Lime Tequila Quotes

I was in Cancun, Mexico, sitting in a disappearing-edge swimming pool, on a bar stool that was actually under the water, watching palm trees sway in a sultry breeze against the unmistakable aqua splendor of the Caribbean Sea; drinking coconut, lime, and tequila from a scooped-out pineapple, with salt spray of breaking surf and sun kissing my skin. Translation: I'd died and gone to heaven.

Cool. I'm quiet, too." I arched a brow. He laughed. "Okay. I'm not quiet. I'm sure if you Wikipedia'd my ass, I would show up as the opposite of quiet. But that's okay. You and I would get along like lime and tequila. You can make up for my nonstop talkin' and I can make up for your lack of talkin'." He nudged my arm with his. "We're a perfect team!" The smile returned to my face. I didn't really know him but I liked him.

When life gives you a lemon, it’s time for a Cowgirl’s Prayer.” This was one of her favorite alcoholic concoctions of tequila, lime juice and lemonade.

Tequila, anyone?” he asked our group, but his eyes were on me. “Hell, yeah, K, break it out,” Blake said. I tried to take a step back, but I couldn't go far. Kaidan poured the drinks, handing one to each twin and Blake. “Jay?” he asked. “Nah, dude. I gotta drive.” “Kope? Anna?” We both stared at him, not answering. “Oh, that's right, I nearly forgot,” Kaidan said with smooth indifference. “The prince and princess would never stoop so low. Well, bottoms up to us peasants.” What was up with that? The group shared a round of uneasy glances. Jay's mouth was set in firm disapproval as he stared at Kaidan, who wouldn't meet Jay's eye. The four of them raised their glasses, taking the shots and chasing them with bites of lime. I got a strong whiff of the pungent, salty tequila and gripped the counter with one hand. “How's your soda, princess?” Though Kaidan spoke with a calm air, there was underlying menace that pained me to hear. “You don't need to be so hateful,” I whispered. “If you ask me, I'd say the princess prefers a dark knight.” Ginger smirked and took a long drink of her beer. “She only thinks she does,” Kaidan said to her. I opened and closed my hands at my sides. After all we'd been through, how could he stand there and have the audacity to throw temptations in my face and insult me? I wanted to say something to shut him up, but the more flustered I got, the more tongue-tied I became. “Anna?” Jay asked. “You ready to bounce?” There was no way Jay was ready to leave. “No! Don't go yet,” Marna begged. She yanked the front of Kaidan's shirt. “You're scaring everyone off, Kai! If you can't be nice, then don't get so pissed.” “She means drunk,” Blake said to me in a stage whisper; then he added, “Brits,” with a roll of his eyes. Blake's attempt at comic relief didn't lighten the mood much. “My apologies,” Kaidan said to Marna. He slid the bottle away with the back of his hand, and Marna patted down the bit of shirt she'd crumpled. I stared at Kaidan, but he wouldn't meet my eye.

He can be...” Heat started to flow across my cheeks. “He can be very...protective.” Jayden’s eyes widened as his mouth opened slightly. The flush in my cheeks deepened as I pressed my lips together. “Huh. That’s the first time I’ve heard you talk.” He pushed off the locker, falling in step beside me. Shorter than his brother and Rider, he was still a couple of inches taller than me, so my neck appreciated not having to look up to see him. “Cool. I’m quiet, too.” I arched a brow. He laughed. “Okay. I’m not quiet. I’m sure if you Wikipedia’d my ass, I would show up as the opposite of quiet. But that’s okay. You and I would get along like lime and tequila. You can make up for my nonstop talkin’ and I can make up for your lack of talkin’.” He nudged my arm with his. “We’re a perfect team!

