cabo related thoughts

let's talk about adult A.D.D. i have made an important cabo-related decision. i believe i will be foregoing the salt on the rim of the waborita glass in the future. ok ok ok. i know what you're thinking, i am disrespected the sanctity of the waborita. but hear me out. why do we drink waboritas? to taste cabo (and to get totally fucking hammered). any additions to the mix just hide the true taste of the cabo. granted, sometimes the taste of cabo is ENHANCED by other flavors. it's a classic case of the whole being greater than the sum of its parts. but here's the thing. i think the salt is TOO much. let me refresh your fucking memory in case you are too damn IGNORANT to remember the waborita recipe:

1 shot FRESH-SQUEEZED lime juice
2 shots cabo wabo reposado
1/3 shot grand marnier

shake and pour into salt-rimmed martini glass. add a SPLASH of blue curacao.

the beauty of it is that it is simple. all the ingredients work together to create the most amazing liquid pleasure known to man. BUT.
BUT!

BUTT!!!!!!!

cabo is sweet and beautiful. the lime and the grand marnier provide that citrus-y/bitterness. the blue curacao is basically there for effect. it's like those snow cones with the gumball at the bottom.
my point here is: the salt adds TOO much bitterness. i've experimented with various amounts of salt. i've experimented with no salt at all. and i must say, i prefer the salt-free waborita.
every once in a while i will add salt to the rim for old times sake. but i would say, by default, my waboritas will be salt-less.

ALSO!

here's my question. when i make a waborita. it usually takes about 3/4 lime to squeeze a shot worth of juice. at the cabo wabo cantina, i would say a waborita gets ordered every 30 seconds. how do they provide the fresh-squeezed lime?
someone please answer me at cabofrigginwabo@yahoo.com.

time for another waborita!!!!!