Hold the lime

Hang on tight, folks. Guess what today is?

It’s National Tequila Day.

Uh oh.

I find tequila to be one of those insidious drinks. So tasty, especially in margaritas, but oh, so very, very dangerous!

I’ve learned that my limit is two. Two margaritas, two shots (although that’s venturing into a dangerous area), or two whatevers. Any more than two, and I’m in trouble. Oh, I don’t mean out of control, or projectile vomiting, or dancing on the tables, or anything like that. (I do recall falling asleep in Chi Chi’s bathroom in Grand Forks, North Dakota, but that was years ago and long before I learned my limit.)

I’ve also learned about the difference between good and bad tequila, and that genuine tequila is only made in certain areas of Mexico, primarily the state of Jalisco. True tequila is made from the blue agave plant, and must be made that way in ordered to be called tequila.

Primo tequilas carry none of the burn of cheaper brands, and are best sipped like brandy. When in Mexico, forget the lime and salt. Such shots are called “training wheels,” and although the lime and salt helps cut the burn when it comes to crappy tequila, you’ll find it’s not necessary with good tequilas. They’re smooooooth.

I’ve got a bottle of Cabo Wabo Blanco that I might have to crack open to celebrate National Tequila Day. It would be a shame not to, wouldn’t it?

If you prefer your tequila in margarita form (I love margaritas!), have you ever tried making a real one, not using a mix? Sometimes simple is best, and the basic margarita is simple indeed.

3 parts tequila
2 parts triple sec
1 part lime juice
Combine in a cocktail shaker with ice and strain into a salt-rimmed glass. Tasty!

If you like frozen margaritas, try them on the rocks instead. I can’t remember the last time a frozen margarita passed my lips. On the rocks, with salt. It’s the only way to fly.

If you choose to indulge, be safe. If you need some extra inspiration to get you going, watch this. Mas tequila!