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The TABASCO Recipes
Drunken Oyster
Submitted by: Aladin Glaoui, Manager, M&M Coffee Shop, Hilton Hartford, Hartford, Connecticut
2 parts Vodka
2 parts Tabasco Bloody Mary Mix
4 dashes Tabasco Sweet & Spicy Mix
Prepare martini glass by rimming with Tabasco Sweet & Spicy Sauce, then rim with Salt. ~Shake above ingrediants. ~Garnish on skewer or sword with raw oyster and olive. (Wedge of lime can be used as substitution)
Melon Fire
Submitted by: Alejandro Cabarcas, F&B Director, Holliday Inn, Totowa, New Jersey
5 drops of tabasco
1 oz. sweetened lime juice
2.5 oz. melon liquor
.5 oz. sour mix
splash with sprte
Put ice in a glass and add the TABASCO for a base, then add the sweetened lime juice then the melon liquor then add the sour mix take the glass and shake it. then you splash it with sprite.
The Bonks Martini
Submitted by: Amanda Hutton, Bartender, Omni Jacksonville, Jacksonville, Florida
11/4 oz Captain morgan Spiced rum
1 1/4 oz bombay saphire gin
1 oz triple sec
2 splashes finest call sour mix
1 splash OJ
The Boks Martini
Submitted by: Amanda Hutton, Bartender, Omni Jacksonville, Jacksonville, Florida
11/4 oz Captain morgan Spiced rum
1 1/4 oz bombay saphire gin
1 oz triple sec
2 splashes finest call sour mix
1 splash OJ
1 Splash Soda
Combine all ingredients in a shaker with ice. Strain into a chiled Martini Glass Rimmed with TABASCO and dipped in Cinnamon & Sugar. Strain into
Wildfire
Submitted by: Anil Pareek, Convention Service Manager, Hyatt Regency Reston, Reston, Virginia
1 peeled cucumber
1oz. Guava nectar
2oz. Bacardi Grand Melon
1 mint sprig
6 drops of Tabasco sweet & Spicy pepper Sauce
Puree the peeled cucumber in a blender. Mix the guava nectar & Pureed cucumber with ice. Pour it in a margarita glass. Pour the bacardi Grand melon rum on the top. Top it with 6 drops of Tobasco sweet & sour sauce. garnish the glass with the mint. now you have a nice a fruity drink with a tickling sensation on your tounge from the tobasco
Monterey Michalata
Submitted by: Anna Vindiola, Restaurant Supervisor/Bartender, Monterey Plaza Hotel & Spa, Monterey, California
Three dashes of Tobasco
Corona
Worceshire
Fresh Lime Juice
Dash pepper
Chilled Glass Salt rim Fill with ice Add Tobasco Worceshire Fresh lime (two squeezes) Pour in beer and stir
Monterey Plaza Martini
Submitted by: Anna Vindiola, Restaurant Supervisor/Bartender, Monterey Plaza Hotel & Spa, Monterey, California
3 dashes chipotle Tabasco
1 Jalapeño stuffed olive
1 Blue cheese stuffed olive
Absolut Vodka
Chilled martini glass, 3 dashes chipotle Tabasco swirled in glass, 4 oz. chilled absolut Vodka chilled
Plaza Bloody Caesar Martini
Submitted by: Anna Vindiola, Restaurant Supervisor/Bartender, Monterey Plaza Hotel & Spa, Monterey, California
Absolut Pepper Vodka
Tabasco Bloody Mary Mix
3 Dashes Chipotle Tabasco
2 oz. Clam Juice
1 Large Prawn
Chilled martini glass rimmed with celery salt, shake together vodka, Tabasco Bloody Mary Mix, Chipotle Tabasco Sauce and clam juice. Pour into rimmed glass, hang prawn from side of glass.
Pineapple Salsa Mojito
Submitted by: Blair Schippits, Asst F&B Manager, Doubletree Guest Suites Downers Grove, Downers Grove, Illinois
5 Lime Wedges
14 Mint Leaves
1/2 oz Sugar Cane Syrup
2 Sprigs of Cilantro
6 chunks of pineapple
3-5 Dashes of Tabasco Green Sauce
1 Dash of Tabasco Habanero(optional to add heat)
1 1/4 oz Bacardi Rum
Soda to top off the glass
Garnish- Lime Wedge, Pineapple Slice, Sprig of Mint
Muddle lime wedges, mint leaves, sugar cane syrup, cilantro, pinapple, and TABASCO until flavors are extracted. Add Rum and Soda- Shake well. Garnish and enjoy!
