Rita Diablo

"This is my own invention based on a spicy cocktail that Stephan Pyles, my culinary idol, serves in his restaurant. You will need to garnish the drink as I have, or in some manner to let your guests know about the kick that they are about to experience! The tamarind nectar is the perfect contrast to the infused tequila. I dare you to try this--it's good. Not too hot, just a little back heat that's put out nicely by the tamarind nectar. It will have you going back for more!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5mins
Ingredients:
8
Yields:
1 cocktail
Serves:
1
Advertisement

ingredients

  • 1 ounce chile-infused tequila
  • 1 ounce Grand Marnier
  • 1 12 ounces prepared sweet-and-sour mix
  • 3 ounces tamarind nectar
  • margarita salt, for garnish
  • additional prepared sweet-and-sour mix, for garnish
  • red jalapeno chile, slices for garnish
  • 2 serrano peppers, for infusing the tequila
Advertisement

directions

  • To make the infused tequila, use an inexpensive white tequila like Hornitos. Open the bottle, pour out about 1-1/2 ounces to make room for the serrano peppers, and drink the tequila shot. (It's part of the recipe!) Slice the 2 serrano peppers in half lengthwise and stuff them into the bottle of tequila. After 2 days, strain the tequila and remove the peppers.
  • To make the cocktail, pour a small amount of sweet & sour into a bowl and dip the edge of a 12-ounce highball glass into the mix and then into the margarita salt and shake off the excess. Fill the glass with ice, and then pour the tequila, Grand Marnier, sweet & sour and Tamarind nectar into the glass in the order given. Cut a slit into one edge of a jalapeno pepper slice and garnish glass with pepper.
  • Prep time does not include time to infuse tequila.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm a 48 year old newlywed, just married June 7, 2008. We have 15 and 17 year old boys who are very grateful for my cooking abilities! We live in a small lake community about an hour outside of Dallas, and wouldn't trade Country Life for anything. I'm an accountant for a large commercial real estate firm in downtown Dallas, but on the weekends we travel all over the state and participate in the CASI (Chili Appreciation Society International) chili cookoffs and raise money for charity. It's a great way for us to do something together, and we've met tons of fun people. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes