And now this: tequila season.
Consider it an excuse to get to know—or get to know again—your tequila. It started the way these things often do: by word of mouth. Don Julio (yes, there was a real guy) started distilling tequila in 1942, and passing it out to his friends. (Lesson: always befriend a guy who spends his days distilling.) Today, it's made much the same way—lovingly, by hand, in Mexico. (By a team of Salma Hayek look-alikes, we assume.)
All of which is a long way of saying it's the perfect fuel for your summertime bacchanalia. Use it to make your ultra-premium margaritas, or even as the perfect substitute for rum in an ultra-clean mojito. Or just pour it into a glass and enjoy it neat.
Okay, you can add ice. If you must.