Chili Tini Recipes
TIKI TINI
Steps:
- In a tall glass, combine soda and a couple of mint sprigs. Crush mint. Add juice, mango and light rum; mix. Add ice and top with dark rum. Umbrella optional!
RED HOT SANTA TINI
"It's not for the faint of heart, but it is ever so sinful on the tongue," says Haight, who also co-authored Tini Bigs Big Martinis.
Provided by Food Network
Yield 1 serving
Number Of Ingredients 6
Steps:
- Rim a martini glass with cocoa powder with a pinch of cayenne pepper added. Shake together Mazama vodka and Godiva chocolate liqueur and pour into glass. Top with sweetened whipping cream. Garnish the cream with a small Thai chili pepper.
EYEBALL-TINI
Steps:
- For the cocktail: In a blender, puree the lychees with 1/4 cup of the reserved syrup until smooth. Freeze for about 1 hour to chill.
- For the blood drip glasses: On a plate, mix the corn syrup and food coloring until fully combined. Dip 4 coupe glasses a couple times in the corn syrup mixture, swirling to cover the rims. Turn the glasses right-side up, let the syrup drip down the sides and then set on wax paper to dry, about 5 minutes.
- For the lychee eyeballs: Insert a blueberry into the hole of the 4 reserved lychees.
- Finish the cocktail: Add 3 tablespoons of the chilled lychee puree to each of the blood drip glasses. Fill to the top with ginger beer and a splash of lychee juice. Stir gently.
- Place lychee eyeball into each drink and serve.
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