Friday, June 20, 2008

SUMMER COCKTAIL SERIES #3

This week's summer cocktail series comes from Maggie. If you (yes, you!) want to provide a recipe for a tasty summer beverage and an amusing anecdote, send it along to the contact email and we'll put it up.

TAKE ANOTHER SHOT OF COURAGE:

When my parents moved into their new house, my dad was able install the grill of his dreams. Last summer, he planned a cookout just to showcase his grilling skills. He casually mentioned his newly acquired margarita recipe, which he got from one of "his guys." We thought he was joking because (a) my dad is not a laid back margarita kind of guy (he's more Boston Brahmin than Parrothead) and (b) he's known for his strong traditional cocktails - Manhattans, martinis (Bombay Blue Sapphire with blue cheese-stuffed olives), gin and tonics, etc. In fact, his cocktails, frequently served in over-sized glasses, have been the downfall of many a significant other meeting our family for the first time. Seriously, one sister's (now ex-)boyfriend fell off a chair during Thanksgiving dinner because no one told him that you have to keep adding ice or pouring some down the sink to avoid getting plowed.

Anyways, we though it was so cute that he was trying to cater to my college-age sister who had not yet acquired the taste for martinis, so egged him on. Two hours and 4 pitchers of margaritas later, my entire family was smashed (but in a good way). These margaritas are now a staple at family events (summertime or otherwise). My dad loves that we request them whenever we're home and we even made them this Thanksgiving to accompany the turkey my mom let him grill.

Maggie's Dad's Margaritas
16 oz white tequila
8 oz triple sec
4 oz key west lime juice (regular lime juice is okay, but not optimal)
12 oz limeaid frozen
1 beer (slid in at the end)
salt (optional)
lime wedges

Pour the tequila, triple sec, lime juice and limeade in a large pitcher. Stir until the limeade is thawed. Carefully "slide" the beer into the pitcher so it doesn't foam too much. Serve on the rocks, with a lime wedge, with or without salt.

Be careful - these are more potent than they seem at first sip. The key lime juice and the beer put them over the top.

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