Four ways. None of them need a shaker.
The drink is already made. These are the things people do with it anyway.
Cold, from the can.
The whole point. Keep it in the ice for twenty minutes before you open it. Colder is better, and it is better than you think.
Works for: every can. Needs: ice.
Over ice, salt on the rim.
Run a lime wedge around the rim of a short glass and dip it in salt. Fill with ice, pour the Margarita over, drop the wedge in. It is the drink on the can, just with a glass to hold.
Works for: Margarita, Non-Alc Margarita. Needs: a glass, ice, a lime, salt.
The Paloma, with grapefruit.
Ice in a tall glass, pour the Paloma, squeeze a wedge of grapefruit over the top and drop it in. A pinch of salt on the surface if it is hot out. This is how it is done in Jalisco.
Works for: Paloma. Needs: a tall glass, ice, a grapefruit.
The Spicy, next to the fire.
Chilli salt on the rim if you have it. Ice, pour, and stand close enough to the braai to turn the meat. The jalapeño in the tequila meets the smoke halfway.
Works for: Spicy Margarita. Needs: ice, chilli salt, a fire.
Got a better one?
Tag @drink_fuego_tequila. The good ones end up here with your name on them.
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