To “mull” a beverage is to heat it with other ingredients to impart a flavor. I mulled over several formulas before choosing this one with its pungent punch.
“Red Ass” Bloody Mary Mix
So named because it was served to visitors of chili con carne cookoffs
by the Red Ass Chili Team. This mix will spice up your morning and
possibly help with that hangover from the night before. Omit the
habanero unless you like it extremely hot! I've heard that this mix is
also good without alcohol, but I've never tried it that way.
Ingredients
1 jalapeño chile, stem and seeds removed
1 habanero chile, stem and seeds removed
6 tablespoons Worcestershire Sauce
1/4 cup A-1 sauce
2 tablespoons chopped fresh cilantro
1 tablespoon horseradish
1 tablespoon garlic salt
1 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
Juice of 1/2 lemon
1 cup orange juice
1 quart tomato juice
Vodka or tequila to taste
Salt and mild chile powder
Lemon or lime slices for garnish
Instructions
Place the chiles, Worcestershire and A-1 sauces, cilantro, horseradish,
garlic salt, pepper and oregano in a blender and process until smooth.
Stir in the juices and chill.
To serve, place the salt and chile powder on a plate. Wet the rim of the
serving glasses with a lime slice and rub the glass upside down on the
chile mixture. Pour 1 1/2 ounces of liquor in each glass along with ice,
fill with the bloody mary mix, stir well, garnish with a lime slice and
serve.
Jalapeño Margarita
This is certainly a unique capisicum cocktail. To make Hot and Sour Mix:
to one quart of sour mix add 4 large jalapeños, stems and seeds removed,
diced and let steep for at least 24 hours. Note: This recipe requires
advance preparation.
Ingredients
1 1/4 ounces tequila
3/4 ounce Triple Sec
2 ounces hot and sour mix (see headnote)
1 1/2 ounces lime juice
Dash of Tabasco® Jalapeño Sauce
Lime slice and whole jalapeño for garnish
Instructions
Place all ingredients, except lime slice and whole jalapeño, in a
blender and blend to mix. Pour over ice In a glass and garnish with the
lime slice and whole jalapeño. If a frozen margarita is preferred, add
one cup ice to blender with other ingredients.
Hot Tequila, Frozen Margarita
This non-traditional margarita is a favorite with chilheads at Hot Luck
dinners.
Ingredients
Lime section
Salt as needed
1 1/2 cups spicy tequila or the chiltepín tequila
8 fresh limes, or enough to make 1/2 cup juice
1/4 cup Cointreau or Triple Sec
Crushed ice
Instructions
Prepare 4 long-stemmed goblets by rubbing the rims with a piece of a
lime section. Dip the goblet rims in the salt in a saucer and then place
the goblets in the freezer for at least 30 minutes.
Juice the limes and then place the lime juice, tequila, and triple sec
in a blender. Add the crushed ice until the blender is half-full and
then process. Taste the results and adjust the flavors by adding more
triple sec to make it sweeter, more lime juice to make it more tart,
tequila to increase the heat level, or ice to decrease the heat level.
Pour into the frosted goblets and garnish with a slice of lime.
Southwestern Sangrita with Three Juices
Serve this more northern version of the Mexican drink as a chaser to
straight tequila in a glass rimmed with salt. Sip the tequila, then the
sangrita, then suck on a lime slice. Repeat the procedure as often as
you dare! Or, mix the tequila into the sangrita.
Ingredients
3 green New Mexican chiles, roasted, peeled, stems and seeds removed,
chopped
3 cups tomato juice
1 cup orange juice
1/4 cup lime juice
2 tablespoons chopped onions
1 teaspoon sugar
Salt to taste
Instructions
Place all the ingredients in a blender and puree until smooth. Chill
before serving.