Simplifying the Margarita

As I see it, there are two decent recipes for a margarita, at least before one begins experimenting with various fruits, bitters, or specialty liqueurs. One involves triple sec, and one does not. I've made both in the past week, and find them roughly similar. Here is the recipe range:

"Naked"
3 oz. tequila; 1 oz. agave syrup; 1.75 (circa) oz. lime juice (one big lime); dash sea salt

"Dressed"
4 oz. tequila; 1.75 oz. triple sec; 1 oz. agave syrup; 1.75 oz. lime juice (one big lime); dash sea salt

I've tried them on either end of this scale, with splendid results. The key, as always, is fresh lime juice. The latter represents something of a more traditional recipe, but it is a little sweet, which makes it less appealing as an appetite stimulant. Of course, one can omit the agave syrup for an option I might call "nuclear", or (to keep it within the metaphoric aesthetic established here) "Dressed to Kill." Perhaps this is not quite right. After all, omitting the agave syrup is a bit like heading out on the town without any undergarments: the difference may be imperceptible at first, but it eventually gets you into trouble.

Margaritas are all made of stars

In either version of the margarita one can adjust proportions to suit the sweet tooth, the acid lover, and the alcoholic. I have found that the "Naked" recipe above more or less balances the three perfectly, while the "Dressed" tends towards the sweet. Obviously, agave nectar can be adjusted to correct. Or omitted for the young and the restless.

A traditional "Cadillac" margarita substitutes Grand Mariner for triple sec. Grand Mariner is cognac based, and the margarita one creates from this will be heavier than the "Naked" variety. To carry the metaphor still, making this margarita with Grand Mariner might be "Oscar Dress" or "Prom Night." But by now this metaphor is losing its vitality. The point is that you can dress the margarita up or down and make small adjustments based on the relative acidity/sweetness of your limes and the taste of the liqueur. Dress her how you like. Just be careful of letting her undress you.

The tequila I used for all of these was El Jimador, a solid blanco tequila. I'm sure there are better tequilas for making margaritas, but I'm not sure I'd be willing to pay for them. Any suggestions would be welcome, should anyone feel the desire to write them in.