I have so many “Oh my gosh, I can’t believe it’s”, in my life right now. I can’t believe my daughter only has five school days left! I can’t believe my daughter is going to have her driver’s license next month…I sincerely don’t know whether to laugh or cry at that one.

I can’t believe that for the first time in 19 years I won’t have to drive a child of mine anywhere! I have had several people ask me what I will do with my extra time…hmm. I very politely say, “I’ll think of something”. Ok, this is the last one; I can’t believe it’s Memorial Day weekend already!

We are planning on using the barbeque quite a bit this weekend and, most definitely, having some refreshing adult beverages. This particular adult beverage is one of our favorites and compliments most anything off the grill. I am a light-weight when it comes to alcohol (somewhere there is a photo of me sound asleep on a bench after one beer – we will not discuss this further). So, I use simple syrup instead of orange liqueur. We call it The Plum Canyon Margarita. It is easy to make and even, dare I say, good for you as it is made with fresh juice.

Plum Canyon Margarita

Makes one serving

1 shot of your favorite tequila
½ shot of mint simple syrup, recipe below
Juice of 1 large orange
Juice of 1 lime

Mint Simple Syrup

1 cup water
1 cup granulated sugar
1 tablespoon coarsely chopped fresh mint

Makes 1 cup

Bring 1 cup of water to a boil. Turn off heat and add 1 cup of sugar. Stir until sugar is completely dissolved. Add mint and stir. Let syrup sit until cool, then put in a clean glass jar with a tight fitting lid. Put in the refrigerator until ready to use.

Margarita

I use a rocks glass for this cocktail, but you could shake it in a martini shaker and serve in a martini glass if you like.

Fill rocks glass half way with crushed ice. Pour in 1 shot of tequila, ½ shot of mint simple syrup and juice. Stir well to combine and serve.

Hope you have a wonderful and safe holiday weekend,

Enjoy!

Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.