Stirred and Shaken

The glowing blue wall casts a cool hue over the dark-haired woman sitting alone in the back of Saba Bluewater Cafe [416 Main, (713)228-7222]. The austere lines of the sleek modern restaurant are pleasantly interrupted by splashes of bright color. Huge paintings depict naked men and women cavorting in the sea in Rousseau-like dream scenes. I join the woman in the blue light and order the most intriguing drink on the cocktail list: a lemongrass margarita.

Saba's lemongrass margarita: A stalk of lemongrass soaked in tequila gives this margarita an exotic twist. This particular fusion seems perfectly suited to an Asian-Mexican city like Houston. Of course, our friends from the Caribbean would be quick to point out that lemongrass is not unique to Asia. It grows wild all over Jamaica, where it is known as fever grass. It's used there mainly in the medicinal drinks called tonics. Good for what ails ya, no doubt.

2 shots Sauza Hornitos
1 shot Grand Marnier
1 stalk lemongrass
2 heaping tablespoons Minute Maid frozen limeade concentrate
2 heaping tablespoons Minute Maid frozen orange juice concentrate
1 1/2 cups crushed ice

Put the tequila and Grand Marnier in a blender jar. Crush the lemongrass with a hammer. Put the pulverized lemongrass in the blender jar and marinate with the tequila for an hour. Remove and discard the lemongrass. Add the concentrates and crushed ice. Blend until slushy. Makes one large margarita.

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Robb Walsh
Contact: Robb Walsh