I will admit that I watched the movie version of Laura Esquivel's
Como Agua Para Chocolate, which was released in 1992 and starred Lumi Cavazos and Marco Leonardi, before I read the book. I actually then went on to read the book in English and I enjoyed it very much because I felt that
the film did a great job in capturing the saga of Tita and her ridiculously demanding mother Mamá Elena, her petty sister Rosaura and her weak, coward of a lover Pedro (although in the end I was rooting for him). I think what I enjoyed the most about the story was the element of cooking and how Tita's emotions were poured into her culinary creations - so much so that those who consumed them were in turn consumed by her state of mind, heart and soul. Like the title implies, when something is hot enough to make chocolate with, it's basically too hot to handle, and angered to the point of boiling over. So for this drink I wanted to blend both the chocolate aspect of the saying, but also give it a kick with some ginger and bring it home with a sultry-colored fruit (pomegranate would be great with this too, especially from the point of being a forbidden fruit and all that). In the end this drink delivers a refreshing and sweet flavor blended nicely with the slight heat of the ginger. I think that if a drink had emotions, this would be one with many.
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| Too Hot to Handle Cocktail |
Too Hot to Handle
1 oz. Skyy infusions ginger vodka
1 oz. Crème de cacao liqueur
3 oz. Naked blueberry juice*
How to: Prep your martini glass by sticking it in the freezer for about 5
minutes. In a cocktail shaker mix ice, vodka, crème de cacao liqueur,
and juice. Shake for at least 20 seconds. Serve in your ice cold martini glass and keep cool under the collar.
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| Getting my ingredients ready |
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| After pouring everything into my martini shaker |
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| Pouring away |
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| I love the color the blueberry juice gives to the drink |
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| Enjoy! |
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