Let's not pretend; this recipe is for a margarita. With an emphasis on simplicity and taste. Our friend with Mexican-Wisconsin heritage threw these together at a backyard cookout one afternoon and it was a bit like watching a card trick. I can't find a reason to make a margarita any other way. It's a foolproof method and really quick; critical after three or four batches. Note: consider using good beer (we used Goose Island Matilda, a Belgian-style ale ) and great tequila (we used Don Julio). Read on. —EmilyNunn
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