Recipe courtesy of Jeffrey Morganthaler
From:
Food Network Magazine
Royal Chihuahua
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 1 cocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 552
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 0 g
- Sugar
- 105 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 1 cocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 552
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 0 g
- Sugar
- 105 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Ingredients
Directions
- Combine the sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and stir until the sugar is dissolved, 3 to 5 minutes. Let cool completely. (The syrup will keep in the refrigerator for up to 2 weeks.)
- Combine the tequila, lemon juice, 1/2 ounce of the sugar syrup and the marmalade in a cocktail shaker and fill with ice. Shake until very cold, 30 seconds to 1 minute.
- Strain into a tall glass filled with ice. Top with the prosecco and garnish with an orange twist.
