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The directions are for one drink but you can double or triple the recipe.
1 1/2 oz. tequila
1 oz. Triple Sec
1 1/2 oz. Sweet and Sour mix
1/2 oz. Roses' lime juice
Wet rim of wide glass and roll in salt, if desired. Stir and pour over ice or mix in blender til slushy. Serve with a lime wedge.

Cream cheese and Kahlua give these brownies an added kick.

For a child-friendly version, use vanilla instead of Kahlua in the filling, and use water instead of Kahlua in the brownies.


Ingredients for the Cheesecake Filling
• 1 package (8 ounces) cream cheese, at room temperature
• 5 Tbsp. butter, at room temperature
• 1/4 cup sugar
• 1 large egg
• 1 Tbsp. Kahlua or other coffee liqueur

Ingredients for the Brownies
• Vegetable oil spray for misting the pan
• 1 package (19.8 ounces) brownie mix
• 1/3 cup vegetable oil
• 1/4 cup Kahlua or other coffee liqueur
• 2 large eggs
• 1/2 cup miniature semisweet chocolate chips (optional)

Directions

1. Prepare the filling. Place the cream cheese, butter, sugar, egg and Kahlua in a large, mixing bowl and blend with an electric mixer on low speed, or with a wooden spoon, until the mixture is smooth and well combined. Set the bowl aside.

2. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

3. Place the brownie mix, oil, Kahlua, and eggs in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top if desired. Place the pan in the oven.

4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust, 27 to 32 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Cut the brownies into 24 squares.

*Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.

I stay away from sour mixes and roses lime juice when making margaritas That shit gives me heartburn and it's way too sweet. Microwave a lime for 25-30 seconds, roll it, pierce it with a knife and sqeeze into your shaker. Even better...do that to 10-12 limes, cool, and use throughout the night.

Any good recipies for Tom Collins?
I myself like it as a Gin & Tonic with just a bit of lemon or lime juice and a tad sugar in it.
Any other suggestions?

Gin & Tonic is disgusting...

I love it.

Hey, weren't you drinking it at the Townie that one night? Your onion is hypocritical!

I drunk it once with you and Eli at the Townie, when Eli went to get shots, but they weren't doing them anymore. He got us 2 gin and tonics each instead.
I downed 2, one after the other, like shots. Fucking vile shit.
Soon after that was when Eli lost it and you 2 ran off together...

Misrepresentation...

That's why people get the shits with you, dude.

What are you talking about?

You don't remember having the gin and tonic shots?
Honestly dude, that's the only time I've ever had it...

I'm not talking about that.

Forget it.

What?
I don't see how I misrepresented anything.

Eli got upset and left, and you left with him.

*groan*

I left because you are a dumb cunt. If I was upset with anyone it was myself, for wasting my time trying to have intelligent discourse with a tryhard like yourself.

Now shut the fuck up, shitheel.

You actually got upset because I said I wanted to meet your missus...

anywaaay... I am going to try that brownie recipe. It looks like my kinda thing.

Thanks, Bchez.

Hi Brandi!

Wait...

I want to hear more about these angsty drunk Australians.

No angst on my end.

Eli has insecurity issues...

Me too! Let's bond and shit.

But seriously. Gin & tonic is delightful. Sparkly, bitter, crisp, sweet, sour. It's got it all baby.

Tom Collins? Any suggestions?
Daquarie then?

This is great...I've made this a few times:

Daiquiri
Recipe courtesy Alton Brown, 2005

2 cups crushed ice, plus extra for chilling glass
2 ounces light rum
1-ounce freshly squeezed lime juice, strained of pulp
1/2-ounce Simple Syrup, recipe follows

If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.
Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.


Simple Syrup:
2 cups sugar
1 cup water

Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, approximately 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month.
Yield: 3 cups

Sweet. I could have killed for a Banana Daquiri now...at least said something nasty to them.