Traditionally the eggs for this dish are poached in red wine; it adds a bit of flavor, but the eggs take on a grayish-purple color.
, plus more as needed.1. makrut lime leaf.
In a small saucepan, combine sugar, chiles, fish sauce, ginger, lime leaves, cilantro stems with water and bring to a boil.Reduce heat to low and simmer until sugar has dissolved and chiles have softened, 5 minutes.Remove from heat and steep until syrup is at room temperature, about 1 hour.
Strain syrup into a jar.Cover and chill.. Make the cocktail.
Combine tequila, Spicy Ginger Syrup, and lime juice in a cocktail shaker.
Pour into a Collins glass filled with ice.As the summer approaches, Lucas Sin likes to turn to lighter refreshing vinaigrettes to dress noodles and salads, saying: "Using the ready-made jams and marmalades found in Asian supermarkets, we can build a huge variety of dressings for chilled noodles that pair excellently with a variety of vegetables creating a dish that is anything but the generic 'Asian-style noodle salads' we see across the U.S.".
Note: The tea looks like marmalade.Like tea leaves, hot water is added to make tea.. Save.(Keep screen awake).
2 1/4 cups (18 ounces) Casa Dragones Tequila Blanco, chilled.2 1/4 cups (18 ounces) Montelobos Mezcal Joven Espadín, chilled.
(Editor: Ultimate Blenders)