| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Newspaper, Alcohol, Beverages |
24 |
Ounces |
INGREDIENTS
| 1 |
|
Bottle silver tequila |
| 1 |
|
Peel of orange; cut in |
|
|
. continuous spiral |
| 1 |
|
Peel of lime; cut in |
|
|
. continuous spiral |
| 6 |
oz |
Cointreau |
INSTRUCTIONS
Share a shot of tequila with a friend while making this. Add citrus peel to
tequila remaining in bottle, and then add the Cointreau to taste. Keep
refrigerated and serve in sherry glasses. Remove citrus peel if liqueur
starts to become bitter. It can be served straight or on the rocks with a
twist of orange peel.
Take a bottle of this to the host of a dinner party instead of a bottle of
wine.
Nutritional analysis per servinq: 155 calories, trace of fat, 3 grams
carbohydrates, O cholesterol, 1 milligram sodium.
Source: Tequila: Cooking with the Spirit of Mexico
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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