Sink a D'Maya (A Thread for Friday)

Someone doesn't want to go to Auschwitz.


He's absolutely right.

Using sour mix or the store-bought margarita mixes are fucking gross. Bunch of sugar in those too, so you'll get hungover like a mofo.

1½ part tequila
1 part orange liqueur
¾ part fresh lime juice

over ice in a salt rimmed glass.

That's over 60 proof too, so it puts in on ya.
 
He's absolutely right.

Using sour mix or the store-bought margarita mixes are fucking gross. Bunch of sugar in those too, so you'll get hungover like a mofo.

1½ part tequila
1 part orange liqueur
¾ part fresh lime juice

over ice in a salt rimmed glass.

That's over 60 proof too, so it puts in on ya.
I like the simple, classic ingredients. I pass on the orange.

2.5oz silver tequila
1oz lime juice (freshly squeezed)
0.5-1.0oz agave nectar
Shake all with ice. Pour into a chilled margarita or martini glass.


The best margarita I ever had was half tequila and half Mello Yello Zero

Episode 5 Reaction GIF by The Office
 
On a trip to Big Bend National Park, I was introduced to jalepeno margaritas. WAY better than I expected and I've mostly figured out how to make them home.
 
I just ran out to grab some beers and it's so damn nice. Everyone's in a good mood. Fucking awesome.

Sunshine. Morning nookie. Cinco de Mayo. Full moon. Lunar eclipse. Today's got it all!
 
On a trip to Big Bend National Park, I was introduced to jalepeno margaritas. WAY better than I expected and I've mostly figured out how to make them home.
Do you infuse the jalapeno in the tequila?
 
Do you infuse the jalapeno in the tequila?
I've got one recipe I like with it infused, but it takes time. When you want a jalapeno margarita without waiting the week(s) for it to infuse, I like this one:

Put the following into a shaker with ice:
2 jalapenos sliced lengthwise, seeds included
2.5oz silver tequila
1oz lime juice
1oz agave nectar

Shake all with ice. Strain into a chilled margarita or martini glass, 1/2 rimmed with salt, 1/2 rimmed with tajin. Drop 2 jalapeno slices into the drink.

It's nowhere near as hot or "planty" as it sounds.
 
I've got one recipe I like with it infused, but it takes time. When you want a jalapeno margarita without waiting the week(s) for it to infuse, I like this one:

Put the following into a shaker with ice:
2 jalapenos sliced lengthwise, seeds included
2.5oz silver tequila
1oz lime juice
1oz agave nectar

Shake all with ice. Strain into a chilled margarita or martini glass, 1/2 rimmed with salt, 1/2 rimmed with tajin. Drop 2 jalapeno slices into the drink.

It's nowhere near as hot or "planty" as it sounds.
There's a burrito joint near us that makes a pineapple habanero margarita that is both delicious and painful to drink. Took six of us passing it back and forth to finish it.
 
There's a burrito joint near us that makes a pineapple habanero margarita that is both delicious and painful to drink. Took six of us passing it back and forth to finish it.
Sounds damned spicy. STill, I could see trying a roasted habanero margarita. The charring and roasting will help turn some of the heat into sweet.
 
Someone doesn't want to go to Auschwitz.


I was at a bar in South Carolina, they were very confused by my order

Me: Does your margarita have sour mix
Waitress: yes
Me: Can you make it w/o sour mix?
Waitress: So how do you want it,
Me: tequila, lime juice, orange liquor, on the rocks with salted glass
waitress: Should we add some soda or something to lengthen it out

:headscratch:
 
Me: Does your margarita have sour mix
Waitress: yes
Me: Can you make it w/o sour mix?
Waitress: So how do you want it,
Me: tequila, lime juice, orange liquor, on the rocks with salted glass
waitress: Should we add some soda or something to lengthen it out

Nah, it's plenty long, thanks. Wanna see?
 
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