Fiesta!

How about a margarita party?

Before we break out the blender let's discuss ingredients. The traditional margarita recipe is as follows: One and a half ounces of tequila, a half ounce of Triple Sec, and one ounce of lime juice.

First, notice lime juice. Go to any bar or restaurant, (even the Mexican ones), and they will use sour mix instead of lime juice. Why? It saves money. Sour mix is cheaper than even that bottled lime juice.

Some places may throw in a squirt or two of lime juice but you'll ALWAYS get sour mix. Be a purist and try the recipe with fresh squeezed lime juice. I'm confident you'll be pleased.

Second, notice the recipe calls for twice the amount of alcohol to mixer. You will also never get this ratio in any public establishment.

Most bars and restaurants will use a shot of tequila, a half shot of triple sec, and numerous ounces of mixer. You know those grande margaritas at your favorite Mexican eatery?

You're shelling out $8 for 10 ounces of watery, sugary mixer with two ounces of liquor. People like them because they're tasty and sweet, but they're a profit-laden shadow of a margarita.

If the traditional recipe is too strong for your liking, you can increase the lime juice but always keep the tequila/Triple Sec ratio at 3 to 1.

Now, take a lime wedge, slice it through the center and slide it around the rim of a margarita glass. Then dip the rim in kosher salt.

Kosher salt has larger granules and is better for taste and texture. Add ice to the glass, whiz the alcohol and lime juice in a blender, (for that frothy quality), pour, and garnish with a lime wedge.

Or, if you prefer a frozen margarita, add ice to the blender. This will dilute the drink somewhat so measure accordingly.

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