webmztriss

Pee-wee still makes me crack up and  this video never gets old!  Thankfully, I’ve some what matured over the last fifteen years.  Back then a good time was slamming tequila shots and competing for the “worm”.    Truthfully, those were matches gladly lost.

Here’s to you, and here’s to me.  Forever friends, we shall be.  But if we should ever disagree.  FUCK YOU and here’s to me……..anonymous

Bell Pepper Margarita Garnished with Red Pepper Slices

Recipe:

• 1 3/4 oz reposado tequila
• 1/2 oz Cointreau
• 3/4 oz fresh lime juice
• 3/4 oz roasted pepper syrup

Chill a Martini glass.  Pour all the ingredients into a cocktail shaker.  Fill with cubed ice and shake well.  Double strain into the glass.  Top with bell pepper strips and serve.

Fiery Red Pepper and Jalapeno Syrup

Rachael jumped at the chance to show off in the kitchen and contributed this tasty take off of Margaritas! bell pepper syrup.  Per the book, remove the heads of two red bell peppers.  Sprinkle a pinch of black pepper and a little olive oil inside, and roast for 30 to 40 minutes.  Then mix 1 cup of granulated sugar with 2/3 cup tequila in a saucepan over medium heat.  Once the sugar has dissolved, chop the peppers and add to the pan.  Cook in a pan over low heat for 1 hour.  Leave to cool, then pass through a fine sieve.  For an additional kick, we added 2 jalapeno peppers to the roasting pan.

Korean Red Pepper Slices

For the garnish and a touch of heat we added red pepper slices that gave the cocktail distinct veins of pepperiness.  The heat I describe is not a bring it on Dante’s Inferno kind of heat, but more like a wind burn of heat.  We discovered Wang’s red pepper slices at one of our local Asian markets, but it’s also available on the web.  It’s a subtle red pepper from Korea.  The slices are more like delicate threads that tend to float, but provide visual interest when submerged in the glass.

This is a delicious cocktail balanced with sweet and hot pepper flavors that takes the edge off a chilly evening!

Enjoy!

When I drink, I think; and when I think, I drink……Frantouis Rabelais

“El Burro” Page 32 – Chapter Classic & Refined

Recipe: (tall glass, garnish 3 to 4 lime wheels)

• 1 3/4 oz reposado tequila
• 3/4 oz fresh lime juice
• 2 drops Angostura bitters (optional)
• 1/2 oz sugar syrup
• 1/2 cup ginger beer

Directions:

Fill a tall glass with cubed ice.  Build the ingredients over the ice in the order listed above.  Stir well with a bar spoon.  For the garnish cut a few slices from a whole lime.  Slide the slices down the inside of the glass.  Top up with cubed ice if necessary and serve.

This is a delicious margarita with layers of tartness, spices, and freshness.  Definitely one to enjoy again!  However, I’m going to stick with the prescribed mixing technique.  I was eager to take another whack at my shaker.  My El Burro had me looking like a real donkey using this new nemesis.  Another mixology tragedy was barely avoided when I nearly turned the contents into liquid explosive.  Agitating ginger beer in a sealed container will produce an explosive mixture.  Now I understand the reasoning behind the direction “stirred not shaken”.

We have now embarked on a new search for quality ginger beer.  Rachael is very particular about her ginger beer.  Spiciness is preferred over sweetness, and cane sugar verses high fructose corn syrup.   Her favorite Barritts is no longer available here in the states, and sad to say there’s only one left in our stock.

Here’s to cold nights, warm friends, and a good drink to give them……Author unknown