Underhill-Lounge

When I worked at a “Southwestern” restaurant in Madison, Wisconsin, we would sometimes offer these as a special.
If I remember correctly, we would call them New Mexican Enchiladas.
Instead of rolling the ingredients in the corn tortillas, you would build a stack.
Put down a sauced corn tortilla, add an ingredient, add another sauced tortilla, then an [...]

Apricot Cocktail (Dry)
(6 People)
Cut 2 Apricots (1 Apricot) in half, break the stones* and let the whole soak for 2 hours in a glass and a half of Cognac (2 oz Korbel VSOP Brandy). Add two teaspoonfuls of Peach Bitters (1 tsp. Fee’s Peach Bitters), 2 glasses of Gin (2 oz Beefeater’s Gin) and 2 [...]