From Off the (Meat) Hook

“Lifestyles of the Carnivorous and Fabulous”

It’s finally raining steadily here in California, which is great news because we are in a terrible drought! The silver lining of the drought is that no one is complaining about the rain; in fact, most people are openly celebrating it. Still, with the deep freeze in the rest of the country and the gray gloom here in San Francisco, I find my mind wandering to the impossibly beautiful turquoise waters of the Caribbean Sea and dreaming a little bit of some sun and sand.

These pretty blue margaritas are great if you have a theme party that demands a blue drink – I first had them for a business school graduation party (school colors: blue and gold) and for a wedding shower that was themed with different shades of blue. Blue Curacao is a sweet,  orange-flavored liqueur that subs nicely for the triple sec or Grand Marnier you’d usually find in a margarita, so the taste is not much different from a traditional margarita. The color is a lot more exciting, however.

At this point, I am about 6 1/2 months pregnant so it’s been awhile since I’ve actually had a margarita. Nice to have something to look forward to, though!

 

RECIPE: Caribbean Sea Margaritas

Makes 2. But you can always increase the recipe to make a whole pitcher if you like!

 

INGREDIENTS:

3 oz. good quality white, silver, or light tequila (I prefer Sauza Hornitos)

2 oz. Blue Curacao

2 oz. freshly squeezed lime juice

coarse salt and sugar to rim the glass

METHOD:

Comnine tequila, curacao, and lime juice in a cocktail shaker with ice. Shake well to mix and chill.

Mix together equal parts salt and sugar and put on a flat plate for rimming the glasses.

Run the cut side of a lime around the rim of a martini glass to moisten. Dip in salt and sugar mixture.

Decant into martini glasses carefully so as not to disturb the salt, and serve immediately.