Tabatini
Submitted by: Caroline Bussenius, F&B Management Trainee, Hilton Chicago, Chicago, Illinois
2.5 oz Absolut Vanilla
1.25 oz Godiva dark
0.75 oz Godiva white
a pinch of cayenne pepper
5 drops of TABASCO® Brand Pepper Sauce
cacao powder
shake all ingredients over ice, strain into Martini glas and decorate with cacao powder
Cafe Caliente
Submitted by: Casey Fontenette, Banquet Beverage Captain, Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida
1 1/4oz Kahlua
1/2oz Corazon Tequila
1/2oz Cointreau
4 Dashes of Tabasco
Combine all ingredients together over ice, shake well and strain into a martini glass. Garnish with a chocolate cigar through a orange peel ring. Enjoy!
First Burn of Summer
Submitted by: Casey Fontenette, Banquet Beverage Captain, Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida
1 1/4oz Skyy Orange
1/2oz Passoa
1/2oz Malibu
Splash of OJ
3 dashes of Tabasco
Add all ingredients together over ice, shake well and strain into a martini glass or over ice in a highball. Garnish with a cherry and orange wedge.
Madagascar Spice
Submitted by: Casey Fontenette, Banquet Beverage Captain, Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida
1 1/4oz Navan Vanilla Cognac
1/2oz Peach Schnapps
1 1/2oz Pineapple Juice
6 Dashes of Tabasco
Add all ingredients together over ice, shake well and strain into a martini glass or over ice in a high ball glass.
Mark's Contradiction
Submitted by: Casey Fontenette, Banquet Beverage Captain, Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida
1 1/4oz Makers Mark
1/2oz B&B
1/2oz Creme De Cacao
1 tsp Rock Candy Syrup
Squeeze/ fresh orange or lemon
4 dashes of Tabasco-red/green
Add all ingredients together.Shake vigorously and strain into a martini glass. Garnish with a twist of orange or lemon.
Sweet and Spicy
Submitted by: Casey Fontenette, Banquet Beverage Captain, Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida
1 1/4oz Hpnotiq
1/2oz Malibu
Splash of Pineapple Juice
3 Dashes of Tabasco-Sweet/Spicy
Add all ingredients together, shake well and strain in a martini glass or over ice in a high ball glass. Garnish with a small yellow pepper, pineapple wedge and a cherry.
Cowboy Cocktail
Submitted by: Chris Davies, Bartender, Windemere Hotel, Sierra Vista, Arizona
1 1/2 oz Vodka
4 oz Chicken Broth
3 shakes of Tabasco
1 dash of pepper
Build in a tall glass, Shake and serve over ice.
Sweet and Spicy
Submitted by: Casey Fontenette, Banquet Beverage Captain, Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida
1 1/4oz Hpnotiq
1/2oz Malibu
Splash of Pineapple Juice
3 Dashes of Tabasco-Sweet/Spicy
Add all ingredients together, shake well and strain in a martini glass or over ice in a high ball glass. Garnish with a small yellow pepper, pineapple wedge and a cherry.
Coffin Nail
Submitted by: Chris Reamer, F&B Supervisor & Bartender, Four Points by Sheraton, Kingston, Ontario, k7l 1b3, New York
1 oz Johnnie Walker Black
1 oz Jack Daniels
1 oz Drambuie
3 Drops TABASCO Chipolte sauce
Build over ice in a rocks glass. Serve with last rights.
Greek Fire
Submitted by: Chris Reamer, F&B Supervisor & Bartender, Four Points by Sheraton, Kingston, Ontario, k7l 1b3, New York
2 oz Ouzo
1 oz 151 Rum
2 drops TABASCO Habanero sauce
TABASCO Brand Olives
Shake first 3 ingredients with ice and strain into a martini glass. Garnish with olives
Sizzle & Burn
Submitted by: Chris Reamer, F&B Supervisor & Bartender, Four Points by Sheraton, Kingston, Ontario, k7l 1b3, New York
4 oz Carrot Juice
3 oz Orange Juice
2 oz Smirnof Citrus Vodka
4 Drops TABASCO habanero sauce
Ground Pepper
Build over ice in reverse order as shown. Stir and garnish with a carrot, lemon and lime wheel.
Better Off Dead (hangover cure)
Submitted by: Chris Reamer, F&B Supervisor & Bartender, Ontario
4 Drops TABASCO Habanero sauce
2 oz Glenfiddich Scotch
2 oz Carrot Juice
5 oz TABASCO Bloody Mary Mix
Pale Ale ( Alexander Keiths )
Build over ice in a Pint glass then stir.
Neptune’s Fiery Breath
Submitted by: D.J Evans, Asst Restaurant Mgr, Marriott Tampa Airport, Tampa, Florida
2oz Absolute Peppar
2oz Freshly Squeezed Lemmon
1 ½ oz Clamato Juice
Dash of Tabasco
Shake Vigorously
Pour into a Martini Glass
Rimmed with Celery Salt
Garnish with a Shrimp
& Horseradish Stuffed Olive
Shake Vigorously Pour into a Martini Glass Rimmed with Celery Salt Garnish with a Shrimp & Horseradish Stuffed Olive Mixologist Name Jojo
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