I’ve been hanging onto this recipe for a good while. I’ve made it several times for friends, but I figured I should share it with BBBC readers.
I went to a great, upscale Mexican restaurant called Hugo’s (on Westheimer in the Galleria) in Houston, TX, October 30, 2006. Yes, that’s how long I’ve had this recipe. That evening, I ordered some tequila shots (Patron silver) and the bartender sent out two shot glasses, one with tequila and one with a sangrita chaser. Sangrita has several great uses.
Continue reading ‘Hugo’s Sangrita Recipe’
Although they contain neither beer nor bourbon, I’m posting a recipe for the most delicious slushy drinks ever. It is 93 degrees in the shade outside after all.
3 oz. vodka
3 oz. chambord
6 oz. cranberry juice
2 tablespoons seedless raspberry jam
Put everything in the blender and add ice to the top of the liquid. Blend until smooth. Sometimes I have to add a little bit more ice to thicken it up. This makes about four drinks.
One time the guy at the liquor store tried to convince me that the razz-ma-tazz was as good as chambord. Don’t be fooled– it’s not. Chambord is expensive, but definitely worth it.
Cheers!
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