Although tequila can be had pretty cheaply these days, the agave plant from which the spirit is distilled can take up to a decade to mature. At most Mexican bars, they serve all types of margaritas in glasses rimmed with salt (see note), but some say the salt is a way for bartenders to mask the flavor of cheap tequila. I’ve provided a recipe for the pure, simple classic, on the rocks. Salt or no salt? You decide.
Ice
2 ounces tequila
¼ cup freshly squeezed lime juice (about 2 limes)
½ ounce triple sec or Cointreau
Coarse-grained salt for rimming (optional)
1 lime wedge for garnish
Fill a cocktail shaker with ice. Add the tequila, lime juice, and triple sec and shake vigorously. Pour into a glass filled with ice, rimmed with salt, if you like. Garnish with a lime wedge.
NOTE: The easiest way to rim a glass with salt is to spread some salt onto a small plate. After squeezing the lime juice, take the spent lime and rub it over the rim of the glass. Put the glass upside-down into the salt, and the salt will stick to the rim.