Whenever tequila is mentioned, I’ve found that inevitably someone says “I can’t stand tequila” or “Tequila and I aren’t friends.” Such people have obviously been victims of the one tequila, two tequila, three tequila, floor saying, which generally is only fulfilled when bad tequila is consumed at a quick pace.

They key to any tequila-based drink is, of course, good quality tequila (no, Jose Cuervo doesn’t count). You want to look for tequila made from 100% agave. There’s no better time like now to start appreciating good tequila, especially since Cinco de Mayo is this Saturday!

I have always been partial to the frozen margarita and since I have yet to acquire a drink shaker, I happily share this wonder recipe I found on epicurious. If your first thought is to run to the store to pick up a margarita mix, please don’t. Margaritas aren’t supposed to be neon in color. The perfect margarita can only be achieved by using freshly squeezed fruit juice. If, like me, you also don’t have a juicer, this also means you’re in for a great arm workout.

The perfect margarita

18 0z ice (about 2 cups)
3.75 oz. 100% agave tequila (can be blanco or reposado)
2 oz cointreau or triple sec
1/4 cup fresh lime juice (2-3 limes)
2 tbsp fresh lemon juice (juice from 1/2 a lemon)

Makes enough for two people.

In a blender, combine ice, tequila, Cointreau, lime juice, and lemon juice . Blend mixture until smooth and pour into a pitcher. Coat rims of margarita glasses with salt, as desired. Pour margarita mixture into glasses; garnish with lime slices.

Now depending on the type of blender you have and the size of your ice cubes, I recommend crushing the ice into smaller pieces before putting it into your blender, or crushing the ice in small batches. I have a KitchenAid blender and putting the ice cubes in whole (and all at once) caused my blade to loosen and I ended up with margarita liquid everywhere.

A good tip, noted on the original recipe: If you plan on making this for a large crowd, double or triple the recipe and mix it in a pitcher, without the ice, and add to the blender with ice when ready.