S.F. is a hotbed for artisanal everything, so of course, our margaritas are no exception. Cue the fresh juices, top-shelf tequilas, and nix the ready-made mixes, please. Not to toot our own horn, but in our cocktail-swillin’ tenure, we’ve noticed that ambience (like a sunny patio) and the proper garnish (chili salt, extra-spicy) can elevate the average marg to the stuff of gods.
I Get Paid To Dance With Men — & This Is How Much I Make