By Salted with Tears, Sweetened with Joy
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August 28, 2025
True confession: when I bartended my way through college, I hated cleaning the frozen margarita machine. Hated it. Sticky, messy, impossible to get right. I used to slip the busboy an extra tip just so he’d clean it for me. Maybe that’s why to this day I still don’t care much for frozen margaritas. But even beyond that, it took me a long time before I’d drink a Margarita at all — even on the rocks. Too many painful memories of the bar. Too many nights when the clink of glasses was covering up loneliness, or when laughter at the counter didn’t quite reach the heart. And then there were the Wednesday nights. At one bar I worked, it was “upside-down margarita night.” Ugh. Messy, noisy, and honestly, kind of humiliating. Tips usually sucked. Maybe that’s part of why the Margarita carried more sting than sweetness for me. So for me, the Margarita isn’t just about refreshment — it’s about redemption. A Margarita on the rocks, with a salted rim and freshly squeezed limes, became something different. Something honest. A reminder that joy can be real, not forced. That sweetness can hold its own, even alongside the sour. That salt doesn’t have to ruin the glass, but can frame it. Because the Margarita isn’t just a party drink — it’s a paradox in a glass. Sweet and sour. Joy and sting. Celebration rimmed with salt. It’s laughter with friends while tears are still fresh. It’s the reminder that life doesn’t come to us neat and tidy, but mixed — with both the ache and the joy in the same moment. I think about that every time I hear the phrase “ Celebration of Life .” That’s what we used to call funerals. And I’ll be honest — I chuckle to myself whenever I read that title. Because the truth is, very few people are celebrating in those moments. There are still plenty of tears, because someone we love is no longer with us. When my mom died, and later my stepdad, in many ways it was a blessing. They had both been sick for a while, and I was grateful their suffering was over. But did I celebrate? No. It was sad in so many ways. There were tears and stories and laughter, yes — but celebration? That word didn’t quite fit. I see it often when I lead funerals. Laughter breaks out as the stories are shared, as we remember the quirks, the good times, the little moments that made someone who they were. And then, just as quickly, the tears come. Because those same memories remind us there’s now an empty seat where they once sat, a silence where their voice used to be. It’s both at once — laughter and tears, sweetness and salt. And maybe that’s what the Margarita reminds us: life is mixed. You can’t sip only the sweet and ignore the sting. You take them together. And when you do, you discover even the salt rimmed around the glass has its place. Isn’t that life? Always both. The good and the bad, the sweet and the sour, the joy and the sadness. And if this were a country bar instead of a cocktail post, this is probably where someone would cue up Garth Brooks. Because he said it best in The Dance : “ I could have missed the pain, but I’d have had to miss the dance .” We don’t get one without the other. The tears prove the love was real. The ache shows us the joy was worth it. Grief, after all, is just love with nowhere to go. Or, as Winnie the Pooh so simply put it: “How lucky I am to have something that makes saying goodbye so hard.” May the salt on your lips remind you of the tears you’ve shed. May the sweetness on your tongue remind you of the joy that still lingers. May the stories you tell bring both laughter and ache — and may you know that even in the mixture of grief and gratitude, grace has a place at the table. Bar Lore Like many classic drinks, the Margarita’s exact origin is a little blurry. Some say it was first poured in Tijuana in the 1930s. Others claim it was invented for a Dallas socialite named Margarita. Another story points to Juárez in the 1940s. But what most agree on is this: it belongs to the “daisy” family of cocktails — a classic formula of spirit, citrus, and liqueur. In fact, “margarita” is Spanish for “daisy.” From its hazy beginnings, the Margarita grew into a worldwide favorite. Today it’s one of the most popular cocktails in the U.S. — whether served frozen (God help the poor bartender cleaning that machine) or shaken fresh over ice. Recipe: The Margarita 2 oz tequila (blanco or reposado) 1 oz Cointreau (or triple sec) 1 oz fresh lime juice Salt rim (optional, but highly recommended) Shake with ice, strain into a rocks glass with a salted rim. Garnish with lime. Zero-proof option: swap in non-alcoholic tequila and orange liqueur alternatives with fresh lime. A Note of Care: If you’re in recovery, please know this post is never meant to romanticize alcohol or overlook its very real dangers. The sacred can be found in tea, water, coffee, or stillness just as surely as in a cocktail glass. If drinking brings harm rather than healing — to you or to those you love — may you feel zero shame and full freedom to find your altar elsewhere. What matters isn’t what’s in the glass, but what opens your heart.