Well, it's 5:00 on the fifth day of the fifth month...time to round-off the Cinco de Mayo meal with a margarita. Not long ago I asked a few friends where they thought the best margarita in Dallas was served. The answers ranged from Gloria's to Vera Cruz, from Ojedas to La Calle Doce. All of which I've tested at one time or the other, and all are well above passable...except Ojeda's, which I can't remember...so strong.
The major drawback for most restaurant margaritas is the use of the bar mixer Sweet-n-Sour instead of fresh squeezed lime juice, the use of Triple Sec instead of Cointreau, and, of course, cheap tequila.
Here's a perfect margarita (in my mind).
Coarse salt for rimming the glass
1 1/2 oz tequila, I prefer Sauza Hornitos Plata
1 oz fresh squeezed lime juice
1/2 oz Cointreau
Rub the glass rim with lime (top and outside only, never the inside of the rim)
dip in salt, fill with ice (always served on-the-rocks)
add tequila, lime juice and Contreau
stir, sip responsibily, don't drive