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HOME > Recipes > Lambrusco Negroni | John Cusimano

Lambrusco Negroni | John Cusimano

Name: Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime
Ingredients: 2 tbsp. olive oil ¾ lb. fresh (Mexican) chorizo, bulk or cut from casings ¾ lb. medium shrimp—deveined, tails off and split horizontally along vein line Salt and pepper ¼ fresh pineapple—peeled, cored and cut into small cubes 1 bunch spring onions or scallions, sliced on an angle 2 jalapeños, thinly sliced ⅓ cup (a handful) cilantro or parsley, chopped 2 cloves garlic, chopped 2 shots (3 oz.) silver tequila 2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges 12–16 6-inch corn tortillas Shredded white or red cabbage Hot sauce, preferably Green Tabasco or Frank’s RedHot

Ingredients

1 ½ ounces Campari
1 ½ ounces Lambrusco
1 ½ ounces sweet vermouth
Orange twist, for garnish

Preparation

Serves: 1

Combine all the ingredients in an ice-filled rocks glass. Stir to chill and garnish with orange twist.

Always drink responsibly.

Lambrusco Negroni | John Cusimano

Ingredients

Preparation

The Tools You'll Need

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