Perfect Margarita

Our former senior editor has a side job of advocating proper margarita-making. Following is the only way she thinks a margarita should be prepared. Serve it with either our Cumin Salt or our Cayenne Salt and your next party will be a big hit.

Special equipment: This citrus juicer won us over because of its efficiency and practical design.

What to buy: All self-respecting margaritas are made with only 100 percent agave tequila (we like to use the high-quality Cuervo 1800, Patrón Silver, Herradura, or Don Julio) and Cointreau.

This recipe was featured as part of our Build Your Own Burrito Bar story.

• Salt, for rimming the glass (optional)
• Ice
• 1 1/2 ounces tequila (blanco, 100 percent agave)
• 1 ounce freshly squeezed lime juice
• 1/2 ounce Cointreau (not Triple Sec)

1. 1If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
2. 2Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.