Elephant’s Memory
This is my version of a drink by the same name served at the long gone Andrew’s Bar and Grill in Dallas. Sure to warm your cockles.
- 1 oz. B&B
- ½ oz. 151 proof rum
- ¼ oz. Tia Maria
Combine ingredients into a brandy snifter.
This is my version of a drink by the same name served at the long gone Andrew’s Bar and Grill in Dallas. Sure to warm your cockles.
Combine ingredients into a brandy snifter.
The heat of the habaneros is balanced by the goat cheese. With the strong flavor of the goat cheese and the fire of the habaneros, a little dab will do ya!
Note: To slice habaneros, hold the pepper by the stem and start slicing at the tip, moving toward the stem as you slice. Then use the stem with the little top piece to wipe any slices off of the knife. If there is no stem, use a fork to hold down the stem end and proceed as above. You could come to regret touching a sliced habanero.
This is a really refreshing drink that will surprise your guests. The first time you make it will take you 90 seconds, after that it will take 60 seconds! You can use regular granulated sugar, but it may not all dissolve. If you don’t have superfine sugar, put granulated sugar in a food processor or blender and pulse a few times. You definitely want to use fresh, thin skinned and blemish free limes.