Why the Fuck Can’t I Get a Decent Margarita (A Rant Redux)
Why’s it so goddamned difficult to get a decent margarita? I mean, what the fuck!
Its madness!
The recipe is simple. Simple! The act of mixing the cocktail isn’t difficult. But for some reason, which I fail to contemplate, most bars and restaurants — even highly-rated Mexican restaurants — serve shitty-ass margaritas made with no love nor care. It’s time to start sending these abominations back. A major education campaign must be launched, and I’m here to do it.
I’ve had it. I’m livid!
Where’s the pride? How can an owner, a manager, or a server put out such lackluster product, when a margarita should be the centerpiece attraction? How does a restaurant keep its doors open using cheap tequila and rock-gut triple sec poured out of pathetic plastic bottles combined with disgusting powder-based mixers and have the audacity to call that a “margarita?” It’s like putting lipstick on a pig and calling that Anne Hathaway.
Case in point: Whoever created the margarita pictured in the photo below should never be able to set foot behind a bar again. Ever! The criminal should be digging a ditch or serving on a chain gag. Bitch slap his ass! I mean, look at this travesty! And study carefully. Drop what you are doing and pay attention!
This is important!
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