Margarita

Run a lime wedge only along the outside of the rim, not over it, so no salt ends up in the cocktail. Sprinkle coarse sea salt on a flat saucer and turn the glass upside down through a thin layer; there is no need to press. Let the rim dry for a minute before pouring, so the salt stays in place. Salt only half the rim so every guest can choose with each sip. Coarse salt works better than fine table salt, which dissolves immediately and makes the first sip far too salty.

Expect about 22 percent in the glass. The 5 cl of 38 percent tequila provides 1.9 cl of pure alcohol, and the 2 cl of 40 percent triple sec adds another 0.8 cl, for almost 2.7 cl in total. After shaking for 12 seconds, you end up with a glass of about 12 cl, enough for just over two standard drinks. If you serve it over fresh ice instead of straight up, the percentage drops to about 18 percent as the ice melts. The frozen version from the blender is the lightest of all with all that ice.

The classic recipe follows 5-2-2: five parts tequila, two parts triple sec and two parts fresh lime juice. The Tommy's Margarita from San Francisco leaves out the liqueur and uses 2 cl agave syrup, bringing the agave itself much more clearly to the fore. The Spicy Margarita adds two to three slices of jalapeño, which you shake briefly, because after more than fifteen seconds the pepper takes over everything. Using mezcal instead of tequila gives you a smoky version. All four use the same quantities and the same salt rim.

Check the label for 100 percent agave. If that statement is missing, it is a mixto with up to 49 percent added sugars, which comes through as a sharp, sweet aftertaste. Blanco or silver is the standard for a Margarita: unaged, spicy and with a distinct agave flavor. Reposado rests in oak for two to eleven months and makes the cocktail rounder and more vanilla-like, which works well with a salt rim sprinkled with chili powder. Añejo is too oaky for this combination and deserves to be enjoyed neat.

If you make your margaritas for a group, simply scale the margarita cocktail recipe accordingly: 5 cl tequila, 2 cl triple sec and 2 cl fresh lime juice per person. Juice the limes just before serving, as the juice loses its freshness within a few hours. Shake in batches of no more than two glasses at a time; otherwise, the ice will melt before everything is properly chilled. If you prefer to mix it in advance in a pitcher, leave out the ice and give each glass a brief shake anyway, so the proportions and temperature are right.

The question of what is in a Margarita has a short answer: 100% agave tequila, triple sec and fresh lime juice, in a 5-2-2 ratio. Each component has its role: the tequila brings the spicy agave flavor, the triple sec provides balance with its orange sweetness and the lime juice keeps everything sharp. The sea salt is not in the drink but on the rim. When making a Margarita for the first time, people often underestimate how much difference freshly squeezed lime juice makes compared with juice from a bottle.