HH: The Happiest of Hours

There is no better way to end a long day at work than with a nice, cold beverage... of the adult variety. Sure, you could crack open a Thomas Kemper if you really wanted to, but I don't want to. And it's my blog. So there.

After attending Happy Hour with a dear friend of mine, it seemed appropriate to share my favorite drink recipe: the margarita! And my margarita will, hopefully, blow your mind. The secret to this recipe is the sweet and sour. No, not that bottled stuff. Homemade sweet and sour. It is ridiculously easy and worth it - trust me.

SWEET & SOUR

Sugar

Water

Fresh Lemon/Lime Juices 

*Boil equal parts sugar and water over medium heat until all sugar has dissolved.

*Pour into a shallow baking dish and place in the refrigerator to cool completely. 

*When cool, combine 2 parts simple syrup with 1 part (each) lemon and lime juice. 

*Too tart? Easy! Cut it with a little bit of water and you should be good to go.

And now for my philosophy on choosing tequila, or any liquor for that matter. Do you really want to buy a $50-$60 bottle of booze only to end up mixing it with something else? I know I don't want to, but it also doesn't mean I'm scrounging around the lowest shelf at the liquor store. My favorite tequila for margaritas? Sauza Hornitos. 

NOT YOUR MAMA'S MARGARITA

2-3 Slices of Fresh Lime

1 1/4 ounces Tequila

3/4 ounce Cointreau (Orange Liqueur)

1/2 - 3/4 Cups Sweet & Sour

Cranberry or Pomegranate Juice

Grand Marnier

*In a cocktail shaker, combine lime slices, ice, tequila, Cointreau, and sweet & sour. 

*As OutKast once said, "Shake it like a Polaroid picture." 

*Empty contents into your favorite glass. Add more ice.

*Top with a smidge (yep, smidge) of cran or pom. This is more for color than flavor.

*Finish it off with a touch of Grand Marnier. 

And there you have it, my go-to summer drink. Here's hoping Seattle brings us some sunny afternoons as soon as possible - CHEERS!