Wednesday is National Margarita Day, which shows an incredible lack of foresight by the booze industry’s PR machine because it’s also Ash Wednesday—the kickoff of Lent, a season of deprivation.

But Catholics can relax — at Now Salt Lake we’re unilaterally advancing Margarita Day 24 hours, so it falls on Fat Tuesday, aka Mardi Gras. It’s the perfect day to imbibe margaritas and everything else that’s sweet, fattening or alcoholic.

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Mexican bar and restaurant margaritas (with a few exceptions like Frida Bistro), generally suck. So here’s the DIY recipe for our classic margarita — something we guarantee you can’t get in a Utah bar.

Klassic Killer Margarita

In a reverse of the usual precautionary note, do attempt this at home—not on a controlled track or any other highway.

3 shots of good-quality silver Tequila (silver for the maximum agave taste)

1 shot of fresh-squeezed lime juice

1/2 shot of triple sec (and a drop of agave nectar if you’ve got it)

Shake over ice and strain neat into a stemmed cocktail glass that has been rimmed with Utah’s-own Redmond salt. Salud!

Note » If your margarita comes out the shade of the one illustrating this article — reread the recipe and start over. You’ve apparently used anti-freeze!

Glen Warchol