Recipes

Recipe: CINCO DE MAYO WEEK: POBLANO PINEAPPLE PICANTE COCKTAIL

Cinco De Mayo, which translates from Spanish to May 5, is today and will include all sorts of Mexican-food laden celebrations. In celebration, why not have a cooking fiesta in your own house every night this week? Today's recipe comes Food Network's Guy Fieri and will punctuate your day with a spicy kick.

INGREDIENTS

1 Poblano chile

2 sprigs fresh cilantro

2 oz. tequila blanco

2 oz. pineapple juice

3/4 oz. fresh lime juice

3/4 oz. agave nectar



DIRECTIONS

Cut about an inch off the top and bottom of the Poblano and remove the seeds, leaving body intact. Place the chiles in the freezer for at least 1 hour and up to 24 hours.



In a mixing glass, muddle the cilantro, add the rest of the ingredients, add ice and shake 12 to 14 times. Place the frozen poblano in a pint glass and pour the drink over it. (Alternatively, this cocktail can be served in a martini glass.)

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