A few weeks ago, my mother, Fatima and I were sitting on my parent’s lake house deck in the hot, humid New Hampshire air, wondering what drink we could make to cool us off; it was 5 o’clock. We all had one drink in mind: a Marquisrita on the rocks.
Side note (affiliate links coming up): don’t you love our Gold Pineapple Tumblers?
It was a long, very eventful, and early boating day on Lake Winnipesaukee. We woke up early to prep the boat for the first ride of the season, launched the boat, and zoomed off to Alton Bay. It was the first hot and humid Memorial Day weekend in years. So hot, that we went swimming by the Governor’s Island sand bar! However, the water was as cold as ice.
We ruled out frozen Marquisritas because we were low on ice, but my mother still requested a Marquisrita on the rocks. I’ve never made a Marquisrita on the rocks. This was a scary moment. The fist batch was delicious, but was lacking in the tequila department. My mother and I share this in common: we need to taste the tequila in our margaritas. The next batch I made was just right. For the rest of the afternoon, we sipped on these until we went out for a sunset spin on the lake (my dad is the captain and did not partake in our afternoon drinking).
'It's Been a Long Day' Marquisrita on the Rocks
- 2 shots (6 tbsp) tequila
- 1 shot and a splash (4 tbsp) triple sec
- 1-2 tbsp lime juice
- Ice for shaking
- Ice for the glass
- Add all ingredients into a shaker.
- Fill with ice.
- Shake 10 times. Do this too much and it’ll be too watery.
- Pour over ice and garnish with a lime.