Christine Dabney > wrote:
>Heya folks,
>
>I was talking to my young friend who housesits my house when I am on a
>contract away from home. She is a "foodie" in her own right, and she
>and I were talking about the upcoming cook-in here.
>
>We got on the subject of drinks, and maybe a specialty drink
>especially for the cook-in. She likes to play with flavors, and we
>started thinking about one that would incorporate the flavors of New
>Mexico, and the Southwest. We are thinking alcoholic drinks
>here...maybe a cocktail..

Gotta be lime in it.

>She was thinking chiles, and maybe even fresh Hatch chiles, but was
>also looking at the idea of dried red chiles.

Chile beer.

>I started playing around with the idea in my head as well, and was
>trying to think of the flavors associated with the Southwest, other
>than chiles. Especially those that would work well in some alcoholic
>drink.

Pico de Stolichnaya.

>Any of you that are from the Southwest, or are familiar with the
>flavors that are so prevalent here, got ideas?

Tequila, darlin'. Corrected nectar of the agave.

Sans worms.

Those are for the flautas.

--Blair