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Cocktail Recipes And Appetizers For Poker Game Night

Appetizers For Poker cover

The air is getting electrified with anticipation as the sun begins to set. Welcome to the enchanted world of poker game night. The clink of chips, the shuffle of cards, and the hope of a winning hand. Enhance your gaming experience with a selection of tempting appetizers and easy cocktail recipe ideas that will make your evening into a memorable house party. Explore the culinary and mixological worlds as we reveal a party menu that has been specially designed for your game night adventure.

Three Cocktail Recipes With Appetizers

1. Royal Flush Martini

Royal Flush Martinii
The Royal Flush Martini will help you enter the world of luxury; it is an easy cocktail recipe befitting of a poker game night's splendour. This classy drink creates a harmonic blend that is both refreshing and sophisticated by fusing the crispness of Tanqueray No. Ten Gin with the subtle sweetness of raspberry liqueur. 

Ingredients
- 50 ml Tanqueray No. Ten Gin
- 30 ml raspberry liquid
- 15 ml lemon juice
- Ice cubes
- Fresh raspberries for garnish

Method
- Fill a cocktail shaker with ice cubes.
- Pour in the Tanqueray No. Ten Gin, raspberry liquid, and lemon juice.
- Shake vigorously until well chilled.
- Strain the mixture into a chilled martini glass.
- Garnish with fresh raspberries.

Garlic Parmesan Chicken Bites

Ingredients
- 500g boneless chicken pieces, cut into bite-sized chunks
- 2 cloves garlic, minced
- 50g grated Parmesan cheese
- 1 cup breadcrumbs
- Salt and pepper, to taste
- Olive oil, for frying

Method
- In a bowl, mix minced garlic, grated Parmesan cheese, breadcrumbs, salt, and pepper.
- Coat each chicken piece with the breadcrumb mixture.
- Heat olive oil in a pan over medium heat.
- Fry the coated chicken pieces until golden brown and cooked through.
- Drain on paper towels to remove excess oil.
- Serve!

2. Ciroc Ace Mule

Ciroc Ace Mule
Embrace boldness in your poker game night with this easy cocktail recipe to savour on! The Ciroc Ace Mule uses the crip Ciroc Ultra Premium Vodka and zing of ginger beer to offer a refreshing and vibrant flavour profile. 

Ingredients
- 60 ml Ciroc Ultra Premium Vodka
- 20 ml lime juice
- 100 ml ginger beer
- Lime wheel and mint sprig, for garnish

Method
- Fill a copper mug with ice cubes.
- Pour in the vodka and lime juice.
- Top off with ginger beer and gently stir.
- Garnish with a lime wheel and a sprig of mint.

Loaded Potato Skins

Ingredients
- 4 large russet potatoes, scrubbed and halved
- 200g shredded cheddar cheese
- 150g cooked bacon, crumbled
- 100g sour cream
- Chopped chives, for garnish
- Salt and pepper, to taste

Method
- Preheat the oven to 200°C.
- Scoop out the potato flesh, leaving a thin layer inside the skins.
- Brush the potato skins with olive oil and season with salt and pepper.
- Bake the skins for about 20 minutes or until crispy.
- Fill each skin with shredded cheddar cheese and bacon.
- Return the skins to the oven and bake until the cheese is melted and bubbly.
- Top with a dollop of sour cream and chopped chives.
- Serve the Loaded Potato Skins alongside the Ciroc Ace Mule and savour the winning combination.

3. Wild Captain Mojito

Wild Captain Mojito
A cocktail recipe that is as unpredictable and savvy as a wild card! Savour upon this cocktail recipe made with Captain Morgan Rum’s warm and spicy notes and zesty and refreshing lemon.

Ingredients
- 45 ml Captain Morgan Rum
- 30 ml Lime juice
- 20 ml simple syrup
- Fresh mint leaves
- Soda water
- Lime wedge or mint sprig for garnish

Method
- In a glass, muddle fresh mint leaves with lime juice and simple syrup.
- Fill the glass with ice cubes.
- Pour in the Captain Morgan Rum.
- Top off with soda water and stir gently.
- Garnish with a lime wedge and a sprig of mint.
- Serve and sip!

Bruschetta with Tomato and Basil

Ingredients
- Baguette slices toasted
- Ripe tomatoes, diced
- Fresh basil leaves, chopped
- Balsamic glaze
- Olive oil
- Salt and pepper, to taste

Method
- Arrange the toasted baguette slices on a platter.
- In a bowl, mix diced tomatoes, chopped basil, olive oil, salt, and pepper.
- Spoon the tomato mixture onto the baguette slices.
- Drizzle with balsamic glaze.
- Serve the Bruschetta with Tomato and Basil alongside the Wild Captain Mojito and savour the harmonious flavours.