killer margs

This is the recipe I learned in 1980 when I was daytime headwaitress at the Mexican Village on St. Germaine:

1 part tequila

1 part triple sec

1 part sweet and sour (Holland House is the preferred brand – be sure not to buy margarita mix, make sure it’s sweet and sour)

1/2 part water

Any kind of glasses – paper, plastic, tumblers, fancy ones

Store bought ice

Fresh limes


If  you’ve got a party goin’, mix it in a big container and use a big dipper as the metric.  Stir well and pour over the rocks.  Squeeze the lime and drop it in the well.

Sip with caution — warning:  sock trading likely to occur after 2.

Author: Julie Ann Stevens

My art flows from the patterns & paths of my lived experience which ⏤ like yours ⏤ are at once deeply personal and entirely universal.

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