Ron Modra photographed thousands of major sporting events worldwide during his 25-year career with Sports Illustrated. But he said nothing compares to what he encountered on his recent visit to the Galapagos …
Enter To Win a Margaritaville Blender on Cinco de Mayo!
By Sue Cocking, Guy Harvey Outpost Travel Journalist
On May 5, 1862, the outnumbered and outgunned Mexican Army defeated the larger, better-equipped French Army trying to take over Mexico in the battle of Puebla de Los Angeles. And we’ve been celebrating Cinco de Mayo –(May 5th)– ever since by chowing down on Mexican food, listening to mariachi bands, guzzling beer, and sipping the tasty frozen tequila concoction known as the Margarita that helps us hang on.
Guy Harvey Outpost marks the holiday by giving away a deluxe Margaritaville Explorer cordless blender, plus two official Blazing Mako t-shirts in advance of our Father’s Day weekend tournament and festival. Go HERE to enter to win!
To ensure you get the most out of your Margarita maker, our mixologists in Islamorada and St. Pete Beach present their favorite recipes for Cinco de Mayo’s signature drink:
RASPBERRY MARGARITA (served at the RumFish Grill, Guy’s Gulfside Grill and the SandBar on St. Pete Beach)
Ingredients: 1 jigger (1.5 fluid ounces) gold tequila
1/2 cup sour mix
1 jigger (1.5 fluid ounces) raspberry liqueur
Directions: Salt the rim of a large margarita glass by pouring salt onto a small plate, moistening the rim of the glass with a cut lime or damp paper towel. and pressing it into the salt. In a cocktail mixer full of ice, combine tequila, sour mix and raspberry liqueur. Shake vigorously and strain into salt-rimmed glass. Garnish with lime if desired.
For other colors (and flavors) of the rainbow, you can substitute blue Curacao or watermelon liqueur for the raspberry. Use tequila and sour mix only for the classic lime green Margarita.
MUCHO MANGO FROZEN MARGARITA (served at Guy’s Beachside Bar & Grill at the Islander in Islamorada):
Ingredients: 2 ounces mango puree
1/2 ounces sour mix
1/2 ounces Triple Sec
2 ounces Island Oasis frozen mango mix
Directions: Combine ingredients and mix with crushed ice.
Of course, it goes without saying that if you don’t feel like making your own and opt for wasting away, just head over to the nearest Guy Harvey Outpost and put our bartenders to work. Our chefs also will put up some South of the Border food specials to complete your celebration.
Sue Cocking chronicles the Guy Harvey Outpost travel and adventure experience in regular blog posts on GuyHarveyOutpostNews.com/. For 21 years, Cocking covered the full spectrum of outdoors adventure opportunities in South Florida and beyond for the Miami Herald, including fishing, diving, hunting, paddling, camping, sailing and powerboat racing. She is a certified scuba diver and holder of an IGFA women’s world fly fishing record for a 29-pound permit.
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