Preparing to shoot a few segments of Big Jon in 5 for BEER2WHISKEY in our upstairs studio at Barley's Taproom in downtown Greenville. That's owner Josh Beebe preparing for his closeup.

Friday, February 22, 2013

National Margarita Day: It Makes Me a Little Misty

It may not resonate with the masses, but today is a very special day for me. No, it's not up there with Christmas, Thanksgiving or even the 4th of July; but it is certainly elevated above third-tier holidays, such as Valentine's Day and Secretary's Day. It's a second-tier special occasion to be celebrated alongside Columbus Day, Presidents Day and St. Paddy's Day.

Yes, Friday February 22, is National Margarita Day!

I prefer it to the slate of those damnable Monday post-office holidays because after consuming the obligatory pitcher of tequila, triple sec, Grand Marnier and lime juice, I can stagger out to my mailbox with at least some expectation of finding mail in it; perhaps it will even contain a long-anticipated check. Then I can stumble down to my office, get online and make an e-deposit into my credit union and have the deposited amount immediately register in my account. I can then click on an online retailer and buy something I will regret when I wake up the next afternoon.

It's what made America great!

But you can't do any of that on a post-office holiday Monday.

My message to you is to not let this special day go uncelebrated. Grab the arm of a loved one, coworker or total stranger, belly up to the bar in your local Mexican eatery, and order a top-shelf margarita. Hum the Mexican national anthem as you toss it back.

If you'd rather celebrate in the seclusion of your home, here's the recipe for Senor Rusty's Double-Fisted Margarita:

  • one part Cabo Wabo Silver tequila (Always remember: Friends don't let friends drink Cuervo.)
  • 1/2 part triple sec
  • 1/2 part Grand Marnier
  • one and 1/2 part lime juice with a little sugar added (slackers may substitute sweet-and-sour mix)
  • one egg white (optional, but it does make a difference)

Toss it all into a blender and mix for about two seconds. Pour the magic elixir into a highball glass half filled with ice and garnish with a wedge of lime. Purists will want to salt the rim of the glass first. Because my body is a temple, I skip the salt.

Live a little, and stay thirsty, my friend.

No comments:

Post a Comment