| Recipe: | B-52 |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | 1 oz tequila
1/2 tsp tabasco (1 teaspoon for the chile head version)
1 oz Sambuca (an Italian anise liquor)
1 coffee bean
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| Directions: | Date: Wed, 3 Apr 1996 19:47:16 -0500
From: RickD011@aol.com
Add one once of tequila to a tall thin glass such as a parfait glass or
champagne flute. Carefully add about 1/2 teaspoon (1 teaspoon for the chilehead version) of tabasco down the side of the glass; it should sink to the
bottom. Even more carefully add one ounce of Sambuca (an Italian anise
liquor). You should have three layers, with the tabasco in the middle.
Drop a coffee bean into the drink. This is usually drunk in one gulp, then
you bite the bean.
You can probably substitute ouzo or anisette for the sambuca, and your
favorite hot sauce for the tabasco as long as it's not too thick. If the
densities of the substitutes are much different, however, you might not getnice distinct layers.
CHILE-HEADS DIGEST V2 #285
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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