Margarita cocktail

Shake tequila, orange liqueur and freshly squeezed lime juice with plenty of ice, then strain into a glass. A common starting point is two parts tequila, one part orange liqueur and one part lime juice; adjust the lime and liqueur to balance the drink.

Run a lime wedge around the outside edge of the glass, then dip the damp rim into a shallow plate of coarse salt. Salting only the outside helps keep salt from falling into the drink.

Either is traditional: strain a shaken Margarita over fresh ice for the on-the-rocks version, or blend it with ice for a frozen drink. For a frozen Margarita, use enough ice to make it thick and slushy without drowning out the lime.

Yes. Use a little agave syrup with the tequila and lime for a simpler drink; it will be less citrusy and less complex than one made with orange liqueur. Taste as you mix, since agave syrup is sweet.

Its lime and salt pair well with tacos, grilled prawns, guacamole and other savoury dishes with fresh citrus or chilli. Serve the salt on the rim rather than in the drink if you want to keep the food’s seasoning distinct.

You can mix the tequila, orange liqueur and lime juice in advance and keep the mixture chilled, but add ice only when serving so it does not become diluted. Shake or stir it again before pouring, as the ingredients can settle.

Yes. Shake fresh lime juice with orange juice or a non-alcoholic orange alternative and a little agave syrup, then serve over ice with an optional salt rim. It will taste brighter if you add sparkling water just before serving.