Fact: Margaritas should be served with chips and salsa. Soft salted pretzels are also okay if you serve the margarita unsalted. That works, my sweet babies.
More facts:
I am doing a staged reading of a spec script at a snazzy place with some good people to meet this coming weekend and I am excited because I am the “wise-cracking best friend”. So I get to make fun of people, including myself.
Fact: Margaritas should be served neat.
Fact: Margaritas require fresh lime juice. I know, there is a shortage. Shell out a spare penny, you spend more on crappy coffee and you deserve a good adult drink.
AND FINALLY
Fact: Margaritas are best when blue.
Don’t you sass me. Blue curaçao is the shiz-nit. And it is pretty and refreshing to look at. Like a stale browser, you need refreshing. Because–last fact: it got hot.
Blue Margarita from the Ultimate Bar Book by Mittie Hellmich (wording mine)
Lime wedge
Kosher salt
2 oz. blanco tequila (I used Sauza)
1 oz. blue curaçao
1 oz. Cointreau
1 oz. freshly squeezed lime juice
Run lime wedge around chilled glass edge. Dip in salt. Put in freezer whilst assembling your drink. Shake up everything else with ample ice then strain into the glass. Serve with an extra slice of lime, big spender. You’re worth it.
Scrumptious Gruel 