Here's what I'm planning to do with the last of the tequila, this time:
I'm going to take some as-fresh-as-I-can-get-them shrimp I've cleaned and deviened, and marinate them in a little sea-salt, ground black pepper, small amounts of ground red pepper, chili powder, and cumin, and a little oil. I'll mix it up and let it sit about half an hour, while I steam some jasmine rice.
Then I'll fry the shrimp in my old cast-iron skillet, just until they turn pinkish. I'll add some minced garlic, and let that sit for a minute before I add a 1/4 cup of tequila. (Julia Child said you should always drink some of whatever alcohol you cook with, when you cook with it, to prepare your palate.) After the shrimp have sauteed for a minute, I'll put them on the rice I've fixed with salt, lime juice, and a tiny bit of cilantro.
This should be good with the rib-eyes I plan to grill and the tossed green salad that accompanies most meals, here.