Food & Drink - - RECIPES -

This de­li­cious cock­tail tastes like the best kind of snack—salty, lip-smack­ing and briny. In other words, as sat­is­fy­ing as a Bloody Cae­sar, but rein­vented for the 21st cen­tury! Ta­jin is a Mex­i­can sea­son­ing pow­der con­sist­ing of chilies, lime and salt. If your gro­cery store doesn’t stock it, sub­sti­tute cel­ery salt or even steak spice.

1 Rim 2 tall glasses with lime juice and Ta­jin sea­son­ing.

2 In a blender, com­bine 3 medium-size tomatil­los, ½ tsp (2 mL) salt, 2½ oz vodka, 1 oz each lime juice and clam juice, 1 mini cu­cum­ber peeled and chopped, one-quar­ter of a small avo­cado and ¼ cup (60 mL) loosely packed ci­lantro leaves; purée. Fill pre­pared glasses with ice and di­vide tomatillo mix­ture be­tween them. Add a dash of Worces­ter­shire and Tabasco to each, stir and gar­nish with lime wedges, ci­lantro, avo­cado slices and cooked and chilled jumbo shrimp.

Makes 2 drinks

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