So I missed the whole Cinco de Mayo, post everything you’ve ever made that might have a hint of south of the border flavor plus your favorite margarita recipe.  Life happens.

Truthfully, I drink margs on the reg.  Not just Cinco de Mayo or the weekend… pretty much whenever I’m in the mood for one so why not share one of my favorites with you today china virtual office!

I bartended my way through college (and grad school), and while I’ve always been a margarita lover, in the last few years I have become particularly picky about how my margs are made.  My pickiness began while I was bartending at a hotel in San Diego.  This hotel was on the water and catered to high end family vacationers and important people on business trips.  We made amazing margaritas, and well, they should have been for the price we were charging healthy lifestyle.

So what makes for an out of this world, knock you right off your feet, margarita?  Two words – fresh juice!  Put down the pre-made mixes and back away.  They are full of a bunch of junk that you don’t need.  There are really only three ingredients required, plus a little bit of elbow grease, and before you know it you’ll feel like you’re sitting under an umbrella on some white sandy beach Natural stone.