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more party prep

The party preparations continue…

After work yesterday, Dave came home and dug out two 60-inch round tables, two six-foot plus one 8-foot tables, and the 28 folding chairs from our cramped storage room in the garage. That, along with the 30 person seating we already have available in the back yard should cover it!

Sloane dropped of the table linens and a couple cases of empty liquor bottles (for the entrance decor) from the hotel she works at. Then we did a bunch of food prep before she went home and Dave and I collapsed on the couch and ate leftover Easter food while watching TV.  We’re getting there!

This morning I’ve been getting of few of the bar necessities made. I mixed together the juice base for sangria and squeezed 7 pounds of limes (with some help from Dave before he deserted me to go play golf!) and produced 7 cups of fresh juice for made-to-order margaritas.  I learned more about tequila than I thought I’d ever want to know during a class at Les Gourmettes a couple weeks ago.  Joanne Weir was the guest chef and the recipe I’m using for our bar is from her new book, Tequila    A Guide to Types, Flights, Cocktails, and Bites. Pick it up and thank me later!  While party shopping at Costco yesterday, the first thing that caught my eye as I walked in was a display of the new Kirkland Signature Anejo 100% agave, ultra premium, extra aged, made in Mexico, 1 liter bottles of tequila for only $21.99.  I picked up two bottles and 2 bags of limes and the decision was made, we are serving margaritas at the party!  Well, there will be a full bar, but margaritas and my Rojo Sangria will be two of the fun and fresh options.

The Margarita

(Tequila, A Guild to Types, Flights, Cocktails, and Bites by Joanne Weir)

2 ounces 100% agave tequila of your choice
3/4 ounce honey
3/4 ounce water
1 ounce freshly squeezed lime juice

Place all the ingredients in a shaker with plenty of ice.  Shake vigorously for 5 seconds.  Pour into a highball glass and serve.

Serves 1 very happy margarita lover


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