In West Seattle, one of my favorite bars to meet friends at on a Friday night was
The Matador. The Matador makes a specialty cocktail called the El Chingon Shot, a sweet and spicy potent tequila drink, which goes down a bit too quickly if you know what I mean. Needless to say, it quickly became my favorite cocktail there. Though I could never persuade them to part with the recipe, I was able to deconstruct it fairly accurately. My version of this drink I call the Horny Toad shot and have now made it the signature cocktail of Jorge's El Patio. One word of caution, if you don't like a lot of spice, cut back on the habanero in the recipe or just add more tequila! Yum!
Ingredients
- 1 1/2 oz blanco or silver tequila (100 Anos Blanco or Patron)
- 1 oz Horny Toad Syrup (see below)
Method
Pour over ice in a shaker, shake, and serve up in a two ounce tall shot glass
Horny Toad Syrup Recipe
Ingredients
- 2 cups water
- 2 cups sugar
- 1 habanero pepper, cleaned, seeded, cut in half
- 1 lime, chopped, unpeeled, slightly muddled
- 4 cups Pama liqueur
Method
- Combine water, sugar, pepper, and lime in a heavy saucepan.
- Bring to a boil and cook on medium heat for 10 minutes.
- Remove from heat and let set for 5 minutes.
- Strain into the Pama liqueur.
- Keep in the refrigerator for two weeks or freeze.
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