes!
Notes
- Nutrition facts assume 8 servings.
- This can be used immediately, but the flavor will intensify as it sits. Pop it in the fridge covered for 30 minutes or up to 3 days. Stir before plating if any separation occurs.
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