Cinderella had a pumpkin that turned into a horse-drawn carriage.
You have a pumpkin that gets people drunk.
No argument as to who packs better gourd-based technology.
Tonight, you carve your alcoholic magnum opus. It's an easy-to-make, tequila-based punch called the Panadero Margarita. It comes in a gourd with a smoked chile, and it will be the life of your Halloween party. Apologies to Barbies #1-8.
So, don't you dare go carve that Jack-o'-lantern this year. Just take a little off the top of a small pumpkin, scoop out the slimy innards, and stop right there for a personal-size Margarita. Simply increase the pumpkin's size if you want to double, triple, or quintuple the recipe for a crowd.
Next, you'll brew up an evil combination of Tanteo's chipotle-infused tequila, agave nectar and pumpkin puree, and pour that right into your pumpkin. Throw a diabolical whole chipotle chile on top, and serve on a wickedly chilly bed of ice that's bent on possessing your soul. There's also lemon. Which fails to be scary.
And, like the Great Pumpkin, everyone will show up for this seasonal delight year after year.
But unlike the Great Pumpkin, it will never stand you up as you waste another Halloween in some weird fruit farm while your friends dance like crazy with an intelligent dog and mock your adolescent naivety.
Of course, there's only one way to be sure. Here's how you make it:
- 2 ounces Tanteo Chipotle Tequila
- 1 ounce fresh lemon juice
- 3/4 ounce light agave nectar
- 1 ounce pumpkin puree
- Garnishes: ground nutmeg, cinnamon and a chipotle pepper
- Combine tequila, lemon juice, agave nectar and pumpkin puree in a shaker with ice.
- Shake well, then strain into a hollowed out mini pumpkin.
- Garnish with freshly ground nutmeg and cinnamon, and top with a chipotle pepper.