Tequila Tales ~ The Tequilatails

Tickle-ya-tini

2 oz. tequila

1 splash fresh lime juice

1 sprig cilantro

Crush cilantro.

Shake tequila, lime juice, and cilantro, with ice. Strain. Serve with a garnish of lemon peel.

Excerpts from The Karma Cookbook

by Roy Anthony Shabla

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Tequila-Rita

2 oz. tequila

½ oz. bitter orange liqueur (triple sec)

1 oz. fresh lime juice

½ oz. fresh lemon juice

1 pinch of salt

Shake with ice. Strain. Serve with garnish of lime dusted with cayenne.

Excerpts from The Karma Cookbook

by Roy Anthony Shabla

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Tequila Sunset

2 oz. tequila

1 oz. pomegranate juice

½ oz. cranberry juice

½ oz fresh lemon juice

Shake with ice. Strain. Serve with a garnish of a fresh cherry and a chunk of pineapple.

Excerpts from The Karma Cookbook

by Roy Anthony Shabla

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Espiritu Santi

2 oz. tequila

4 or 5 basil leaves

Crush four basil leaves. Add tequila and shake with ice. Strain.

Serve in glass rubbed with lemon rind. Garnish with fresh basil leaf and lemon peel.

Excerpts from The Karma Cookbook

by Roy Anthony Shabla

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Maria Sangria

2 oz. tequila

2 oz. vegetable juice

1 splash lime juice

1/8 tsp. horseradish

1 dash chipotle pepper sauce

1 dash habanero pepper sauce

1 pinch sea salt

1 pinch ground black pepper

1 pinch garlic salt

1 pinch of onion powder

Shake with ice. Strain. Garnish with a green onion and a celery stalk.

Excerpts from The Karma Cookbook

by Roy Anthony Shabla

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Roy Boy / New York New York

2 oz. tequila

1/4 oz. sweet vermouth

1/4 oz dry vermouth

dash bitters

Shake with ice. Strain. Serve in a glass rubbed with lemon. Garnish with an olive.

Excerpts from The Karma Cookbook

by Roy Anthony Shabla

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