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Ingredients:
1 small jicama
6 seedless grapes -- or lime
1 wedges
6 maraschino cherries
1/4 cup sugar
1/4 cup lime juice
1 cup tequila
1 crushed ice
Instructions:
Fill six cocktail glasses with crushed ice.
With melon baller, scoop six balls from jicama. Put one jicama ball,
one grape (or lime wedge), and one cherry on each pick.
In a pitcher, combine sugar, lime juice, and tequila. Stir and pour
into cocktail glasses. Top each glass with "Mexican flag" garnish.
Recipe By : Joe Robertson
Servings: 6
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Bandera Mexicana Recipe brought to you by Mexican Recipes To-Go
