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Green and Horny Margarita 

Pueblo Solis, 5127 Hampton Avenue, 314-351-9000

It will mess you up if you're not careful, and your mind, once a pure, streamlined machine, will start skittering. Do not -- we repeat, do not -- waltz into Pueblo Solis, arguably the city's best Mexican restaurant, on an empty stomach after a long day of work, stress and yoga and toss back two Green and Horny Margaritas, because soon thereafter the rainy outdoors will make you dizzy. Soon the ground will start to shimmy, and sounds will start to reverberate as though Lee "Scratch" Perry were making a dub version of your muse. You will be drunker than you desire, and even if you were horny, the resulting wrangling would be an all-thumbed, slobbery mess.

Then again, you'll be free. The inner critic will disappear, and the chains that tie your id to your ego will snap. That's tequila, an elixir that shouldn't be considered synonymous with "alcohol," because what it does to a body is so different from what "alcohol" does. Alcohol numbs. Tequila agitates. It is to a beer what LSD is to marijuana, and the Green and Horny Margarita is proof. It consists of Sauza Hornitos tequila (the "horny") and Midori Melon liquor (the green), sour mix and lime juice. Toss one back and when it hits your brain, your chest will puff and you may want to start beating on it like a gorilla.

If you're feeling particularly boisterous, you'll leap onto the Pueblo Solis bar and conjure Walt Whitman. Raise the goblet and scream, for all the world to hear, from "One Hour to Madness and Joy":

O the puzzle, the thrice-tied knot, the deep and dark pool, all untied and illumin'd!

O to speed where there is space enough and air enough at last!

To be absolv'd from previous ties and conventions, I from mine and you from yours!

To find a new unthought-of nonchalance with the best of Nature!

To have the gag remov'd from one's mouth!

To have the feeling to-day or any day I am sufficient as I am.

Then they'll tackle you and toss you out on your ass, even if you are sufficient.

It's the Midori that makes this gem sparkle. It rounds the flavor, softens the blow just a little bit, adds a touch of sweet to the sour and shock. The Midori makes the drink somewhat elegant, if such a word can be used alongside green and horny, which it can. Just look at Walt Whitman.

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