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Li Hing Mui Margarita

One and one half oz. 4 Copas (1.5 oz)
Three quarter oz. Cointreau (3/4 oz)
2 Lemons
1 Lime
One half teaspoon Li Hing Mui Powder (1/2 teaspoon)

Add liquors to blender, squeeze fresh lemon & lime. Add Li Hing Mui powder and blend. Rim glass with lime and Li Hing Mui Powder. Garnish with pig tails. Lemon and sword. 


Steak Reposado Marinade

One and one half cups olive oil (1 ½ cup)
One half cup red onion, sliced (1/2 cup)
2 tablespoons garlic, minced
One half cup red pepper, julienne (1/2 cup)
4 tablespoons cilantro, minced
1 teaspoon red pepper, flakes
1 lime, sliced
2 tablespoons soy sauce
Freshly cracked black pepper, to taste
One half cup 4 Copas Reposado (1/2 cup)

Combine all ingredients in mixing bowl and marinate chicken or beef overnight. 


Blanco Penne Pasta

One quarter cup butter  (1/4 cup)
One half cup onion, chopped  (1/2 cup)
One and one half cups chicken stock
2 tablespoons cilantro, minced
One half cup heavy cream  (1/2 cup)
One quarter cup parmesan cheese  (1/4 cup)
One half cup 4 Copas Blanco  (1/2 cup)
2 cups penne pasta, cooked according to package directions.

In a sauté pan, melt butter and add onions.  Saute until translucent.  Add tequila and cook to burn off alcohol.  Add chicken stock and simmer for 3 to 4 minutes.  Add heavy cream and simmer for another 2 to 3 minutes.  Fold in cooked pasta, cilantro, and parmesan cheese and mix well.

6 pieces shrimp (21/25 count)
3 tablespoons 4 Copas Blanco
2 tablespoons cilantro, minced
2 tablespoons garlic, minced
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper, to taste

Combine all ingredients except tequila in a mixing bowl.  Mix shrimp well.  Add tequila and let marinate for 10 minutes.  Saute shrimp in a pan and top on cooked pasta.