Tito’s, Savvy, Y or Dripping Springs Vodka (Texas-made, of course)
In an ice-filled shaker, pour in as much vodka as needed for the drinks you’ll be serving. Shake a good while until vodka is cold. Pour into chilled martini glasses. Garnish each with a hot pickled okra.
From Cecil Flentge
The caipirinha is a perfect summer cocktail – full flavored Brazilian sugarcane rum (cachaça), cut by zesty lime and sweet sugar. This version uses muddled jalapeño. At first sip, you get sweetness and light, but then a warming rush of the chili pepper comes in like a burst of tropical sun. Served at Brasserio Caviar and Banana in New York City.
1/2 fresh jalapeno, seeded
1/2-3/4 limes, quartered
1 tablespoon sugar
3 ounces cachaça (sugarcane rum) (see note)
In a highball glass, muddle the jalapeño pepper with the lime and sugar. The jalapeño seeds may be added back in to taste, but will make the cocktail hotter. Fill the glass with ice, then fill the glass with cachaça, and stir up from the bottom or shake to mix.
Note: Cachaça is available at some liquor stores, such as Saglimbeni Fine Wines on Rhapsody. You could also use vodka or rum, though the flavor will be slightly different.
“Ain’t no island, no sandy beach,
No Wabo-rita in my reach.”
Sammy Hagar’s song “Tropic of Capricorn” exhorts you to “wake up in the heat of paradise.” That’s exactly what you’ll feel with a fiery Sammy Slammer, a hot shot created in Hagar’s honor. It’s not spicy, just blazing hot.
1 ounce Cabo Reposado Tequila or any reposado tequila
½ ounce almond liqueur
Splash of 151 proof rum
Layer tequila and almond liqueur in a shot glass and float 151 proof rum on top. Light a flame and serve. Extinguish flame and shoot.
Source: Cabo Wabo