| Nuezes
By Mixologist Junior Merino of The Liquid Chef Inc.
Adapted by StarChefs.com
April 2007
|
| Yield: 1 Drink
Ingredients:
- 15 drops Charbay black walnut liqueur
- Candied pecans, crushed to powder
- 1¾ ounces Siembra Azul Tequila Reposado
- ¼ ounce praline liqueur
- ½ ounce fresh lime juice
- 1/3 ounce nance syrup
- ½ ounce fresh pineapple juice
- ½ ounce fresh honey tangerine juice
Method:
Dip the rim of the glass in Charbay Black Walnut Liqueur and
then dip it into candied pecan powder. Put all remaining ingredients
in a shaker, shake, and strain into the glass.
Dish Pairing:
Braided
Salmon and Red Grouper with Poblano and Chipotle Salsa
by Chef David Suro, Los Catrines Tequilas Bar – Philladelphia,
PA
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