| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Beverage | 1 | Servings |
INGREDIENTS
| 2 | oz | Tequila (preferably aged Blue Agave) |
| 4 | Ice cubes | |
| 1/2 | ts | Triple Sec |
| Twist of lime zest | ||
| 1 | Strip (1/4×3/4-inch) Serrano chile (stem and seeds removed) | |
| Cocktail skewer |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 08:45:56 -0600 From: Judy Howle <howle@EbiCom.net> Here are some interesting recipes I found today on the WWW. Susan Feniger and Mary Sue Milliken of CITY and Border Grill restaurants in Los Angeles share their own special, exotic, mostly-Mexican cuisine with viewers on Too Hot Tamales. (TV FOOD NETWORK) http://www.foodtv.com/reclist.htm#spice In a pitcher or a cocktail shaker, combine the tequila and the ice cubes and stir or shake 20 times. Place the Triple Sec in a chilled cocktail glass, swirl it around to coat the inside of the glass, and discard it. Strain the tequila into the glass. Thread the twist of lime and the strip of chile onto the cocktail skewer, perch it on the rim of the glass, and serve at once. Yield: 1 martini CHILE-HEADS DIGEST V2 #265 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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