I remember the first time I made a Margarita. It was shockingly good, completely different from anything I had been served in a restaurant or bar. It wasn’t the tequila—I’m certain I was using a famous cheap gold blend, or mixto; no, it was the fresh lime juice, bright and sassy, and it raised the drink to an eye-opening new level. There’s no two ways about it: tequila and fresh lime go perfectly together; tequila and industrial sweet/sour or Margarita mix, not so much. Continue reading “Margarita — the Tequila Daisy”