Firewater Friday - Baby Guinness

I fell in love with Patron XO Café at first taste.  It is smooth and delicious and very coffee.  Mixed with Bailey's it simply wonderful!

Baby Guinness 

1.5 oz Patron XO Café Tequila
3/4 oz Bailey's Irish cream

In separate containers chill Patron XO and baileys over ice. Pour Patron XO in small cocktail glass, then slowly pour the Baileys down the side of the glass to float on top.

Firewater Friday - Aye Carumba Cafe

Patron XO Cafe is a blend of tequila and coffee. This rich coffee liqueur is wonderful all on its own but in a cup of coffee?  Aye Carumba!!!  

Mmm, sounds like a little piece of caffeinated heaven to me!

Aye Carumba Cafe

1 1/2 oz Patron XO Cafe
Brewed Coffee
Half-and-Half
Sugar (if desired)

In a heated coffee mug add Patrón XO Café. Add half-n-half and sugar (if desired).  Fill mug with coffee.

Firewater Friday - Basil Cucumber Margarita

This cocktail combines and interesting mixture of ingredients to make a unique and refreshing beverage.

Basil Cucumber Margarita

2 Ounces Tequila
1.5 Limes
1 Ounce Clear Agave Nectar
Fresh Basil
3 Slices Cucumber

Muddle the basil and cucumbers in the agave nectar.

Add the tequila, lime juice, and rocks.

Shake very well, and pour over the rocks, no salt.

Add a dash of white or black pepper on top.

Garnish with a cucumber slice.

Firewater Friday - Maria Sangriento

I made up this drink one morning when . . . well . . . I needed a drink.  Yeah, it was starting out to be that kind of day.  It's pretty darn good and a fun substitution for a traditional bloody mary.


Maria Sangriento


2 Oz Tequila
6 Oz Tomato Juice (Or V-8)
2 Shakes Red Hot Sauce
0.5 Oz Lime Juice
Fresh Ground Pepper


Grind pepper into glass and add a few shakes of hot sauce.  

Add Tequila and top with tomato juice.

Finish with a good squeeze from half a lime.  Garnish with lime wedge.

Enjoy!

Firewater Friday - Piña Picante Cocktail

Piña Picante Cocktail

1 oz. Jalapeno Infused Tequila
1/2 oz Triple Sec
Pineapple Juice
Lime Squeeze

Fill a glass with ice.  Pour the tequila and triple sec over the ice.  

Top pineapple juice. Finish with a squeeze of lime.

Print Recipe

Firewater Friday - Jalapeno Infused Tequila

I'm typically pretty brave about hot peppers but I've been . . . uhm . . . burned a couple times so I would highly recommend that you wear gloves when working with hot peppers.  Trust me, those oils don't wash off easily and if you touch a . . . er . . . sensitive spot it could be quite painful.  So, just wear the gloves, you can thank me later.

Jalapeno Infused Tequila

1 750 ML Bottle of 100% Agave Tequila
4 Jalapeno Peppers

Cut the stems off the peppers and slice them lengthwise. Scoop out all of the seeds and discard.  Slice the peppers into strips.

Open the bottle of tequila, remove about a jigger of tequila  from the bottle (to make room for the peppers)and slam it back (chill if desired) . . . go on, you deserve it!

Drop the jalapeno strips into the bottle. Remove additional tequila if the peppers displace more room than the bottle allows. Replace the cap for the tequila and set the bottle aside.

Taste the infusion after 24 hours.  If you want it hotter then leave it longer.  When it's hot enough for you taste then strain the tequila into another container.  Throw away peppers.  Return the infusion to the original bottle.

The infused tequila will last as long as uninfused tequila.

Print Recipe

Recipe Using Jalapeno Infused Tequila

Firewater Friday - Cucumber, Basil and Tequila Cooler

Cucumber, Basil and Tequila Cooler

1/4 Large Cucumber, Peeled and Cut Into Large Chunks

1/2 Cups Loosely Packed Basil Leaves

1/8 Cup Loosely Packed Mint Leaves

Juice of 1 Lime, Divided

1/2 Ounce Agave Nectar

4 Ounces Sprite or Club Soda

Ice Cubes

1 Shot of Tequila 

Cucumber Slice, For Garnish

Place cucumber, basil, mint and juice of 1/2 lime in the bowl of a food processor and blend for 30 seconds. 

