Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Sugar, Spice, & Everything Noice

This is a little sweet and spicy Texas Serrano Pepper cooler made with fresh kiwi and cucumber, accented with smoked salt – perfect for our backyard Texas BBQ’s

Glassware: Tom Collins

Ingredients
  • 2oz Maker’s Mark
  • 1oz Serano Agave
  • 1oz Fresh Lime Juice
  • 1 ½oz Green Machine Juice

Add all ingredients into shaker tin and shake with ice. Then, double strain into colling glass with half-smoked salt rim.

This is a little sweet and spicy Texas Serrano Pepper cooler made with fresh kiwi and cucumber, accented with smoked salt – perfect for our backyard Texas BBQ’s

Serrano Agave:
  1. Add once cup of light agave and ¼ cup of filtered water to a sauce or boiling pot. Bring to a simmer.
  2. Once you have to a slight rolling simmer, add 2 Serrano peppers cut long-wise, make sure to add the seeds.
  3. Let steep for about 3 minutes with rolling simmer.
  4. Double strain after about 3 minutes:
Green Machine Juice:
  1. Cut, wash, and peel 3 kiwis and 1 cucumber (leave the skin on cucumber)
  2. Juice Kiwi and Cucumber separately
  3. For the Green Machine Juice, you will add 1 ounce Fresh Cucumber Juice to ¾ ounce fresh Kiwi juice ratio: 1oz: 3/4oz

Garnish: Garnish with Cucumber Ribbon and thin kiwi slice.

Thomas-Holbert-Dallas
Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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