Its Cinco de Mayo. The weekend is here. Spring is in the air. Its time to make a really great Margarita with a Dead Hard Drive using the StorageMojo never fail 321 Margarita recipe. As long as you can count backwards from three you’re good to go for another round.


  • 3 shots (for starters, you’ll want more than one) of 100% Agave Tequila — if it doesn’t say 100% you are buying a) lab alcohol at Tequila prices; b) a serious hangover
  • 2 shots fresh squeezed lime juice — about 3-4 limes
  • 1 shot Grand Marnier
  • Ice


  • One Martini shaker, approx 1 liter capacity
  • Two glasses, cute Saguaro cactus Margarita glasses preferred
  • Juicer or squeezer. Electric citrus juicers are handy for Enterprise-class Margarita production
  • One Dead Hard Drive, any form factor, any interconnect, any format (optional)

Note: Costco sells a fine 1.75 liter bottle of Sauza Hornitos 100% Agave Tequila, Grand Marnier and a 5 lb bag of limes. They also sell electric citrus juicers.


Put the Dead Hard Drive next to the glasses.

Fill the martini shaker with ice cubes. Put some more ice cubes in the Saguaro cactus Margarita glasses. If you want salt, wet the rim of the glass and press into salt. But first try it without. This is so good you won’t miss the salt. (See below for vital background on the Tequila/salt/lime connection.) Or use a regular glass. Or a paper cup. Or whatever. You conquer tough storage problems all week. Figure it out.

Add the ingredients to the martini shaker, cover and shake for about 15 seconds. Pour half into each of the Saguaro cactus Margarita glasses.

Contemplate the Dead Hard Drive for a few seconds as you sip the StorageMojo 321 Margarita. And pray that it’s the last Dead Hard Drive you’ll see until Monday.

Tequila Trivia Addendum

David Embury’s seminal 1948 book The Fine Art of Mixing Drinks has this to say about the ancient rituals associated with Tequila:

My first introduction to this drink was from a bottle brought up from Mexico by a Mexican friend during prohibition days.When the cork was drawn there emanated from the bottle an odor faintly resembling a combination of overripe eggs and limburger cheese. Out of deference to my friend, I managed to perform the ceremony of the MEXICAN ITCH. This consists of shaking a dash of salt on the back of the left hand. The fingers of that hand grasp a wedge of lemon and the right hand hold a pony of tequila. The salt is licked from the back of the hand, the lemon is sqeezed onto the toungue with salt, and then the whole is washed down with the tequila.

Of course lemon (citric acid) in combination with salt (sodium chloride) produces a dilute hydrochloric acid, and it seems that this is essential to overcome the hydrogen sulphide (ripe egg) odor of the tequila . . . .

So now you know.