If you want to keep this cocktail authentic you'll need to rustle up a 32-ounce canning jar. Bartenders at the Roadhouse Grill mix this delicious, yet potent libation in a large mason jar normally used for canning. You say you don't have one of those lying around? You have yet to enter the canning phase of your life? Not to worry. Just wash out a hefty mayonnaise jar—the large size. Those big mayo jars weigh in at exactly 32-ounces and provide you with an excuse for finally ditching the yellow gunk that's been fermenting in the back of the fridge for the last two years. For non-purists, any 32-ounce drinking glass or mug will do. Just be sure to fill your glass nearly to the top with ice before you mix. The salt on the rim is optional, but aspirin after too many of these might be a necessity.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
This recipe is available in
- 3 ounces Jose Cuervo Gold Tequila (2 shots)
- 1 1/2 ounces Triple Sec (1 shot)
- 3/4 cup sweet-and-sour mix
- 3/4 cup orange juice
- 1 1/2 ounces Bud Light (1 shot)
- Wedge of lime
- Margarita salt (for rim of glass)
- Do This
1. If you want salt on the rim of your glass, moisten the rim of a 32-ounce mason jar (a cup or glass is fine) and dip it in margarita salt.
2. To make the drink, fill the jar with ice. Add a couple shots of tequila, a shot of Triple Sec, then some sweet-and-sour mix and orange juice (in equal amounts) to within a half-inch of the top of the glass. Stir.
3. Splash a shot of beer over the top of the drink.
4. Add a wedge of lime and serve with a straw.
Makes 1 serving.