Hopefully you’re reading this post because at no point in your existence have you destroyed the pleasure of margaritas for yourself by making them - and consuming them - with very cheap tequila (the likes of which shouldn’t even be used to clean a table). Hopefully you’re an adult now, and you’ve recognized that tequila is not only bearable, but often, in fact, delicious. And because of your adult reasoning skills, you’ve realized the inverse correlation that exists between tequila quality and disastrous hangover likelihood. Bad tequila = all of the hangovers.
In saying that, I’m not suggesting that you need to use top shelf tequila to make margaritas, but I am imploring that you not make them with terrible tequila. The bottle of the ‘not-that-cheap-yet-not-hideously-expensive’ tequila that I often use as a mixing tequila can be seen in the BA’s Best photos. The hibiscus margarita was a treat to myself, and as such was made using a very good-quality tequila with a bottle that is just amazing (though it could also be made with the former tequila very successfully!) Both are boozy and tart, though one is brighter and more citrusy (BA’s Best), and the other sweeter and more complex (Hibiscus Margaritas). Both also deliver a pleasing smack of colour and look dead good on Instagram.