Robert is, of course, at the theater, but it’s true that Jeff isn’t alone. Behind him, Lulu holds up two bottles of tequila, and behind her is Gene, Lulu’s . . . bed-friend, holding a bag of limes and sporting the world’s most enormous mustache. I take the bag of limes from him. “Are you guessing my weight tonight?” Jeff laughs in a loud bark before heading into the kitchen, but Gene does a bewildered double take. “What?” “Do I get to shoot a water gun to knock down the ducks?” I see the moment he gets it because his giant mustache twitches under his suppressed grin. “I’ll take my limes home if you’re going to be sassy, miss.” “You look like an old-timey auction barker,” I say. “Or Yosemite Sam. I have this sudden urge to buy a few head of cattle.” Behind me, Calvin snickers. “You wish you could grow a ’stache like this.” I burst out laughing. “I’m sorry, I can’t even hear what you’re saying through that thing.” “I told him it’s awful.” Lulu tugs at it and Gene leans away. He smoothes it down proudly. “I’m so lazy, and this is much more low maintenance than shaving.” I don’t need to look that closely to see he’s clearly waxed and styled it with a comb. It’s really not an afterthought mustache; it’s the kind that a person chooses from a book on various mustache styles—the perfect accessory for his very carefully crafted I don’t care enough to even glance in the mirror look (which Lulu tells me takes him a long time in front of the mirror).

Someday I want to go back to San Felipe de Jesus and find the Jesus in that place. Someday I want to trap myself in those washboard towns, Aconchi, Magdalena; I want to meet their saints someday. I would ask them if they have ever been in love. I don't mean the syrup they lay on you in the media. I mean the meat of love, the hardness of it, the ice water that wakes you up into the heat of day. The Mexico of love, with rocks, pickup trucks, fat men and sugary children. Cock-sure, moonlit tequila, sweet lime, metallic bed for secret touching. Did they ever reach that side of life? Those mealy saints with their crosses on their backs, did they have enough stomach for the midnight lunch of love?

One platter held two fillets of salmon, each thinly sliced and surrounded by appropriate garnishes and small rounds of dark bread. The other platter had a lush assortment of appetizers. "Why, that's perfectly lovely," said Sally, who immediately had a brioche round swathed with foie gras on the way to her mouth. I attacked the salmon. Between chews, Sally managed to say, "Please thank him for us. I'm sure it's a sweatshop in the kitchen, but when there's time, I'd love to meet him." "I'll be sure to tell him. Right now he's a bit like a chicken without its noggin." "This salmon is delicious. Do you smoke it yourself?"I always like to compliment freebies from the kitchen. It usually keeps them coming. This time I was being totally honest; the salmon was incredible. "Aye, we do. And the other salmon fillet on the plate is cured in tequila and lime juice. We do that here as well. And we bake the brown bread that's with it. All of our salmon comes from Ireland, as well as the dark flour for the bread.

That night, they sat around the hotel room with a bottle of tequila and some salt and limes and talked about names for the new real estate company. A few ideas sprang up right away but got rejected just as fast. A half bottle of tequila later, the name "Real Estate Maximums Incorporated" was tossed around as a possibility. Nobody spoke for a moment because everyone liked it. Maximums meant that everyone would get the most out of the relationship-real estate agents and customers alike. The name did a good job of communicating the everybody wins principle at the heart of the endeavor. But after a few more minutes, they realized it didn't quite work. It wasn't snappy enough for a good brand name, and it was too long to fit on a real estate sign. More tequila got poured. No one could come up with another name that felt as on-target as Real Estate Maximums. Someone suggested shortening it to R. E. Max. That made it snappier and appealing in a brand name sense; but when you wrote it out, it looked too much like a real person's name. You could imagine junk mail arriving at the office in care of Mr. and Mrs. R. E. Max. Collins pointed out that Exxon had formed only a few years before, and the X with a slash through it looked very smart. So Liniger took out the dots and tried a slash through the middle of the word and then capitalized all the letters. They looked at the pad of paper and saw: RE/MAX. A silence came over them, followed by a few backslaps and cheers. Everything about the word looked exactly right, as though they were talking about an established global company. Now, what about colors? They were on a roll. Now was no time to stop. A few more shots of tequila went around while they debated the right look for the new RE/MAX. It didn't take long to figure it out: Everyone in the room was a Vietnam vet and patriotic to the core. The colors, of course, had to be red, white, and blue. When they considered the whole package, they knew they had it. And that's how the idea for the distinctive RE/MAX brand was hatched. Considering the time and resources that get poured into brand development today, their methods might seem unorthodox if admirably effective. No money was spent on advertising agencies, market research, or trademark protection. The only investment was a decent bottle of tequila; the only focus group, a bunch of guys sitting around a room having a good laugh.

