Guest at No Facilities (Companion Post)

Posted on by Teagan Riordain Geneviene

Sunday, October 18, 2026

Curley the bartender holding A Peril in Unseen Frequencies
Curley the bartender at No Facilities holding A Peril in Unseen Frequencies

Hello, all.  If you remember my little pirate-themed party, you probably remember that I borrowed Curley, the bartender from Dan Antion‘s No Facilities virtual bar.  On Saturday, Curley took it upon himself to return the favor and invite me to the bar.  Dan got into the spirit of things.  He’s a great host.  His buddy, David dressed up for the party too, but he wouldn’t let me take a picture.

Dan dressed for the party, with his book, The Museum Murders  Click the underlined link to get his book.
Click here for Dan’s fun post!

 Clover Flanagan, one of the central characters from my 1920s paranormal series, and the narrator of A Peril in Unseen Frequencies, accompanied me.  We brought refreshments that were popular in the Roaring Twenties — a classic Shrimp Remoulade appetizer, and a bubbly French 75 champagne cocktail.  Today I’m posting recipes for those delectible delights.

French 75

French 75 champagne cocktail, Adobe Stock

Let’s start with the cocktail because that recipe is shorter. A classic French 75 is a bright, bubbly, and citrusy cocktail made with gin, fresh lemon juice, simple syrup, and Champagne. 

Ingredients (1 Serving)

  • 1 ounce gin (such as London dry gin)
  • ½ ounce fresh lemon juice
  • ½ ounce simple syrup
  • 3 ounces chilled Champagne (or brut sparkling wine)
  • Lemon twist, for garnish

Instructions

  1. Shake: Add the gin, fresh lemon juice, and simple syrup to a cocktail shaker filled with ice. Shake vigorously for about 10 to 15 seconds until well-chilled.
  2. Strain: Strain the mixture into a chilled Champagne flute.
  3. Top: Slowly top with the chilled Champagne.
  4. Garnish: Add a lemon twist to the rim or drop it into the glass. Serve right away.

Shrimp Remoulade

Classic Shrimp Remoulade is a traditional New Orleans Creole cold appetizer featuring poached, seasoned shrimp tossed or smothered in a zesty, spicy, mayonnaise- and mustard-based sauce, typically served over crisp butter lettuce. The following recipe yields about 4 to 6 appetizer servings.

Rémoulade Sauce Ingredients

  • 1 egg yolk
  • ¼ cup Creole mustard (preferably Zatarain’s) or spicy whole-grain mustard
  • 2 ½ tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt (plus ¼ teaspoon extra)
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 1 clove garlic, minced and mashed into a paste
  • ¾ cup vegetable oil
  • ¼ cup olive oil
  • ½ cup finely minced celery
  • ¼ cup plus 2 tablespoons minced green onions (white and green parts)
  • ¼ cup mayonnaise
  • 1 tablespoon ketchup
  • ¼ teaspoon Worcestershire sauce

Shrimp Ingredients

  • 1 large onion, peeled and halved
  • ¼ cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ teaspoons liquid crab boil (preferably Zatarain’s)
  • 1 ½ pounds large Gulf shrimp, peeled and deveined
  • Finely sliced fresh chives (for garnish, optional)

Instructions

  1. Make the Rémoulade:
  • In a nonreactive mixing bowl, whisk together the egg yolk, Creole mustard, red wine vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper.
  • Add the minced garlic paste to the bowl and whisk well.
  • Combine the vegetable oil and olive oil in a measuring cup with a pour spout. While whisking vigorously, slowly drizzle the oil blend into the mustard mixture until a thick, smooth emulsion forms.
  • Stir in the minced celery, green onions, mayonnaise, ketchup, and Worcestershire sauce.
  • Cover and chill in the refrigerator for at least 1 hour (up to 2 days in advance).
  1. Boil and Shock the Shrimp:
  • Fill a large saucepan two-thirds full with water, add the onion halves, and bring to a boil over medium-high heat.
  • In a separate large bowl, combine 1 quart of cool water, 1/4 cup kosher salt, lemon juice, liquid crab boil, and 2 quarts of ice to make a seasoned ice bath.
  • Drop the shrimp into the boiling water and cook for 2 minutes. Remove immediately from the heat and let sit in the hot water for 1 more minute.
  • Drain the shrimp promptly and plunge them into the ice bath until completely cool.
  • Drain well in a colander, pat dry, and refrigerate until ready to serve.
  1. Assemble:
  • Toss the chilled shrimp with a generous amount of the rémoulade sauce until well coated.
  • Serve in chilled bowls or over a bed of shredded iceberg lettuce, garnished with fresh chives.
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Comments are closed here.  I hope you’ll join us at Dan’s fun post.  Next week I’m back to my normal blogging schedule. Thanks for hanging out with me.  Hugs!

Click here!
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Of course, I can’t leave out the obligatory shameless self-promotion.  My new novelette is on sale at a minimal price through October.

A Peril in Unseen Frequencies

Universal Purchase Links

Kindle:  relinks.me/B0HKPZ7TH4

Paperback:  relinks.me/B0HKTFCD8Z

Virtual Voice Audiobook:  relinks.me/B0HKNDVYDM

A Medium’s Peril full series link: relinks.me/B0CG2SXX24

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Copyright © 2026 by Teagan Ríordáin Geneviene

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