Penguin4x4

Well that was the fastest job interview (front desk at the local Hampton Inn) I've ever had... *reads application* soooo you have a four year degree in...business management...well in that case I don't have to ask you any questions; is this phone number the best way to get a hold of you? Alrighty then, thanks for coming in

good ole PR stunts

I cringe at the thought of using something Grand Marinier or GranGala in a 'rita if for no other reason than the price But I always use Cointreau!

I've heard the "right way" to make it is 7:4:3 tequila/sec/lime, although my personal favorite is the 3:2:1 variety I almost always use key limes instead of the Persian variety using simple syrup never even crossed my mind

I usually (not this time, obviously) make them with equal parts triple sec, silver tequila, and key lime juice on the rocks with a salted rim. I've also heard of throwing all the ingredients and the spent limes in a shaker, muddle, and strain into a glass but I don't know if that would do anything?

I guess you missed this part?

Who are you again?

Speaking of Brazil, a caipirinha sounds really good right about now...wonder if I still have that bottle of cachaca... oh, I almost forgot, welcome :drink40:

hmmm, these Stetsom amps sound nice and all, but I have to ask the question that everyone else out there is thinking: are these American made or Chinese made? I kid, I kid; have I mentioned how delicious margaritas are in large quantities?

I got to make a blender full of mmmmmmmmargaritas though so I'm happy these are a good 12% ABV so they're plenty strong for extend sipping

power restored after ~7 hours. thanks you lazy asshats I hope you enjoy your overtime...

I for one would love to know if there is a dumbass teenager behind the wheel