Guillermo's Margarita

"A half teaspoon of salt is crucial to this cocktail," says Guillermo, manager of one of Havana's best paladares (small, family-run restaurants). "It levels out the sweetness of the Cointreau and gives the margarita extra bite."

• Vegetarian

Ingredients

Juice of 1½ lemons
Coarse salt
40ml Cointreau
60ml tequila
Ice cubes, coarsely crushed

Method

1. Squeeze the juice of half a lemon on to a small plate. Scatter a thin layer of coarse salt on to another small plate. Rotate the rim of a deep-bowled Champagne glass or coupette glass in the lemon juice and then press firmly in the salt. Shake off any excess.
2. Pour the Cointreau into the salt-rimmed glass. Put the tequila, the juice of one lemon, ½ tsp salt and the ice in a cocktail shaker and shake gently. Strain over the Cointreau and serve.