National Margarita Day is upon us, people! It’s time to do your duties as booze-addled Americans and pony up show your support for this endangered cocktail.

The Margarita (Spanish for daisy) was likely born in the long shadow of Mexican Agave fields, snaking its way across American Tiki and Tex-Mex drink lists, though it was first documented in London of all places in the 1930s. They called theirs a Picador, a classic Daisy-style of drink.

100% blue agave silver/blanco or reposado tequilas are best for cocktails, aged añejos generally best for sipping. Golds are normally less flavorful and more cloying, being made with additives and far less agave. In this case, don’t go for the Gold.

A quality silver tequila, a triple sec like Cointreau, and most importantly fresh lime are key. Some would say “who has time to squeeze a lime?” Slicing and squeezing citrus with a handheld juicer ($11 at The Boston Shaker, Somerville) takes less time than wrangling the packaging off a bottle of sour mix. Half a lime gives roughly 3/4 oz of juice—one Margarita’s worth. A trick for maximizing the juiciness of that little green sphere prior to squeezing is to roll it under the palm of your hand on a flat surface until it softens a little.

At New Mexico’s historic Taos Inn, they serve a fine example they call their Cowboy Buddha Margarita, and because Pinky Gonzales has enjoyed many in front of their fireplace during ski season, the torch gets passed along here.

¡Salud!

Cowboy Buddha

2 oz Herradura Silver
1 oz Cointreau
3/4 oz hand-squeezed lime
Shake ingredients for 20 sec. in an ice-filled shaker. Serve up in a cocktail glass, or on the rocks with a salted rim.

CIN-CIN!

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