"Puester" > wrote in message
...
> Christine Dabney wrote:
>> Heya folks,
>
>>
>> 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?
>
> Cumin?
>
> For drinks, the majority of people I know adore margaritas. I don't like
> them except for Rick Bayless/Kay Hartman's recipe that has the top shelf
> tequila and freshly squeezed lime juice. If you're lucky, someone will
> bring a case or two of GOOD Mexican beer like Negra Modelo (not that pale
> yellow stuff.)
>
> Sangria (red or white) also goes well with most Southwestern foods.
>
> gloria p

I'll bring a coupla six packs from post for something less than y'all pay
for it. And I like it too. A dark beer with a nice crisp finish. Doesn't
take like fermented cough syrup. And nice little bottles are just my size.
Edrena