Best margarita ever!

When drinking with a tequilla, you must be willing to go all out. There's nothing you must not be willing to do to. We went out to grab a tequilla the other night and had to decide on something. We wanted something smooth that would be agreeable, and there were three choices, silver, aged, and anejo. I decided on the silver. It's barely aged, almost immature like ourselves in metallic casks. It's a smooth drink, perfect for our perfect margaritas.

For this Margarita, we used a Milagro, which was on special for US25 a bottle. We went for silver specifically for the smooth taste. This particular tequllia was 100% agave.

We decided that for our meal (lemon pepper garlic tilapia with a greek salad) a superior slight rasberry margarita would go perfectly and we were correct.

We bought about a dozen fresh limes, freshly squeezed orange juice, and several sprigs of fresh mint.
As all good Americans should have, we had a freezer full of ice.
The process was confusing at first, but we recommend, actually demand that you go about it in the finest barman tradition by chilling the glass first by adding at least three cubes of ice.

We made several errors in process, but we soon found that it was best to prepare a garnish first while the glass was cooling. To prep the garnish use a long cocktail stirrer. Do not use a toothpick, as we found that to be entirely inadequate. The cocktail stirrer should have two rasberries on it plus one or two sprigs of mint. For us, the mint was necessary. We had to make Mojitos later. Throw these garnishes side as you make one of the greatest drinks known.

First we make our own margarita mix. Do NOT USE A STORE BOUGHT. The mix is simply freshly squeezed lime, orange juice, and simple syrup. You'll find that if you use the store bought mix, it is basically sugar with a little bit of sugar. The entire idea of the our margherita is to cut down some of this sweetness and add something to the traditional margarita. We wanted something other than the popular sugar water mostly known to your regular fuckface all around.

Take the ice in the chilled glass and throw it into a shaker (or grab new ice if you're an ice barron). Add tequilla healthily, and a splash of Chambord, depending. We wanted the rasberry effect, but we could have easily gone with an orange like grand marinier. Both Grand Marinier (I'll cap it here) and Chambord are expensive, don't try to substitute with a brandy whatever you do.

We actually tried a blackberry brandy and tried to mix it with various variations having no luck, but it was emphatically awful. You might be able to go with a rasberry juice, but not puree. We also tried the puree but it was too thick. Obviously, you can see that we took every single precaution. Just drop your drink into the glass, coat them with lime and confectionary sugar avoiding the nasty saltiness you would normally get from a magherita at the end of your drink, and enjoy!