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News 4 Cooks: El Cisne - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: El Cisne

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Aperitif- Flor de Cisne Cocktail

Pisco… Elderflower liqueur… Fresh cucumber & citrus mix... Your tongue will dance with love.

Ingredients in the Flor de Cisne Cocktail

1.5 oz Kappa Chilean Pisco

.5 oz St. Germain Elderflower Liqueur

.5 oz Cointreau Orange Liqueur

2.0 oz Cucumber and fresh squeezed citrus mix

Dash of Agave nectar

Garnish: Light sea salt rim and an edible flower.

Glass: Martini

Scalloped Ceviche Hors D’ oeuvre

Cucumber Pairing… Baja Bay Scallop… Citrus Cilantro Cream... Your tongue will delight with passion.

Ingredients in the Scalloped Ceviche Hors D’ Oeuvre

¼ “ Inch elongated slice of English Cucumber

1 oz  Baja Bay Scallop

1 tbsp  lemon and lime marinate

.5 oz citrus cilantro cream dressing  

pinch of purple onion finely chopped

Garnish: dash of paprika

Plate: Rectangular Saucer

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