Margarita

The salt rim is optional but traditional — and it genuinely improves the drink by enhancing the sweetness and suppressing bitterness. Half-rimming is the professional approach; it gives the drinker the choice of salt or no salt with each sip. Use Cointreau rather than cheap triple sec — the quality difference is significant.

Fresh lime juice is non-negotiable. The ratio of lime to triple sec should be roughly 4:3 — slightly more tart than sweet. The tequila should be a good blanco — Espolòn or Fortaleza are excellent choices. Avoid reposado or añejo here; the oak notes compete with the citrus. If you want more complexity, add a small float of mezcal on top.

The Margarita's origin is disputed — at least a dozen people claim to have invented it in the 1930s and 40s. The most credible story involves Carlos 'Danny' Herrera, who created it at his Tijuana restaurant in 1938 for a customer who was allergic to all spirits except tequila. Whatever its origin, it's now the most popular cocktail in the United States.

Spicy Margarita

Add 3–4 thin slices of fresh jalapeño to the shaker before adding ice. Muddle gently, then add the remaining ingredients and shake. Double-strain to remove the jalapeño. The heat builds slowly and plays beautifully against the lime's brightness.

Tommy's Margarita

Replace the triple sec with ¾ oz of agave nectar (diluted 1:1 with water). Julio Bermejo's version from Tommy's Mexican Restaurant in San Francisco — cleaner, more agave-forward, and lower in alcohol. The purist's Margarita.