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Patricia Richards, lead bartender at the Wynn Las Vegas, entered the 2006 TABASCO® MIXIE Awards Hotel Cocktail Competition and blew the judges away with her spicy TABASCO® cocktail, Mama Caliente.
The Mama Caliente uses TABASCO® brand Chipotle Pepper Sauce, tequila, rock candy syrup, passion fruit, and orange liqueur to create well-balanced flavor. “It has sweetness from the passion fruit, smokiness from the chipotle, and traditional TABASCO® spiciness for the heat.”
Richards has been bartending for five years, and in the industry for 20. “I keep current by taking courses in drink mixology with Southern Wine and Spirits in Nevada,” she says.
This well-studied mixologist named her drink Mama Caliente because, “it’s a more mature drink, and the Latin name suited the drink with its spice and tequila flavors.”
She was inspired to use TABASCO® because of its versatility. “It’s not only used to make a drink spicy. It just adds a warm balance. It’s not like you’re drinking salsa,” she said.
Richards entered the MIXIE Competition to show off knowledge and skills. “That’s why mixology is becoming so big. You have find interesting flavor combinations,” she said.-–AV
Mama Caliente
4 dashes Chipotle TABASCO® Sauce
½ oz Trader Vics rock candy syrup
1 ½ oz juice of one fresh lime
¾ oz passionfruit coulis
1 oz Cointreau
1 ½ oz Corazon Anejo Tequila
Combine all of the above ingredients in a mixing glass. Shake well with ice. Strain over fresh ice into a margarita-style glass with a stem. Garnish with a lime wheel and petite colorful chili peppers on the rim of glass. Serve.
Editor’s Note: Many of you have a bartender inside of you, waiting for a chance to surface! Test your Mixology skills by entering the TABASCO® contest in the 2007 MIXIE Awards Hotel Cocktail Competition, the national cocktail competition exclusively for hotels, resorts and casinos.
Go to www.hotelmixie.com for information.
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