Margs, Mexican Style
In a small pot, heat up 1 cup of water and 1 cup of sugar, stir until dissolved. Store in the fridge/icebox/bilge/wherever. This is your 'sweet'.
In a shaker mix:
- 1 part sweet (from above)
- 1 part lime juice (of course, use handy dandy lime sqeezer to up the fun factor)
- 1 part tequila/damiana (I use mostly tequila with a dash of damiana)
Of course, you should adjust to your palette. More/less water to the sweet mixture, or more/less damiana with the tequila.
Put on a little Jimmy Buffet, and you're good to go!
Thanks to Liz for the recipe!!
4 comments:
Sounds delish...can't wait to come and have you whip us up some!!
The sounds perfect!! Aha! Now I know why my head got so big when I was in Mexico... HAHAHAHHAHA
Glad to see you are still in Banderas Bay (I had to say it, I like the name) and enjoying yourself. Nice place to hang your hat for a while and glad to see that you are still learning new things :D
Sorry, but I dare:
2 parts Lime
3 parts triple sec
4 parts tequila
crush ice in plastic bag with a hammer, drain water out of the slush, blend with the above. slush or on the rocks , whatever you prefer. dab some lime onto the rim and get a little salt onto that , for the salted rim is a necessity to get that decadent feel.
one of those....... and you are history
cheers Matt
Thanks so much for sharing your zarpe adventures. Wish we had met you further ahead of your departure, but maybe we'll catch up in the islands!
Oh, FWIW, I like a little Controy (aka Mexican Cointreau, kind of like triple sec with a vague hint of jet fuel) in my marg. Grab a bottle before you head out of the Bay if you can- use as part of the 'sweet'.
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Hi - thanks for leaving a comment on the blog! Cheers - John and Naomi