Drowning Mexican Trying To Cross The Rio Grande
What is infused liquor?
MOREInfused liquor is alcohol that has been flavored and enhanced by soaking fruits, herbs, spices, or other botanicals in it. This process allows the liquor to take on the distinct flavors of the added ingredients.
Drowning Mexican Trying To Cross The Rio Grande
Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Complement the flavors with tequila-infused chili-lime mango slices.
Sweet, chocolaty, and layered
- White Rum 1 part
- White Creme De Cacao 1 part
- Butterscotch Schnapps 4 splashes
- Tequila Rose 1.5 cl
Double Old Fashioned glass
drowning mexican trying to cross the rio grande is a popular Rum,Tequila cocktail containing a combinations of White Rum,White Creme De Cacao,Butterscotch Schnapps,Tequila Rose .Served using Double Old Fashioned glassDrowning Mexican Trying To Cross The Rio Grande Ingredients
White Rum,White Creme De Cacao,Butterscotch Schnapps,Tequila Rose,
Drowning Mexican Trying To Cross The Rio Grande Recipe
Shake ingredients in a cocktail shaker with ice. Strain into glass. Add the butterscotch schnapps in last.
White Rum
In the making of Rum, the produce of the fermentation and distillation process of molasses is a transparent spirit, which is then aged in vats or barrels and the end result of the ageing is Rum.
White Rum differs from Dark Rum in this process of ageing, while to produce a Dark Rum, the distillate is aged in a large charred oak barrel, White Rum is aged in big stainless still barrels.
There are no legal categorisatoin of Rums and it's just a matter of practice that dark rum is used in cooking or is drunk straight or with a Cola , white rums are mostly used in cocktails.White Creme De Cacao
Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.
A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.
Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.Butterscotch Schnapps 4es
Schnapps is an alcoholic beverage that can be a distilled fruit brandy, a herbal liqueur, infusions and flavoured liqueurs, made by infusing fruit syrups, spices or artificial flavourings to a neutral grain spirit.
Schnapps in German means a strong alcoholic drink and it's usually a 60-80 proof (30% - 40% ABV) beverage.
Butterscotch Schnapps is a Schanpps made by infusing butter and brown sugar in grain spirit, and is designed to taste just like butterscotch caramels and are used in creating sweet cocktails and shots. It is usually 30–42 proof (15% – 21% ABV ) and is weaker than other Schnapps.
The most famous Butterscotch Schnapps is Dekuyper Buttershot Schnapps.Tequila Rose
Tequila is a distilled beverage, made only from a specific cultivar of Agave Tequilana called 'Weber Azul' or Blue Agave, native to the states of Jalisco, Colima, Nayarit and Aguascalientes in Mexico. The Blue Agave grows above an altitude of 1500 m and are juicy succulents with spiky fleshy leaves.
Tequila is made around the city of Tequila 40 miles northwest of Guadaljara, and in the Jaliscan Highlands of Central Western Mexico. Mexican laws state that Tequila can only be produces in the state of Jalisco and a few limited municipalities in the other Blue Agave growing regions.
Tequila is 35% to 55% Alcohol by Volume (70 and 110 U.S. proof), it must be at least 40% ABV to be sold as Tequila in the USA.
Tequila is a distilled derivative of the pre-Columbian fermented beverage called pulque, made from the Agave plant. When the Spanish conquistadors ran out of their brandy, they started distilling Agave to produce a distilled spirit. This by 1600s was what Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing in his distillery near modern day Jalisco and came to be known as Tequila.
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