Not only is today Friday, it’s also National Tequila Day. To me, this qualifies as a pretty big holiday! I would like to be celebrating right now, but I think I’m going to hold off until after noon.
I’ve always had a love/hate relationship with tequila. Well, I love it. (And mostly you either love it or you hate it.) I just hate the texts I send after drinking it. But I kind of love them. And I love the way a guy winces when he asks to buy me a drink and then asks my favorite shot. Sorry, buddy.
My relationship with tequila started with one man: Jordan Barnes. He showed me how to take my first shot of the stuff in a hostel on the beach in Scotland. Saucy Mary’s.
It was a saucy time, alright!
At least one member of our crew peed the bed that night.
And it’s been all downhill ever since! Maybe Should I stop drinking tequila? ? Sure, and maybe I’ll stop breathing air while I’m at it.
This past winter, my intern Aaron and I made a habit of drinking a lot of $3 margaritas at Benny’s Burritos in NYC. We called it the Intern Special.
Eventually those became too fattening (it’s essentially a 500 calorie tequila Slurpee) so I switched to plain shots–or as we like to say, the Skinny Girl Margarita. He summed up my relationship with tequila like this: “One tequila, two tequila, three tequila, WHORE.”
For Jordan’s 21st birthday, I made margarita cupcakes, to pay homage to the best part of our friendship. They have a nice salty flavor, which I love.
(from Vegan Cupcakes Take Over The World)
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar. In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.
Tequila and Lime Frosting
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar.
Add in more sugar as needed to make frosting stiff, but spreadable.
If you want to use tequila in something besides baked goods, Hungry Girl has a shrimp recipe I am dying to try. Tequila in something healthy? OK then.
Celebrate however you like today!