Yum!!!
Serves 1.
2 oz. tequila
1/2 oz. triple sec
2 lemon wedges
2 lime wedges (plus one for garnish)
2 teaspoons sugar
4 slices of cucumber
3 slices jalapeño
coarse sea salt
Instructions
1. Muddle ice, lemon, lime, sugar, jalapeño and cucumber in a pint glass.
2. Add tequila and triple sec, shake with a Boston shaker and pour into a salt rimmed glass.
Steve’s favorite!!!
Serves 1.
2 oz. tequila
1 oz. simple syrup
3/4 oz. triple sec
4-5 chunks of fresh pineapple
2 slices jalapeño (red or green)
2/3 of one lime, cut into wedges
Instructions
1. Muddle pineapple, jalapeño, and lime wedges with ice in a pint glass. Add tequila, triple sec, and simple syrup. Shake briskly and garnish with a chunk of pineapple, jalapeño or lime.
Hello Tequila!!! Steve and I are emptying our liquor cabinet…we don’t want any booze to go to waste….that would just be alcohol abuse. We’re currently working on making a bottle of Quervo 1800 and a GIANT bottle of Sauza disappear….and it’s been slow going. Our herb garden is still going strong….even though it’s January, so I figured why not pretend it’s summer and whip up a boozy summer cocktail.
Not your traditional Paloma
(serves 1-2 depending on the size of your glass)
2 oz. tequila
4 oz. grapefruit juice
1 oz. oregano simple syrup
club soda
coarse sea salt
Instructions
1. Salt rim of a glass.
2. Add ice, tequila, grapefruit, simple syrup and club soda. Stir gently.
Note: this cocktail can be shaken and strained and served up (add club soda AFTER you shake it) or built over ice in a glass…it’s your call.
Served on the rocks
1-2 sprigs oregano (more if you want it to really stand out)
1/4 cup water
2 tablespoons sugar
1. In a small saucepan bring water to boil, add oregano and sugar. Stir until sugar has dissolved. Allow to cool before adding to cocktail.
