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Chilli Margarita is a fiery alternative to the wildly popular tequila cocktail, that it may beat the original version, especially on a hot day.

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Chilli Margarita_close_huntingspirits.tv

Pepper is an American tropical plant which produces surprisingly hot fruits. The fruits are filled with air instead of juicy flesh and its heat comes from a substance called capsaicin. The latter doesn’t cause a physical burn but it still sends a “fire alarm” signal to the brain.  As we read in the book “The Drunken Botanist” the Aztecs called these hot peppers chilli.
A Margarita is always a steady choice between bars and imbibers love ordering them, especially those interested in the agave Mexican spirit. Of course not everyone likes a salty glass and since there are a lot of patrons who really enjoy spicy cocktails, i believe that Chilli Margarita is the best alternative to the original one. Both the tequila and the fresh juice of a lime love being charged with chilli and the effect of capsaicin. Here is the recipe for a Chilli Margarita:

 Chilli Margarita

  • 60 ml blanco (silver) Tequila
  • 30 ml fresh lime juice
  • 10 ml triple sec liquer
  • 20 ml organic agave syrup
  • slices of half a red chilli pepper

Take one small red chilli pepper and cut it in two pieces. Keep the piece with the stem for the garnish and remove the seeds from the other half, slicing it thinly. Add the chilli slices and the agave syrup into a mixing glass. Muddle the pepper slightly and add the rest liquid ingredients. Add lots of ice and shake vigorously. Strain into a chilled cocktail glass and garnish with the upper half of the chilli pepper.  

Chilli Margarita_huntingspirits.tv

Spyros Patsialos
Γνωστός και ως Gin Guru, είναι ο δημιουργός του huntingspirits.tv. Υπήρξε bartender από το 2000 ως το 2014 και γράφει για το αλκοόλ από το 2009. Το 2010 κατέλαβε την 6η θέση στον παγκόσμιο διαγωνισμό του G’Vine και από τότε εξειδικεύεται στο Gin. Έχει διατελέσει κριτής σε δεκάδες διαγωνισμούς cocktail στην Ελλάδα, αλλά και στην Ibiza και την Κύπρο. Το 2011 επιλέχθηκε για τη συμμετοχή του στο project του ούζου “πλωμάρι” και το 2014 εκπροσώπησε την Ελλάδα για το Campari Worldwide Negroni Project. Από το 2009 γράφει για το αλκοόλ και τα κοκτέιλ. Άρθρα του έχουν δημοσιευθεί σε free press, στο FINE Drinking Magazine και στο Bars and Coffee Magazine.
Spyros Patsialos
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