Most serious agave geeks prefer unaged blanco tequila for cocktails, since it’s the purest expression you can get of the terroir and the agave plant.
Wipe excess salt off the inside of the rim to keep the salt from falling into the Margarita. It should only ever touch your lips — never the drink.
Use reposado tequila that has been “rested” in oak casks for a few months (between two and twelve), just long enough to get the liquid to relax and smooth out any rough edges.
Margarita glasses are really pretty, but a lot of bars these days just serve the cocktail in a casual rocks glass, instead — partly ’cause it’s way less likely to get knocked over.
Gran Centenario Plata
Truth is, Gran Centenario Plata isn’t old enough to be a reposado, but unless you checked its ID, you’d never know this rich, oak-kissed tequila only spent a month in wood.
Serving up a frozen Margarita in a large Martini glass instead of a saucer-shaped Margarita glass helps keep the drink cool and frosty.