Cinco de Drinko! - Pineapple Jalapeno Margatini

Anybody that's spent any amount of time with me knows I love a good cocktail.  I mean I will pick a restaurant based solely on how the bartender pours. #WordLife

I am always looking for a good cocktail to make at home as well, cause for $10 a drink I can just buy the bottle! LOL So when I came across this marvelous drink recipe I could not resist. I already had every single thing in my liquor closet pantry!

Let me tell you, that jalapeno hits you right in the back of your throat...the sweet, the spicy the fruity all work well in this cocktail that will definitely be a repeat! I could absolutely see me using the jalapeno simple syrup in other drinks. Also, I may or may not have used more than 2 ounces of tequila...

Pineapple Jalapeno Margatini
http://www.tasty-trials.com/2012/04/crazy-days-and-pineapple-jalapeno.html
Makes 1 serving

What you need:

• 1 oz jalapeno-cilantro simple syrup (recipe follows)
• 2 oz pineapple juice
• 1.5-2 oz tequila blanco
• 1/2 oz triple sec
• Squeeze of fresh lemon or lime juice

What to do:

• Combine all ingredients in a cocktail shaker with ice
• Shake well
• Strain into a pretty cocktail glass. Enjoy!

Jalapeno-Cilantro Simple Syrup

• 1/2 cup sugar
• 1/2 cup water
• 1 jalapeno, sliced
• 1/4 cup roughly chopped cilantro
• Combine all ingredients in a small saucepan over high heat.
• Let boil for a few minutes until sugar is dissolved and mixture is clear and slightly thickened. Strain and let cool.

Originally posted 5/9/2012

Spicy Italian Sausage and Tequila Pappardelle

This super easy pasta dish is packed with flavor and given a little kick with a hit of tequila! This was a great meal to round out our easy going weekend! The leftovers weren't too shabby either!

What you need:

• 2 teaspoons olive oil
• 1 pound spicy Italian sausage, casings removed (See note)
• 1 cup large onion, sliced (about half of a large onion)
• ½-1 cup EACH red, yellow and orange bell peppers
• 3 garlic cloves diced
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tsp. red pepper flakes, or to taste
• 1 cup tequila (See note)
• 1 16 ounce can of diced tomatoes
• Salt and pepper to taste
• Handful of fresh basil cut into ribbons
• 8-12 ounces of pappardelle or any wide pasta noodle (orecchiette would also be really good)
• Romano or Parmesan cheese for serving

What to do:

• Start the water for your pasta
• In a separate large pan over medium heat, add the olive oil and Italian sausage. With a potato masher, mash the sausage into chunks. Cook through.
• Remove the cooked sausage from the pan and add the onions. Cook the onions until they begin to lightly brown, about 5-7 minutes
• Add the bell peppers and cook for another 2-3 minutes
• Add the garlic, thyme, oregano and red pepper flakes if using. Give the mixture a good stir
• Deglaze the pan with the tequila making sure to scrap up all the browned bits from the bottom of the pan. The liquid should reduce by about half
• Add the diced tomatoes and the sausage to the pan, stir the mixture and check seasonings
• Reduce the heat to low and let the sauce simmer while you prepare the pasta
• Prepare pasta according to directions on the package. Drain REALLY well and add pasta directly to the sauce pan once cooked. Remove from heat, stir in fresh basil, top with freshly grated cheese and serve hot!

*Notes – if you prefer using Italian turkey sausage use a touch more oil to cook the sausage as turkey sausages typically have less fat than traditional pork Italian sausage.  Also, if you prefer to not use tequila, deglaze with chicken or vegetable stock*