Our First Drink

That old cliché about dropping a rock in a pond? The one where the subsequent ripples cause effects far beyond the initial action? That's what happened around here when Dave learned to make margaritas.

The ripple effect from that simple beginning has reverberated through many dinner parties and backyard gatherings, and revealed a thus-far hidden talent for mixology, one I would place on the level of a superpower. All it took to bring this mighty power to full brilliance was a bit of encouragement, a cocktail-making class from the estimable Lucy Brennan and out poured a flood of martinis, negronis and toddies, shaken, stirred, mixed and blended.

And the margarita that started it all? You'll find Dave's recipe below, but be warned: There's no telling where it might lead.

Dave's Ultra Margarita
Adapted from the Coyote Cafe

2 Tbsp. extrafine sugar
6 Tbsp. lime juice
3 oz. blue agave tequila
2 tsp. Cointreau or triple sec
Kosher salt
1 lime

Put large-size martini glasses in freezer to chill. Fill cocktail shaker 2/3 full of ice. Put all ingredients into shaker. Shake till "the sound starts to change just a little bit" (10-15 seconds at most). Take glasses out of freezer. Put salt in a wide, shallow container. Cut a small wedge of lime, make small cut in center of the wedge from cut edge to pith. Put over edge of glass and run the wedge around it. Holding the glass at an angle, submerge the edge in the pile of salt and twirl. Put one large ice cube in glass. Pour 1/2 of margarita mixture in each glass.