Allow mixture to sit for at least 15 minutes or longer if you have time. 

Put mixture through a fine colander or sieve, pressing on solids to get as much liquid out as possible. Discard solids.

Put liquid in a cocktail shaker or jar. Add remaining lime juice and sweetener and shake well. Taste for sweetness and add more syrup if desired.

Pour even amounts of liquid into two ice-filled glasses and top with lemon-lime soda. Stir in tequila and garnish with cucumber.

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Firewater Friday - Margarita Watermelon Wedges

 Oh yeah . . . It's Friday!!

Margarita Watermelon Wedges


8 1-Inch Thick Water Melon Wedges
1 Cup Sugar (I use raw sugar)
3/4 Cup Water
1/2 Cup Tequila
1/4 Cup Triple Sec
2 Limes, Cut Into Wedges
Coarse Salt



Place wedges in a 1-gallon resealable zipper bag. 



Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. 


Pour syrup into bag with the watermelon wedges, and refrigerate for at least 45 minutes.


Remove watermelon from syrup, and arrange on a dish. Squeeze limes over melon, and sprinkle with salt.


Print Recipe

Firewater Friday - TGIF!

Frozen Tequila Sunrise 


2 Ounces Tequila
1 Ounce Triple Sec
6 Ounces Orange Juice
2 Cups Ice
1 Ounce Grenadine


Combine tequila, triple sec, juice and ice in a jug of a blender, blend until smooth, pour into a glass.
Carefully drizzle grenadine, over the back of  a tablespoon, around inside rim of glass.


Print Recipe

Firewater Friday - No bread. Then bring me some toast!

The other day I was watching an episode of The Big Bang Theory.   Sheldon, the know-it-all  theoretical physicist, was explaining what a toast was . . . despite how totally obnoxious he is it was interesting so I’ll share.  Hopefully, minus his ever present I'm-smarter-than you, holier-than-thou attitude.  




Toasting hails from ancient Greece . . . it was a time when they drank a lot of wine . . . not necessarily good wine.    It was dark and thick and had to be diluted with water . . . and it was often acrid and sour tasting.

To make the fermented grape juice more palatable, spices were added to improve the flavor and it was topped off with a slice of heat treated bread  . . . tostare  or toast to you non-Latinificiandos . . . to absorb some the acidity and mellow out the wine.

Before they drank they would symbolically make an offering of wine to their gods.   With cup in hand, they would raise up their arms to the heavens and say a prayer . . . a toast.  Afterwards they would drink their libation . . .  


A side note . . . a libation is an alcoholic drink which is offered as a religious ritual.


Cheers!

Rihannsu Starita

3/4 Cup Tequila

1/2 Cup Blue Curacao Liqueur

1 Teaspoon Lime Juice

4 Ounces Orange Juice

Ice

Mix the tequila, blue curacao liqueur, orange juice and lime juice in a 2-cup measuring cup, and pour over ice in a salt rimmed margarita glass. 

No bread. Then bring me some toast!
Punch

Firewater Friday - Yodel-Le-He-Hoo!

Yodeling . . . I get visions dancing in my head of Heidi in pig tails frolicking through the Swiss Alps with her grand-pappy and a plethora of goats.

In fact, yodeling comes in many forms 
. . .


Used by shepherds as calls to round up their livestock, in African tribal songs, by Tarzan as he swung from vine to vine, and a tasty cream filled snack cake.

I was recently introduced to a new and entertaining form of yodeling . . . cat yodeling.  Also known as . . . playing the Angry Bagpipes.

Depending on your instrument . . . engaging in cat yodeling is not for the faint of heart . . . painful in many instances.  For me . . . by invoking this soulful sound I am taking my life into my own hands.  My cat . . . clearly not amused.  Protective gear . . . totally recommended.

Screwrita

A margarita with orange juice . . . yums!

1/2 Cup Ice

1/2 Cup Orange Juice

1 Fluid Ounce Tequila

1/2 Fluid Ounce Triple Sec

1 Teaspoon Sugar

1 Dash Fresh Lime Juice

Fill a glass with ice. Pour the orange juice, tequila, triple sec, sugar, and lime juice over the ice; stir.