Margarita

Silver (or blanco) tequila is essential for a classic margarita; it's unaged and provides clean, agave-forward flavor. Avoid gold or joven tequila, which is often colored and flavored with additives.

Yes, but not with ice; mix the tequila, lime juice, and triple sec in a pitcher and refrigerate for up to 4 hours. When ready to serve, add fresh ice and salt the rim of each glass individually.

Using bottled lime juice or imbalancing the ratio; bottled lime tastes dull and artificial. Also, many home bartenders use too much triple sec, which makes it cloying. Stick to the 2:1:0.5 ratio.

Frozen margaritas exist, but they're not classic; a proper margarita is shaken and served on the rocks. If you want frozen, blend 2 ounces tequila, 1 ounce fresh lime juice, 0.5 ounce triple sec, and 1 cup ice until smooth.

Use Cointreau (a premium orange liqueur) for a slightly smoother drink, or substitute with another orange liqueur like Curaçao. Avoid leaving it out entirely, as the orange liqueur balances the acidity.

Classic margaritas use coarse sea salt; it complements the lime and tequila. Sugar and Tajín are modern variations and not traditional.