Christine Dabney wrote:
> Heya folks,
>
> I was talking to my young friend who housesits my house when I am on a
> contract away from home. She is a "foodie" in her own right, and she
> and I were talking about the upcoming cook-in here.
>
> We got on the subject of drinks, and maybe a specialty drink
> especially for the cook-in. She likes to play with flavors, and we
> started thinking about one that would incorporate the flavors of New
> Mexico, and the Southwest. We are thinking alcoholic drinks
> here...maybe a cocktail..
> She was thinking chiles, and maybe even fresh Hatch chiles, but was
> also looking at the idea of dried red chiles.
>
> I started playing around with the idea in my head as well, and was
> trying to think of the flavors associated with the Southwest, other
> than chiles. Especially those that would work well in some alcoholic
> drink.
>
> Any of you that are from the Southwest, or are familiar with the
> flavors that are so prevalent here, got ideas?

Bloody marys, or perhaps - depending on tastes<g> - bloody Caesars.


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