Well, I needed a photo for my recipe and treatise - and I certainly wasn't about to pour it out - it cost me over $70 (all expense recoverable in small increments).
Margarita, "Original"
Margarita, "Original"
![]() Well, I needed a photo for my recipe and treatise - and I certainly wasn't about to pour it out - it cost me over $70 (all expense recoverable in small increments). Margarita, "Original" |
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![]() The tomato, mozarella, basil kind. Wonder if a Margarita goes with a Margarita? -- Christian R. Conrad The Man Who Apparently Still Knows Fucking Everything Mail: Same username as at the top left of this post, at iki.fi |
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![]() . . if you can find a lady lunch companion named Margarita, you could make it a Triple Margarita lunch. Of course, there's another way to have a Triple Margarita lunch. |
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![]() "Science is the belief in the ignorance of the experts" – Richard Feynman |
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![]() Of all the recipes for the classic Margarita I studied, the smallest amount was 3/4 ounce, including the standard recipe of the IBA (International Bartender's Association). The max was 1 ounce, as I listed, which is, of course, supported by Cointreau, as well as many others. Of course, I hear there are some pretty bad triple secs out there which you might want to cut way back on. I only tested Cointreau and Hiram Walker's "all natural". |
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![]() "Science is the belief in the ignorance of the experts" – Richard Feynman |
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![]() PS: missing close quote last line -- Drew |
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![]() The only food origin story I recall being even partially true is the invention of Saratoga Chips, now known as Potato Chips, but it has been severely embellished with famous names and the like. Thanks on the missing closing quote - fixed. |
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![]() Theirs is 80 Proof I think I'm losing my grammar in my old age. |
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![]() As a native speaker I bow to the non-native speaker who actually had to learn the rules and exceptions. My language sucks and the only reason I'm semi-competent in it is because of baby chick syndrome. |