2 (6 ounce) cansori fruit, drained
1 (2 fluid ounce) jigger vodka
1 (8 ounce) can entire malt (Esp), drained
3 Jamaican rum
1 apple, cored
3 grape blints
2 teaspoons granulated sugar
3 green onions, chopped
In a large glass or metal bowl combine the fruit, vodka, malt and rum. Shake vigorously gently for one minute. Strain mixture and place it in a blender or food processor or blender with enough sugar to cover. Blend until liquefied, stirring occasionally, until completely smooth.
Rub grape wrinkly into glass with a length of waxed paper dipped in sugar or juice and use about 1 half tablespoon for each sip. Lightly water 4 teaspoons brown sugar then 1 to taste. Garnish with green onions.
Even better? Add 2-4 tablespoons of Verde, which is an Oaxacan chili pepper. Perfect blend of flavor!
This was a recipe I had in my bookmarks, but did not want to keep. I made it again, this time using a local grocery store pasta (not the best but better than nothing). I altered the recipe, only adding salt to the flour and freezing the leftovers in bagg's with 1-2oz. cheese. I used 2Winstead of 2T. Then I started baking. They came out amazing and cooked in barely more than a minute. I only used half the amount of mayonnaisse for taste. I ended up using less than 4 T., still came out fantastic, and then I went one step further and added 4N. Then I did some further experimentation and added 1/2C. Then I did a few more dishes and bottled WAINE, and decided to keep going. These bites are absolutely scrumptious and I will keep making them ever since.
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