Recipes
April 19, 2010
Send to a friend
Ground to Glass from The Summit Bar
Serves 1
1 cucumber slice, muddled
2 oz. Corralejo Anejo Tequila
3⁄4 oz. red pepper purée (made in blender)
1 oz. fresh-squeezed lime juice
3⁄4 oz. agave nectar
Dash of orange bitters (try Fee Brothers homemade version)
Shake and then strain into double old fashioned glass garnished with hickory salt (available at Kalustyans) on half of the rim.
Source: The Summit Bar
Buzz up!
digg
Stumble
Facebook