Meal/Course - Drink
Serve this more northern version of the Mexican drink as a chaser to
straight tequila in a glass rimmed with salt. Sip the tequila, then the
sangrita, then suck on a lime slice. Repeat the procedure as often as
you dare! Or, mix the tequila into the sangrita.
This recipe is a variation on spiced vodkas but with Mexican spices. It
can be used in any drink recipe requiring tequila, or downed straight.
Note: This recipe requires advance preparation.
Chiles and cumin combine here to create the olfactory essence of the Border. Most any type of small chile pepper that you can get in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat--the longer the chiles are left in, the hotter the liquor will get!
My friend Richard Sterling developed this recipe, which is his version
of how the Spaniards transformed Montezuma’s favorite spicy beverage
with the addition of alcohol. He commented: "Salud! Drink to the Old
World and the New."
"This recipe was handed down from a singer who swears she has stopped numerous sore throats by drinking this tea regularly upon any hint of a cold," says Brenda Roes of Glendale, California. "I've since added to it, and it has helped me combat the winter nasties. It tastes horrible."
Inspired by the recent earthquake that shook New York City, Riazul tequila has furnished a three-part cocktail recipe for at-home mixology:
In 1969, our Canadian neighbors in Calgary invented the Caesar Cocktail to celebrate a new restaurant. The drink now consistently ranks in the top ten favorites. With the addition of wasabi, this recipe takes the Bloody Caesar to where no drink has gone before.
So named because it was served to visitors of chili con carne cookoffs
by the Red Ass Chili Team. This mix will spice up your morning and
possibly help with that hangover from the night before. Omit the
habanero unless you like it extremely hot! I've heard that this mix is
also good without alcohol, but I've never tried it that way.
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