Cocktails and Relishes

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
The term cocktail is used not only for alcoholic beverages and vegetable and fruit juices but also for a group of appetizers made of seafood or fruit, usually with a tart or tangy sauce. Such cocktails are always served well-chilled, often on a bed of crushed ice.

Oysters and clams on the half-shell are popular seafood cocktails, as are shrimp, crabmeat, lobster, and firm, flaked white fish with an appropriate sauce. Recipes for a standard tomato-based cocktail sauce and for a lighter sauce called mignonette are included in Chapter 09.