Title: Professional Bridesmaid for Hire—w4w—26 (NYC) Post: When all of my friends started getting engaged, I decided to make new friends. So I did—but then they got engaged also, and for what felt like the hundredth time, I was asked to be a bridesmaid. This year alone, I’ve been a bridesmaid 4 times. That’s 4 different chiffon dresses, 4 different bachelorette parties filled with tequila shots and guys in thong underwear twerking way too close to my face, 4 different prewedding pep talks to the bride about how this is the happiest day of her life, and how marriage, probably, is just like riding a bike: a little shaky at first, but then she’ll get the hang of it. Right, she’ll ask as she wipes the mascara-stained tears from her perfectly airbrushed face. Right, I’ll say, though I don’t really know. I only know what I’ve seen and that’s a beautiful-looking bride walking down, down, down the aisle, one two, three, four times so far this year. So let me be there for you this time if: — You don’t have any other girlfriends except your third cousin, twice removed, who is often found sticking her tongue down an empty bottle of red wine. — Your fiancé has an extra groomsman and you’re looking to even things out so your pictures don’t look funny and there’s not one single guy walking down the aisle by himself. — You need someone to take control and make sure bridesmaid #4 buys her dress on time and doesn’t show up 3 hours late the day of the wedding or paint her nails lime green. Bridesmaid skills I’m exceptionally good at: — Holding up the 18 layers of your dress so that you can pee with ease on your wedding day. — Catching the bouquet and then following that moment up with my best Miss America–like “OMG, I can’t believe this” speech. — Doing the electric and the cha-cha slide. — Responding in a timely manner to prewedding email chains created by other bridesmaids and the maid of honor.

He took her softly at first, appreciating the subtle beauty and joy in that first kiss, a moment that could never be repeated with her again. Desire stirred inside him, and Ramón took no prisoners. He kissed her hungrily, and she responded with a fiery passion. She tasted like tequila and lime and lust. He wanted to get drunk on her lips. This kiss in the graveyard was hauntingly beautiful, just like her.

She had marinated the fish filets in a mixture of tequila, lime juice, and orange liqueur, with a touch of olive oil and garlic. Now, she spooned a sauce of tomato, jalapeno, onion, and brown sugar over the cooked fish.

The Michael Servetus: habanero-steeped tequila, lime, Seville orange liqueur, and smoked salt The Trinitarian: pomegranate, huckleberry, and plum brandies with soda and fresh fruits The Mary Oliver: white wine spritzer with fennel ferns and ginger bitters The Carrie Nation (NA): huckleberry and plum syrups, cream, soda water, and fresh fruits

grapefruit margarita at Colonel Teddy’s Tiki Bar on Siesta Key: Take a fresh habañero pepper, cut it in half, and then steep it in three ounces of Pueblo Viejo tequila. Next, add an ounce of freshly squeezed lime juice, an ounce of freshly squeezed grapefruit juice, and then one ounce of simple syrup plus a couple handfuls of crushed ice. Cover and shake it for no less than thirty seconds and then immediately pour it, ice and all, into a mason jar with a salted rim, garnished with a wedge of key lime or meyer lemon or both.

Tamarind concentrate, tequila, lime juice, simple syrup, lemon juice, and Cointreau.” “And the rim?” Carrie pees at her drink. “Sugar, salt, cayenne and cinnamon.” “Interesting.

THE GREAT THING ABOUT TEQUILA IS THAT IT’S NOT JUST A DRINK. IT’S AN activity. Lick. Shoot. Suck. Salt. Tequila. Lime.

A certain breed of drinker has discovered tequila’s potential as a complex and sophisticated sipping spirit, but the vast majority of people still associate it with salt, lime, bad decisions, and a nasty hangover.

