I always thought of the Scottish as champion drinkers. There’s a pub on every corner. They have their own class of whiskey with almost as many distilleries as castles. It’s cold up here, and booze is a handy way to keep warm. I never dreamed I’d have difficulty buying liquor here.
If you’re looking for whiskey or gin, you’ll be quite pleased with the selection. There’s even a ton of great flavored vodkas and more types of Pimm’s than I could have imagined. There’s generic Bailey’s and Kahlua so you can spend your precious pennies on wool sweaters. Beer aplenty and enough types of cider to make my little beer-hating heart sing. But try and find a bottle of decent and inexpensive tequila, and you might be in trouble. The UK needs more Mexicans.
But I’m no stranger to ingredient hunting and taking what I can get. We’re taking margaritas into autumn by combining them with sweet apples. We’re saying goodbye to limes and light tacos and all things summer and switching gears to cheesy enchiladas and apply awesomeness. It’s always the right time for margaritas. You just have to make sure they’re dressed appropriately.
If you can get some type of old-timey jug of of gorgeously fresh-pressed unfiltered apple cider, go with that. If not, use whatever apple juice is handy. Don’t let anything stand in your way. All the cider is fermented here so…
Raise your glass to falling leaves and jacket weather and apple margaritas. Live it.
- 1 ounce Triple Sec
- 1 ounce tequila
- 3/4 cup apple juice or cider
- Apple slices and a cinnamon stick, optional
- In a short glass filled with ice, add Triple Sec and tequila, then half a cup of apple juice. Give it a quick stir. If you're adding any fruit and/or ice to the glass, I'd put this in first, and then top up with more apple juice as needed. Pop in a cinnamon stick for stirring and drink away.
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