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Erick Williams' Cantina Rosa in Hyde Park celebrates tequila and mezcal, but also offers thoughtful non-alcoholic options like the Horchata Fizz, which you can make at home.
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For years, I poached or boiled shrimp for shrimp cocktails, which many recipes call for. It was the same routine: Bring a pot of water to a boil, salt, and add the shrimp. Cook for maybe 5 minutes.