Your favorite.” She had marinated the fish filets in a mixture of tequila, lime juice, and orange liqueur, with a touch of olive oil and garlic. Now, she spooned a sauce of tomato, jalapeno, onion, and brown sugar over the cooked fish.

blueberry margarita It’s a stretch, but I like to think of this drink as the boozy almost-equivalent of an açai bowl, since it’s made with pomegranate juice and fresh blueberries. You can take it all the way healthy by omitting tequila, if you like your drinks dry, and subbing in ginger ale, club soda, or a nonalcoholic spirit. Either way, it’s perfect for a summer (or, if you live in Los Angeles, spring/summer/fall/winter) day. TIME: 3 MINUTES SERVES: 1 2 tablespoons Himalayan pink salt 1 lime wedge 4 fresh mint leaves ¼ cup rinsed fresh blueberries, plus 4 blueberries for garnish 2 ounces tequila ½ ounce fresh lime juice 1 ounce pomegranate juice ½ ounce Ginger Syrup Pour the Himalayan salt into a small dish. Run the wedge of lime around the rim of a highball glass, then twist the rim in the salt until fully coated. Fill the salt-rimmed glass with ice and set aside. Clap the mint to bring out its flavor, then put it and the blueberries into a shaker. Muddle them until pulverized. Add a handful of ice, the tequila, lime juice, pomegranate juice, and ginger syrup. Shake vigorously until chilled; strain into the prepared glass. Skewer 4 blueberries onto a cocktail pick and use to garnish the drink. Serve and enjoy.

To honor the love Álvaro gave, I write into being a cup. Next, I fill it with tejuino: la bebida de los dioses. Before I order you to hand this drink to my uncle’s thirsty spirit, allow me to add a scoop of crushed ice, a twist of lime, and three shots of the finest tequila. Now, pass the cup to my spinster tío… Thanks.

Description: A man walks into a bar. Instruction: Walk into a bar. Exclamation (onomatopoeia): Sigh. Most fiction consists of only description, but good storytelling can mix all three forms. For instance, “A man walks into a bar and orders a margarita. Easy enough. Mix three parts tequila and two parts triple sec with one part lime juice, pour it over ice, and—voilà—that’s a margarita.” Using all three forms of communication creates a natural, conversational style. Description combined with occasional instruction, and punctuated with sound effects or exclamations: It’s how people talk. Instruction addresses the reader, breaking the fourth wall. The verbs are active and punchy. “Walk this way.” Or, “Look for the red house near Ocean Avenue.” And they imply useful, factual information—thus building your authority.

Yeah, I guess life hasn’t really been one to give me tequila to go with the limes.

Don't forget to be the tequila, not the lime. You're to be chased after, not the other way around" -Mama

Here’s how they make a spicy grapefruit margarita at Colonel Teddy’s Tiki Bar on Siesta Key: Take a fresh habañero pepper, cut it in half, and then steep it in three ounces of Pueblo Viejo tequila. Next, add an ounce of freshly squeezed lime juice, an ounce of freshly squeezed grapefruit juice, and then one ounce of simple syrup plus a couple handfuls of crushed ice. Cover and shake it

for no less than thirty seconds and then immediately pour it, ice and all, into a mason jar with a salted rim, garnished with a wedge of key lime or meyer lemon or both. You can specify how hot you like it. For example, if you ask for “pleasantly spicy,” they’ll drop the pepper in a cocktail shaker, pour in the tequila, and then remove the pepper immediately. If you ask for “taste-bud abusive,” they’ll let the pepper sit with the tequila for a couple of minutes. Ask for “medical supervision advised,” and they’ll use a safely guarded reserve that’s been steeping for who knows how long. And here’s how you drink a spicy grapefruit margarita at Colonel Teddy’s Tiki Bar on Siesta Key: as slowly as possible.

Faced with a boy I had a crush on—a bow-legged Missouri cowboy with the face and form of young Marlon Brando—I eagerly took the tequila his friend handed me. Forgoing lime and salt, I tucked my hair behind my ears and tossed back a shot. As that one went down like bleach, I was holding up my glass for another.

How about a margarita on the rocks, hold the lime juice?” I greeted her. She laughed. “So you’re having a tequila kind of day, huh?

Dancer had lined up a row of tequila shots in front of us, issuing everyone salt and limes before declaring, “Drink up, bitches! If God wanted us sober, he wouldn’t have made shot glasses so cute!

I’m fairly sure it’s illegal to drink tequila without a lime.