Margarita

For a first-rate margarita, we like the 2-to-1-to-1 ratio. Pour 1 ounce tequila, 1/2 ounce triple sec, and 1Ú2 ounce fresh lime juice over ice in a cocktail shaker. Shake and pour into salt-rimmed (optional) glass. Garnish with a fresh lime wedge. This ratio can be multiplied and the whole mess poured into a blender if you have a machine up to snuff.

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Scores of recipes for frozen margaritas call for

frozen limeade concentrate, and while we can appreciate the ease it allows, it produces a sweeter drink. Still, they're undeniably drinkable.

1 6-ounce can frozen limeade concentrate

6 ounces tequila (use the can to measure)

2 ounces triple sec (1/3 of the can)

Fill blender with crushed ice. Pour in limeade concentrate, tequila, and triple sec. Blend until smooth. Pour into glasses, and serve.

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We've spotted recipes that call for the addition of beer; apparently it's a lot more common than we ever imagined! Perhaps unwittingly we've imbibed in these concoctions, but we've never whipped one up ourselves, so we can't say for sure.

12 ounce tequila

1 bottle beer

2 6-ounce cans limeade concentrate

Add the ingredients to a blender three-quarters full of ice, and blend. Other recipes call for the addition of Fresca, RealLemon, etc., etc. We can't even go there.

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And for a frothy look in a hand-shaken beverage, add an egg white. No, really.

1 ounce tequila

1 ounce fresh lime juice

1/2 ounce Cointreau

1/2 an egg white

Shake in a cocktail shaker with ice, and strain into a salt-rimmed (optional) margarita glass.