If you've been to Elixir, you know that we have a ton of tequila. And what else would you want on Cinco de Mayo weekend? I thought that since I'll be doing a Margarita class this evening that maybe I'd practice a bit by writing a quick entry on the Margarita.

I'm not going to go on and on about the history of the drink or anything too fancy. If you want to know that stuff, it is easy enough to do the research on the web. There are lots of sites out there with great information. I'll be posting a list of those sites soon on the Elixir website.

All I wanted to do was discuss how to make a good margarita. So let's begin with the basics: fresh Lime, good tequila and a sweetner. That's it. That's all you need. Whether or not you believe different stories about hoiw it begin or where or by who, a good margarita only needs those three things (and ice, of course).

To make one glass:

Start with a 10-12 ounce glass full of fresh ice. Use whatever glass you like. Don't let anyone tell what glass to use. It's your drink, damnit.

Take a nice, green lime and roll it against the table top with the ball of your hand until you feel the lime get a bit softer. This will help your juicing effort. It also helps to use a lime at room temperature, as the juice will flow more freely. Cut the very ends off of the lime (about the size of a nickle). This will also make your juicing easier. Then cut the lime in half across the center, leaving the two ends that you cut off at the tips of your two halves. Place one half in a lime squeezer with the exposed pulp toward the holes in the juicer (you can buy these squeezers at Bed, Bath and Beyond or other house-oriented stores) and squeeze the juice into your glass. Repeat with the other half. If you like pulp in your drink, take each squeezed half and pinf the sides together in your hand so that the excess pulp comes out of the top. Scrape that along the edge of your glass and you can put that pulp in your drink. I like this because it gives texture. It's the "Country Style" version, just like the orange juice you can buy in the store.

Now that you have your lime juice, add a shot of a good blanco/silver/plata (three names for the same thing) tequila. I like blanco tequilas because they are sharper and mix really well, creating a more refreshing drink. When you use a Reposado or Añejo, you get a mellower flavor, which works well with the right recipe. In this classic, simple version, I recommend a blanco (but make sure it is 100% blue agave!) The size of the shot is up to you, but I recommend 1.5-2 ounces in this size glass.

For a sweetner, you can use a classic like Cointreau or Patron Citronge. These are high quality Orange Curacao products (low alcohol spirits with orange peel and spices in them) that make nice Margaritas.  You could also use Organic Agave nectar, a biproduct of tequila production that is about 1.5 times sweeter than regular sugar but has a lower glycemic index (great for diabetics). It also has a wonderful flavor. Lastly, you could use simple syrup, a 50/50 mix of water and sugar (simply boil a set amount of water, say 1 cup, and add the same amount of sugar - remove from the heat and dissolve). My personal favorite: Agave nectar (try the sweetener section of Whole Foods or other quality food markets).

Now, pour the whole mixture into a cocktail shaker and refill your glass with new, fresh ice. Shake the hell out of it and strain it into your glass. Fresh ice is important, don't overlook it. You'll notice the difference.

Then, as my father use to say, "Drink the heck out of it."

Some people have asked me to provide a pitcher version. I say, make them individually and make everyone make their own. It's fun and gets everyone involved. Everyone should know how to make a good margarita!

And by all means, don't let salt get anywhere near your Margarita.

Cheers...