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This recipe brought to you by:
Heather Antonelli
Heather Antonelli shares her globally inspired ideas for entertaining in her self-published book Haute N the Kitchen: Entertaining inspired by my travels & traditions ($24.99, BookSurge Publishing; www.amazon.com). Separated into 18 creative menus that encourage readers to explore more exotic flavors and foods from other cultures, it’s particularly useful for those who are seeking inspiration as they expand their repertoire. With each menu, she includes a preparation and cooking game plan that consists of a complete design and décor theme inspired from global influences along with details on everything from the invitations and placecards to flowers and take-away favors. She even includes a suggested downloadable play list of music for each menu.
Read MoreSerrano Margaritas
user ratingFeatured in the the Fire Island Feast chapter of Haute N the Kitchen
Ingredients:4 to 5 Mexican or Key limes
1 cup premium tequila
1/2 cup triple sec
4 Tbsp. fresh lime juice
1 serrano pepper, stem removed, seeded and sliced into 1/4-inch strips
Coarse salt
Crushed ice
Method:
1. On a small plate, pour 1/4 cup of coarse salt and coat fresh lime slices in it. Wet the rims of your serving glasses and dip each into the salt until lightly coated. Garnish each glass with one of the salted lime slices.
2. Remove the stems of the serranos, seed them and slice into 1/4-inch strips.
3. In a shaker, combine 2 cup crushed ice, tequila, triple sec, fresh lime juice and Serrano pepper. Shake until frosty and let sit for about 10 minutes so the flavors meld. Pour into glasses, allowing the peppers into the glasses, if desired.1. On a small plate, pour 1/4 cup of coarse salt and coat fresh lime slices in it. Wet the rims of your serving glasses and dip each into the salt until lightly coated. Garnish each glass with one of the salted lime slices.
2. Remove the stems of the serranos, seed them and slice into 1/4-inch strips.
3. In a shaker, combine 2 cup crushed ice, tequila, triple sec, fresh lime juice and Serrano pepper. Shake until frosty and let sit for about 10 minutes so the flavors meld. Pour into glasses, allowing the peppers into the glasses, if desired.
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Haute N the Kitchen
A peak at Heather Antonelli's new book
