Margarita University

I learned a few things in Mexico this past winter, like you should always negotiate cab fare before you get into a taxi and that men should never wear thongs on the beach (or in private, really). But the most valuable lesson I left with, was how to make the perfect margarita. And because summer is officially here I feel compelled to share this knowledge.

I'm also inspired because we're celebrating Daniel's 30th birthday today with un grande Mexicana fiesta at Eastland. I should be there now helping prep the refried bean tostados, the tomatillo enchiladas and the shrimp in agua chili--but first the world needs to know how to make a kick-ass margarita.

I catered a little feast for some friends during my brief Toronto stopover between Vallarta and Ptown and my friend Jamie asked how much bar mix to use in a marg. The simple answer is none. Use only fresh-squeezed lime juice when making margaritas and you'll never be disappointed in the results. Bar mix or sour mix or bar lime is pure evil in every way. It's full of sugar and synthetic flavour and even letting it sit next to a good bottle of tequila should be punishable with jail time. Bartenders who use it in cocktails should have their speed spouts sealed shut and their liquor license revoked.

But I digest. . .

For the best tasting margarita start with good booze. I like to use a reposado--a mid-level tequila that's aged in oak barrels for at least three months, which adds flavour and softens that harsh edge common with un-aged (blanco) tequila. Basically, the better your tequila tastes the better your margarita will.

Start by squeezing the juice from 1 1/2 limes into a cocktail shaker. To that add about 1/2 ounce of agave nectar or simple syrup. (You can find agave nectar at health food stores or in the organic section of your supermarket or you can make your own simple syrup by dissolving two parts sugar into one part water.) Next add about two ounces of tequila and 1/2 an ounce of Cointreau, then fill the shaker with ice. Shake the bejesus out of your marg then pour into a salt-rimmed cocktail glass. And don't skimp on the salt either--use a good quality sea salt or Kosher variety--something that will enhance the flavour of your cocktail not distract from it by burning your tongue.

Insert straw, garnish with a lime wheel and a dash of smugness. Then go forth my pupils, into the summer and make happy everyone who sits at your bar. With this recipe it's impossible not to.

Stay tuned for pics and more recipes from Dan's party.

Cha cha cha!