| 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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