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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.

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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. 

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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.

Marinade:
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