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Author Notes: The Lonestar Sweet & Spicy is a Texas-inspired cocktail that quenches your thirst during those long, hot summer days. This cocktail infuses Texas’s Hispanic Heritage with a tamarind simple syrup and jicama garnish, and just a smidge of cayenne pepper. Best served at a BBQ or Mexican Fiesta. —Virginia Landry Hundley
Lonestar Sweet & Spicy
- 1 fresh squeezed lemon
- 2 shots Tamarind Simple Syrup
- 1 shot Ketel One Vodka
- 1 Jicama (cubed)
- 1 teaspoon freshly ground course black pepper
- 1 teaspoon freshly ground pink salt
- 1 pinch ground Cayenne Pepper
- 1 sprig Basil
- Add in a shaker ice cubes, Tamarind simple syrup, Ketel One Vodka, and juice from freshly squeezed lemon. Shake. Empty all contents into glass.
- Mix salt, pepper and cayenne pepper in a small bowl. Dab one side of the cubed jicama in the mixture. Add spiced jicima cube to your skewer. Add to cocktail.
- Add sprig of Basil.
Tamarind Simple Syrup
- 4 Tamarind pods
- 4 cups water
- 2 cups sugar
- Peel hard shell off Tamarind pods. Add inside of pods, water, sugar to a pot. Bring to a boil. Let cool. Refrigerate. (preferable to refrigerate overnight for added flavor)
- This recipe was entered in the contest for Your Best Cocktail
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