So I don’t know if you guys have heard of this “Global Warming” thing, but it’s here and I don’t know how I feel about it.
Colorado, like most of the country at this point, has experienced at least one if not a few days in the 80′s. Don’t know if mother nature got the memo, but it’s March. This has SERIOUSLY put a damper on my ambitions of becoming the next Shaun White as snowboarding when its 50 degrees is not ideal. Despite the fact that my winter sporting is coming to a swift end for the season, things are quickly changing over to outdoor/day drinking season. Riddle me this, who doesn’t LOVE day drinking?!
(WHITNEY RAISES HER HAND. They made the saying ‘it’s 5 o’clock somewhere’ after me. Any earlier than that and it’s an episode of the Golden Girls you’ve stepped into. In case you’re wondering, I’m Sophia.)
Day Drinking is the bee’s knees and there are very few cocktails that are more enjoyable on a warm spring day than a delicious margarita. A margarita, which is Spanish for “holy crap this is awesome”, can take any normal pool day and make it extraordinary. (why, thank you baxter.) The margarita recipe that I am fortunate enough to share with you today is from James Lee. It calls for fresh ingredients and has no pre-made bull. (It also has a pepper in it to really get things started, if you know what I’m sayin’. ) In addition to a great poolside concoction it can also be the perfect compliment to a delicious BBQ chicken. Please enjoy the recipe, and tell nature to get her shit together.
(Whitney also feels the need to tell you that this is the perfect Memorial Day beverage…)
Cools you off on a hot summer day.
- El Tesoro Tequila - 2 ounces
- Anaheim Pepper - 1 inch piece
- orange - 1/4 piece, juiced
- lime - 1/2 piece, juiced
- meyer lemon - 1/2 piece, juiced