Just don't reach for this one to cool your tongues folks. I've been known to go heavy on the tobasco during a meal every now and then, not sure how I feel about my beverages packing that kind of punch though. In any case I'm super anxious to try one so if anyone out there knows a bar that serves these babies, let me know. Celebrity chef
Tim Love is the genius behind this concoction. If you're up to the challenge, here's how to make one:
1 slice jalapeño pepper, plus 1 for garnish
3 1/8-inch slices of cucumber, plus 1 for garnish
1 tablespoon sugar
2 ounces Hornitos tequila
4 ounces freshly squeezed lime juice
1 ounce Cointreau
1 ounce Sprite
1 1/8-inch cucumber slice for garnish
Lime wedge, for garnish
1. Muddle jalapeño slice and cucumber slices with sugar. Add tequila, lime juice, Cointreau and Sprite.
2. Add
ice and shake well, then pour into a highball glass with a salted rim.
(To salt the rim, rub a lime piece on the outside rim of the glass,
then dip the rim into a saucer of kosher salt.) Garnish with cucumber,
lime wedge and remaining jalapeño slice.
Nutritional analysis per serving: 317
calories, trace fat, 35 grams carbohydrates, 1 gram protein, no
cholesterol, 6 milligrams sodium, 1 gram dietary fiber, 1 percent of
calories from fat.