It was a steamy September night in 1988, and I was fresh off the plane from a formative, college summer-abroad odyssey in Switzerland. The evening found me at a Mexican restaurant in Orange County, cross-eyed and basking in the after-effects of a bathtub-sized Cadillac margarita, spilling all of the summer’s indiscretions. To my then-boyfriend. Who sat there and fumed. Natch.
Okay, so he was a weenie anyway, but ever since then I stick to wine in order to (ahem) keep my tequila-inspired indiscretions to myself. Whoops! Uh, not that I have any today! Indiscretions, I mean (she said in case her husband, Señor Jim happened to be reading this post, which he always does because he’s the mucho-amazing-est husband in the world).
You’re probably thinking, “Whoa. Guess who just stepped in it.” And I have this to say: I did indeed step in it! I stepped into National Tequila Day! And I come bearing gifts.
First, my favorite interpretive dance to the song, Tequila, courtesy of Pee-Wee Herman. Click on the image to watch:
Second, a full-on “Chica Power” article I wrote earlier this year about the world’s first female master tequila distiller, the salt-rimmed glass ceiling-shattering Maria Teresa Lara.
Next, a tequila recipe for tonight’s National Tequila Day fiesta. WARNING: Do not try this drink if you’ve been naughty in the past 48 hours. ¡Salud!
Sangrita – Serves: 4
This recipe is courtesy of the JW Marriott Cancun. Another Marriott property in Puerto Vallarta, by the way, has an in-house “tequila sommelier” who presents tequila tastings using tequila made from agaves grown on the property.
1 ounce freshly squeezed orange juice
2 ounces freshly squeezed tomato juice
1 ounce freshly squeezed lime juice
1/2 ounce grenadine
dash worcestershire sauce
dash of salt
dash of pepper
dash of Tabasco, or to taste
To prepare, mix all of the ingredients together in a container and let stand a few minutes; cooling is recommended.