On the cusp of Cinco de Mayo, we're pining for the perfect Margarita. What we believe makes a perfect version are three factors: ease of building (you know we're lazy), the perfect blend (sweet, salt, acid, and a bit of heat), and - of course - it's got to be booze-free and batchable (so we can pour for more). 

This is the one. All credit for this recipe goes to Ian and Carly, founders at All The Bitter, for this wonderful rendition of the classic Margarita cocktail. 

The History

Like so many cocktails, the origin of the Margarita is shrouded in controversy. But it's agreed that this is a drink that's been around since the late 1930s or early 1940s and has always been about citrus, tequila, and a bit of sweet coming together to throw a party in our mouth.

Unfortunately or fortunately, depending on your taste in music, the margarita gained immense awareness in the collective zeitgeist in the 1970s, when the frozen maragrita was born and Jimmy Buffet started singing about wastin' away in "Margaritaville". 

Make it

• 2 oz nonalcoholic tequila (our go-to for this recipe is Free Spirits, but you do you)
• 3/4 oz fresh lime juice
• 1/2 oz agave nectar
• 5 dashes All The Bitter Orange Bitters
• small pinch of salt (optional)

Add all ingredients , including the salt if you're going for it, to an ice-filled shaker. Shake until chilled. Strain into a rocks glass over fresh ice. Garnish with a lime wedge and salt rim if you're into that sort of thing. 

¡Bienvenido al Nuevo Margaritavile!