 | Coyote Caramel Apple1 drink Randy Freeman- Loco Coyote Grill- Walnut Springs, TX |
| • | 1 1/2 oz. Fireball Cinnamon Whiskey |
| • | 1/2 oz. Sour Apple Pucker |
| • | 1/2 oz. triple sec |
| • | 1 oz. The Perfect Purée Green Apple Puree, thawed |
| • | 3 oz. ice |
| • | caramel dipping sauce |
| • | coarse ground sea salt |
| • | cinnamon stick (garnish) |
| Method: | |
| 1. | Rim chilled martini glass with caramel sauce. Then dip rimmed glass into sea salt. Pour Green Apple Puree, Sour Apple Pucker, triple sec and Fireball and ice into blender. Blend until slushy. Pour into rimmed glass and garnish with cinnamon stick. Enjoy! |
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