Pour your guests a perfect margarita for Cinco de Mayo

Cinco de Mayo? Drinko de Mayo!

That honorable holiday south of the border that commemorates the Battle of Puebla and celebrates patriotism and self-determination has turned into a second St. Patrick's Day in El Norte.

That's great for frat boys and beer companies. But it kind of leaves devoted foodies out of the picture.

If you haven't made plans to celebrate yet, consider staying home and hosting a margarita tasting. Just a few friends and some great Mexican takeout are all you'll need and of course, the know-how to make the perfect 'rita. Read on for tips and recipes.

Tequila in a haystack

Tracing the authentic story behind the first margarita is like trying to find out who invented Caesar salad. It wasn't Julius.

The most popular legend says this cocktail was concocted in 1948 by Texan Margarita Sames, who mixed it up in her Acapulco hideaway like so:

2-3 jiggers tequila

1 jigger Cointreau

1 jigger lime juice

Her tip for salting the rims of the glasses? Sprinkle the salt on a paper towel, not a saucer.

I also think Cointreau or Grand Marnier are better choices than Triple Sec, which adds a funky flavor. Cointreau has an astringent, clear taste like orange peel, and Grand Marnier has a mellow, honeyed flavor like orange syrup with Cognac.

As for tequila, you don't have to use your best anejo in a maggie. Save it for sipping. My favorite is Sauza's Tres Generaciones, which is refined and pure but disappears like a fantasma in a margarita.

Any blanco you like is good enough. You want to taste a little of the tequila sting to balance the sweetness of the mix.

Mix masters

One of the most important ingredients in a Margarita is the mixer. If you have time, make your own.

Citrus has a harsh, acidic flavor, and any processed product will bring that out. Use fresh lime juice sweetened with sugar or any favorite mix recipe.

Mine: fresh lime, lemon and orange juices sweetened with agave miel or cactus honey. That is the secret ingredient. Because margaritas combine vegetal and fruit flavors, agave miel keeps it light, whereas honey or sugar can weigh it down. You'll find agave miel in health-food stores and specialty markets.

If you don't have time to make your own mix, buy some in a bottle, but get the best you can afford. Fancy kitchen shops sell some tasty brands. Have fun test-drinking them before your bash.

If you must take the easy way out, use frozen limeade concentrate. Yes, Minute Maid. You can get away with it if you're making a big batch of blender margaritas.

With a twist

You'll want to serve at least two kinds of margaritas at your party a classic, and then one or two nuevo wave-o.

One of my favorites is called La Perfecta and it was perfected at Z'Tejas restaurant (a Texas-based chain with locations in Washington state). It's served martini-style with salt on the rim and a garnish of two pimento-stuffed olives. Sounds loco, I know, but the rule of vegetal flavors kicks in here with olives and agave becoming a match made in heaven.

Other twists are now classic. Float a splash of Grand Marnier on top for a Cadillac-style margarita. Drop a few quartered berries in the blender for a strawberry version.

Other flavors to consider should be fruity and tropical: mango, watermelon, grapefruit, papaya. Or invent your own: pomegranate, blackberry, tamarind. There's really no limit to the flavors you can come up with.

So celebrate the margarita your own way, at home, and let the Drinko de Mayo crowd waste away in that crowded bar. Get started with these margarita recipes:

La Perfecta

Yield: One cocktail

1 ¼ ounces El Tesoro Anejo Tequila

½ ounce Grand Marnier

2 ounces margarita mix

1. Shake ingredients and pour into a martini glass.

2. Squeeze a lime wedge over the drink and drop it in. Garnish with two olives.

Source: Z'Tejas

Olivia's Easy 'Ritas

Yield: One pitcher

1 large can frozen Minute Maid limeade mix

½ cup tequila

1 shot of Cointreau or Grand Marnier

3 cups crushed ice

1. Blend till slushy.

2. Have all the accouterments so guests can salt their own glasses, add a squeeze of lime or an extra shot of tequila or Grand Marnier

Source: Olivia Rolon-Valdespino