Patrón Pimiento Cocktail Recipe

Locally-sourced food is no stranger to the dinner table, and in a time where we are becoming more mindful of the food we eat and its origins, why not extend that same thinking to what we drink? During the warmer months, greenmarket produce such as cucumber, honeydew and basil are ripe for the picking, and what better way to use them than in a cocktail to be sipped after a long summer day?
Patrón Pimiento Cocktail picture

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Tequila2 Ounce
 Bell peppers1 Cup (16 tbs), cored, seeded and sliced into 1/8 inch wide strips (Use A Variety Of Best-Of-Market Ones)
 Serrano pepper/Jalapeno pepper1 , cored, seeded and sliced into 1/8 inch wide strips
 Cilantro leaves5
 Lime1⁄2 , juiced

Nutrition Facts

Serving size: Complete recipe

Calories 98 Calories from Fat 3

% Daily Value*

Total Fat 0.4 g0.61%

Saturated Fat 0.1 g0.48%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 41.9 mg1.7%

Total Carbohydrates 15 g5%

Dietary Fiber 3.2 g12.9%

Sugars 3.9 g

Protein 2 g3.5%

Vitamin A 26% Vitamin C 218.3%

Calcium 2.6% Iron 4.4%

*Based on a 2000 Calorie diet

Directions

In cocktail mixing glass, add 9 slices bell pepper strips (preferably 3 red, 3 orange and 3 yellow), 1 strip Serrano or jalapeño pepper, cilantro leaves and lime juice. Muddle well to bring out pepper and cilantro flavors. Add Patrón Añejo Tequila and ice. Shake well and strain into chilled martini or flared cocktail glass. Garnish with bell pepper strip and cilantro leaves.

*This gives the cocktail a nice kick, but of course, can be left out for the
faint of heart.
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