Today I would like to give a warm welcome to author, Kay David, who is joining us with her new book, Texas Hold 'Em!
The State Drink of Texas
By Kay David
The State Drink of Texas
Recipe for Margaritas:
Salt, for rimming the glass (optional)
1 1/2 ounces tequila (blanco, 100 percent agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau (not Triple Sec)
If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.
I hope I don’t offend anyone here at Reading Between the Wines, but I don’t usually drink wine.
Don’t get me wrong; there are plenty of wine aficionados here in Texas. In fact, I have one in my critique group. She intimidates me with her knowledge and I’m envious at the same time.
I drink beer.
My first beer was a Tecate, which is a mighty fine beer. Brewed in a small town near Tijuana, nothing can beat them served ice cold with a squirt of salted lime. They’re common in Mexico, but when you travel, you need an alternative.
So, if I can’t find Tecate, then I drink Dos Equis, a beer brewed in Monterrey, Mexico. You know the commercials: "I don't always drink beer, but when I do, I prefer Dos Equis.” It’s nice and smooth, just like the actor in the ads, and after enough of them, you feel nice and smooth, too.
A lot of folks in Texas, however, don’t share my sophisticated taste for beer. They drink margaritas. It’s practically the state drink of Texas. You can go in just about any restaurant and order one, Mexican food place or not. I do have a fondness for Mango Margaritas, though. There’s a killer place in Austin for them called Fonda San Miguel. It’s 9:30 am as I write this and I can say without a doubt this blog would absolutely be more witty if I had one sitting beside me on the desk. Or at least it would sound more witty to me.
Margaritas taste best when the mariachi band is playing and there are hot tamales on the table. There should be a bowl of salsa nearby with salty chips beside it. The salsa should be spicy enough to peel paint. If it’s not, there’s always bottle of pepper sauce near. It’s usually in an old bottle that formerly held Coors beer to match the salt and pepper shakers. A roll of paper towels for napkins would be on the table, too, unless it’s an upscale place where you pay twice as much as you would for the place in between here and there, and then you get paper napkins you don’t have to roll off yourself.
TEXAS HOLD’EM is the launch book for my new series, Smokin’ ACES. Santos, the hero and leader of my undercover Texas Ranger team, drinks a shot and a beer. That’s a shot of whiskey followed by a cold beer, NOT a shot with a beer mixed in it. Yuck. If he’s going to ride, he’d be drinking coffee, black.
But there would be a pitcher of margarita’s on someone’s table at The Ice House, the biker bar where the Smokin’ ACES undercover team hangs out.
It’d be right next to the chips and salsa.
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