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Candy Corn Margarita



CANDY CORN MARGARITA
Mexican Restaurant Recipe

Serves 1

3/4 shot gold tequila
1/2 shot butterscotch schnapps
1/2 shot creme de cocoa
2 shots fresh orange juice
1 tablespoon dark cocoa powder
fresh orange peel twist
3 or 4 pieces candy corn

Rim a clear six ounce martini glass with orange juice then cocoa powder. In a shaker with a half cup of ice, mix the tequila, butterscotch schnapps, creme de cocoa and orange juice. Shake well. Strain into prepared glass. Spear candy corn onto a plastic sword and add to drink. Drop in orange twist and serve.


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