Traditional recipes

The Marty Robbins Kombucha Cocktail

The Marty Robbins Kombucha Cocktail

This drink is healthy, refreshing, and good for your gut

Brew Dr. Kombucha

This summery cocktail is perfect for sipping at any outdoor barbecue, pool party, or other occasion. Cheers!

This recipe was contributed by Brew Dr. Kombucha.

Ingredients

  • 2 Ounces Townshend’s No. 2 Sweet Tea Spirit
  • 3/4 Ounces lemon juice
  • 1/4 Ounce simple syrup
  • 1 bottle Brew Dr. Kombucha’s Mint Lemonade kombucha
  • 1 sprig fresh mint for garnish

The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


The Best Margarita Recipe, Taste-Tested and Texan-Approved

When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:


Watch the video: Marty Robbins - The Drifter - Disc 2 (January 2022).