Ah, how often I read of margarita pizzas. Now, I like dough. And I have big love for tomato and mozzarella. And I'm even partial to a little tequila and Cointreau set off with freshly squeezed lime. But I can't help but think they'd make an awfully soggy mess combined.
Better that, though, than posing in a swanky bar in your best dress, sipping on a margherita all sexy like, cheese stringing resplendently between your lips and the glass.
So, just to spell it right out...
A margarita is a refreshing cocktail made with* tequila, Cointreau and lime juice.
A margherita is a tomato, mozzarella and basil pizza (named after the Italian queen Margherita of Savoy, don't you know).
Thinking about it, I'd quite enjoy a margherita accompanied by a margarita. Right now. Preferably served by a lady called Margaret.
* Made with? Made of? Made from? Watch this space...
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- Why did I turn out such a pedant? Well you'd have to ask my TV-banning, lentil-baking, library-enforcing, doctor-eschewing, beanbag-sitting, grammar-correcting, homeopathic, 2nd dan black belt, all-round no-nonsense mother. 'Cos me, I got no idea.
Witty. I wonder what the linguistic relationship with margarine is? And should you not title this how to avoid high fat cocktail solutions? Furthermore the french might like a margherita cocktail if you heat it up and use cornflour to blend.
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