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Ready for some spice? Having a party and need an exciting tequila cocktail to pair with Thai food? Then the Fuego Manzana cocktail is exactly what you were looking for!

fuego manzana
pictures: Vangelis Patsialos

I made several dozen Fuego Manzana cocktails when tequila Cazadores was first introduced in the Greek market, almost five or six years ago. The image of the red chilli pepper has ever since recalled to me that evening, that everybody was enjoying Margaritas, Palomas and the “Fire Apple” (=Fuego Manzana). If you like drinking tequila neat or over the rocks with a wedge of lime or a pinky slice of grapefruit, then the Fuego Manzana might not seem so interesting to you. But if you are fond of limey tequilla concoctions charged with some spicy chilli flavors, then you should try the following recipe. The chilli pepper is an awesome food element that ignites flames in the mouth and stimulates imagination. Its pungent effect may be reduced with the addition of the fresh lime juice which gives some great acidity to the liquid. The pressed apple juice and the apple liquer help in the creation of a rich mouthfeel body with medium complexity.

 Fuego Manzana

  • 60 ml (2 oz) blanco (or silver) tequila
  • 15 ml (½ oz) Berentzen apple liquer
  • 30 ml (1 oz) pressed apple juice
  • 15 ml fresh lime juice
  • 1 barspoon simple sugar syrup
  • a small piece (about 1 inch) of red-hot chilli peppers

Muddle the chilli pepper in the base of a mixing glass. Add the rest ingredients, add lots of ice and shake vigorously. Double strain into a chilled cocktail glass. Garnish with the upper part of a nice red chilli pepper. Serve immediately.

fuego manzana_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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