The Best Margarita Recipe, Taste-Tested and Texan-Approved

tequila Margarita on the rocksWhen you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

Let me know if you agree!

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Add ice and shake.

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.