Yeah, that’ll happen uh, NEVER I’m hoping, guys…Īnyway.
After a few sips, the whole fam told me that I should just skip culinary school and go straight to bar-tending. I’m probably the most responsible 18-year old you’ll ever meet in that regard.īut you know what? It turns out that even though I am absolutely the worst judge of how much or how little of alcohol to throw into a drink, I can actually make some pretty mean tropical margarita slushies if I do say so myself….Īt least, that’s what my older siblings said. So I sip here and there and more-or-less sample the booze, but that’s pretty much it. Meanwhile, fill a rocks glasses with crushed ice. Shake vigorously the flavor of the muddled ingredients needs time to seep into the mix. Add tequila, Cointreau, lime juice and ice. Combine 1 1/2 teaspoons sugar with 1 teaspoon of water in a small, nonstick skillet. Muddle the remaining pineapple slices and basil at the bottom of a shaker. Pineapple Jalapeño Margarita: 1/4 cup pineapple juice, unsweetened (3/4 cup) 6 ounces tequila (1/4 cup) 4 ounces Cointreau 4 pineapple wedges Steps to Make It Cut one jalapeño into thin slices. I was just like, ME?! Guys, anyone that knows me knows that I’m kind of a small person and literally cannot even handle alcohol in my system unless I want my brain to turn to complete fuzz. Skewer one of the pineapple slices onto a cocktail pick and reserve for garnish. A few weeks ago when my sister was in town, all the adults decided that even though I’m not “legally” the drinking age, I absolutely needed to make everyone boozy drinks. The margaritas are clearly WINNING today. Even after yesterday’s clever little forshadow/slip of the tongue of margaritas vs. You’ll feel like you took a trip to the tropics after one sip of these icy-cold, tropical-style margarita slushies! You’re only 5 minutes and a few basic ingredients away.
0 kommentar(er)
