Stirred and Shaken
Last week my fax machine spit out a press release from Canyon Cafe [5000 Westheimer, (713)629-5565] touting a candy-corn margarita. It sounded interesting, so I went to sample one. The two giant tiki torches on the stairs leading up to the Canyon Cafe made me think of Survivor. But the interior of the second-story southwestern restaurant didn't look like a Pacific island; it looked more like a trendy cafe in Santa Fe. I asked the bartender in the black shirt and bolo tie for a candy-corn margarita. She had no idea what I was talking about. She asked her manager, who approached this anonymous reviewer, press release in hand, wanting to know where I'd heard about the drink. "We won't be serving this until next week," she said. "We don't even have the ingredients yet."
Canyon Cafe's candy-corn margarita: The press release on fax paper had a sour flavor and a slick, slimy texture with a chemical aftertaste reminiscent of photo emulsion. What the drink itself tastes like, I have no idea. But I have a suggestion: If you send out a press release about an exciting new cocktail at your restaurant, go ahead and buy the ingredients in case a reviewer wants to taste one. Here's the recipe from the release:
3/4 shot gold tequila
1/2 shot butterscotch schnapps
1/2 shot créme de cocoa
2 shots fresh orange juice
1 tablespoon dark cocoa powder
Fresh orange peel twist
3 or 4 pieces of candy corn
Rim a clear six-ounce martini glass with orange juice then cocoa powder. In a shaker with a half-cup of ice, mix the tequila, butterscotch schnapps, créme de cocoa and orange juice. Shake well. Strain into prepared glass. Spear candy corn onto a plastic sword and add to drink. Drop in orange twist and serve. Yields one.
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