Notice it's not neon green? There's a reason for that.

Warning (How many ReadyMade articles get to begin with a warning? Fun, right?): If you learn to make this style of margarita, you will forever be spoiled, and thus disappointed in anything you order from your local number-combo Tex-Mex place.

You may be surprised to know that a margarita, a real one, is not a flippant cocktail. It's not that one drink that your friend who "doesn't like alcohol" can stand on celebratory evenings out if she has to, it should never contain anything with the word "mix" in it, and it does not deserve, nor require, a weird, two-tierd curvy glass of its own. Especially a giant fishbowl-sized one.

Rather a margarita, like the best, classic cocktails, is just that: a classic cocktail. It's a shaken combo of spirits and mixers, which are there to highlight the full potential of the distilled liquor, in this case silver tequila, and should be created a la minute using the freshest ingredients. It's not a frozen slushie, it isn't neon yellow, a good one will never come from a bottle, and sour mix, even housemade, is unnecessary, and frankly, hides the elegance of the spirits.

And yes, you can get online and find bazillions of margarita recipes. But Cinco de Mayo around the corner, we thought it'd be best to share the technique and recipe for making a real margarita. An unforgettable margarita. One that's not either a girl's drink, or a man's drink, but a straight-up, absolutely delicious celebration of freshness and flavor. It's OK to go out for nachos and combo platters covered in melted cheese...just be sure you make one of these first, when you can actually appreciate it.

A Classic Shaken Margarita

2 oz. 100% agave silver (blanco) [Recommended:  El Tesoro, Sauza Hornitos, or El Milagro (which brings an amazing vanilla-ness to the party)
1 ox. Cointreau [you can use Gran Marnier if you happen to have some, but stear clear of Triple Sec]
3/4 oz. fresh lime juice
1/4 - 1/2 oz. agave nectar (optional)
Kosher salt

1. Begin by squeezing the lime juice with a juicer or citrus reamer. Use the spent lime half to rim a 4-5 oz. martini glass or a rocks glass, and dip into the salt. (If you like them less salty, only rim half of the glass.) Place in the freezer or fill with ice cubes and water to chill.

2. Pour the lime juice into a shaker, and add the orange liqueur and tequila, and the agave nectar (if that's what you're using). Fill the shaker with ice, and shake until your hands get cold, then shake some more. It's essential that it's very well mixed and diluted just so with the melted ice, and that comes from shaking. Don't skimp here; you're hard work will be rewarded.

3. Retrieve your glass, and fill with ice if using a rocks glass. (My prefered approach, though there is an elegance to a martini glass). Strain your shaken cocktail into the glass, and enjoy!

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