We are on a campaign - no, a crusade - to elevate the status of the often humble margarita to that of other great classic cocktails. Demeaned by bad ingredients, weak drinks filled with slush and vomiting college students bent over in gutters, the margarita has gained a bad reputation. You can buy it in cans, pre-mixed with malt beverage. You can order it flavored (blue raspberry margarita? shoot us now) and sweetened beyond recognition. The classic margarita needs a champion, and for today, we'll take up the mantle. more ›

Late February isn't the best time to have a food holiday for a cocktail associated with summers and beaches, but today is National Margarita Day anyway. We don't set the holidays; we just tell you about them. more ›

Old Man Winter keeping you from your favorite bar, enjoying your favorite drink? Scoff in his face by making a frozen margarita at home to sip in front of a roaring fire while watching the snow fall outside. Frozen margaritas are often best when made at a bar or restaurant with an industrial blender that is able to crush and blend the ice with fresh, ripe fruit so that the resultant drink is smooth, fresh tasting, and absent any irregular pieces of ice or fruit. This kind of texture and taste is possible to recreate at home by letting a high quality sorbet do the work for you. A good sorbet not only offers the bold taste of ripe fruit, but also has the smooth consistency of a well blended drink. Here’s a simple way to make a great margarita at home. more ›