Body Shot: A Last Shot Novel - Kelly Jamieson
Body Shot (Last Shot, #1)Body Shot by Kelly Jamieson
My rating: 5 of 5 stars

This book wasn't only enjoyable it was informative. I have to say that I learned a LOT about Tequila and you can see that Kelly Jamieson really did her due diligence with researching the subject. I have been a fan of Kelly Jamieson's for a while now and when I saw that she had a new series out I had to grab it...and I am so happy that I did.

I Loved Beck! He is a former Navy SEAL and now he co-owns a Tequila Bar with two of his friends, he is also the bartender at Conquistadors, but that's not all....(yep not telling, it's a big spoiler if I do). Anyway, Marco decided that they should have a Tequila tasting one night at Conquistadors and that is where Beck meets Hayden.

Hayden is a workaholic, but she is a scientist on the hunt for something big, all of her time is spent in the lab or teaching or helping out her Aunt & Uncle (which she does quite a bit). I really enjoy when the good girl that finds the right guy to cut loose with and that is exactly what we have here. The chemistry between Beck and Hayden was great. I couldn't get enough of these two and I really hope that we see them in the next book which will be Marco's story.

This looks like so much fun and I know that Beck and Hayden had a great time on the waterBody Shot (Last Shot, #1) by Kelly Jamieson

I may have passed on this (due to my fear of heights) but it does look like they had funBody Shot (Last Shot, #1) by Kelly Jamieson

Here are a few of Conquistadors drink Recipes that I found at the end of the book, maybe you'll make one while enjoying the story.
Body Shot (Last Shot, #1) by Kelly Jamieson
Paloma
Ingredients:
Kosher salt
Grapefruit wedge
2 ounces tequila Blanco
1 ounce fresh lime juice
3 ounce fresh grapefruit juice
1 teaspoon sugar
3 ounce club soda
Poor kosher salt on a plate. Rob rim of highball glass with grapefruit wedge; dip ram of glass and salt. Come by and grapefruit juice, lime juice and sugar in glass; stir until sugar is dissolved. Star in tequila, add ice and top off with club soda. Garnish with grapefruit wedge.

El Diablo picante
Ingredients:
For the rim:
1 teaspoon sugar
1 teaspoon salt
Half a teaspoon cayenne
Half teaspoon cinnamon
2 tablespoons freshly squeezed lime juice

For the cocktail:
Three-quarter ounce tamarind concentrate
2 ounce reposado tequila
Half ounce freshly squeezed lemon juice
Quarter ounce triple sec one
1/4 ounce freshly squeezed lime juice
Half ounce simple syrup
Cinnamon stick

Mix sugar, salt, cayenne, and cinnamon on a saucer. Poor 2 tablespoons lime juice onto second saucer. Turn an old-fashioned glass in the lime juice to Morrison the rim, then spend the glass in the cayenne Mixture to coat the rim.

Add tamarind concentrate, tequila, lime juice, simple syrup, lemon juice, and triple sec to shaker. Fill with ice and shake well, about 30 seconds. Strain into serving glass garnish with cinnamon stick.

Sangrita
Ingredients:
Quarter cup freshly squeezed orange juice 4th teaspoon Grenadine syrup
Quarter cup tomato juice
Quarter cup freshly squeezed lime juice
Quarter teaspoon salt
Half teaspoon salsa picante or bottled hot sauce to taste
Mix all the ingredients in a picture. Cover and refrigerate for at least an hour, allowing the flavors to meld. Serve with a shot of tequila on the side.



***I voluntarily reviewed an Advance Reader Copy of this book that I requested from Random House Publishing Group - Loveswept through Netgalley*** https://www.netgalley.com/
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