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Last Sunday marked not only Cinco de Mayo but a special friend’s seventieth birthday. They threw the perfect outdoors bash complete with a traveling mariachi band, killer authentic Mexican fare and some of the best margaritas I have ever had. The secret it turns out is fresh citrus juice steeped in zest.

This week I took a stab at liberating this libation from the typical bottled mix. And just like the Battle of Puebla, I too was victorious.

For a fresh margarita start by finely grating a tablespoon of lime zest.

Then a tablespoon of lemon zest.

Squeeze the juice from two to three lemons and limes.

Pour the juice into the citrus zest.

Whisk in the superfine sugar and a pinch of salt.

Cover and refrigerate for 12-48 hours. The longer it steeps the more developed the flavors, so plan ahead.

Stain the juice into a pitcher.

Add equal parts agave tequila and triple sec. Chill completely.

Rim glasses with salt by running a lime around the rim of a glass and dipping in course salt. Shake off excess. This can be done several hours ahead of time.

Right before serving fill the glasses with ice.

Give the margaritas a big stir, pour over ice and enjoy.

My only blunder- not making a double batch. ¡Ay Caramba!