Everybody's got to make it their own.

The original margarita formula–3:2:1, tequila, lime juice, triple sec–is a great drink. But you'll never get one in Utah, partly because the proportions don't work out with the liquor restrictions here. What you will get is a rainbow of tequila drinks based loosely on the margarita. Be clear: I'm not talking about the slurpee-slushee drinks which are invariably too sweet. I'm talking about good cocktails that pay homage to the real thing.

Like:

The Garage on Beck: The Garagearita is a tall cooler with some orange juice to mellow the tequila.

Alamexo: The Vidarita is a mix of tequila, lime and hibiscus–called jamaica en Mexico– syrup

Aristo's: The ouzarita sneaks in a shot of Greece's favorite liqueur

 

Taqueria 27: The T27 adds lime, blood orange and agave nectar the basic tequila lime base

Frida Bistro: Frida gets fancy with margaritas; the menu includes one made with grilled pineapple and cilantro and jalapeno.

I still prefer the original, but I have to get it at home, since I haven't found a restaurant that serves the real deal.

3 parts silver tequila

2 parts fresh-squeezed lime juice

1 part Triple Sec ( or Cointreau or whatever)

Shake over ice in a cocktail shaker until the shaker frosts up, then strain into a smallish, stemmed cocktail glass. There should be tiny ice shards on the top of the drink. The small glass means the drink stays cold. You can, and should, have another.