Margarita

Method

1. prep2 min
   glasses: lime-wiped, HALF-rimmed in salt, chilled
   a spent lime half run around half of each rim, that half rolled through coarse salt — the half rim is bartender doctrine that publishes as the recipe's one opinion: salt on demand, sip by sip, instead of mandatory; glasses into the freezer while the drink builds
2. mix2 min
   2:1:1 over ice, shaken HARD, 15 seconds
   tequila + orange liqueur + fresh lime juice (for two drinks: 4:2:2 oz) shaken with ice until the tin frosts — the shake is dilution and texture, not theater: a margarita is roughly a quarter melted ice by design, and an unshaken one is just cold booze standing next to lime
3. mix1 min
   strained over fresh ice, lime wheel on
   into the salted glasses over fresh ice — and tasted like everything else in this catalog: fresh lime should read first, agave under it, orange perfume at the edges; if it puckers, the bar spoon of honey, because limes vary the way the produce aisle always does. Drink responsibly — the reference's first and only pour counsels like a reference