Yield: 3 cups of mix.
For sweet & sour mix:
2 cups water
¾ cup granulated sugar
¼ cup honey
½ cup fresh lime juice (about 7 limes)
½ cup fresh lemon juice (about 2 lemons)
In a medium saucepan, simmer water, granulated sugar, and honey over medium heat until sugar and honey are fully dissolved. Remove from heat and allow to cool completely.
Pour sugar water into a large jar or small pitcher. Stir in lemon and lime juice.
Refrigerate in a sealed container for up to a week.
For 2 margaritas:
3 ounces tequila
3 ounces sweet & sour mix
1½ ounces triple sec
3 fresh lime wedges
Coarse salt
Sprinkle a small amount of coarse salt on saucer. Rub 1 lime wedge around rim of glasses. Dip or roll the rim of each glass around in the salt just to cover of each rim. Note: May substitute sparkling sugar for salt or combine for a salty-sweet rim.
Fill glasses with crushed ice.
In a small pitcher, combine tequila, sweet & sour mix, and triple sec. Stir and pour over ice filled glasses. Garnish with a lime wedge.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
