The greatest margarita you’ve ever had isn’t far from your reach. Thursday, February 22 is National Margarita Day, and while we’d typically roll our eyes at yet another day dedicated to something edible, how could we toss away an entire day dedicated to the state cocktail of Texas?

But back to The Greatest Margarita: Sean Beck, sommelier and beverage director of Hugo’s, Backstreet Cafe, Caracol and Xochi, named the margarita as a nod to The Greatest Story Ever Told. If a writing assignment involves drinking a margarita, you’re a fool not to take it. When we found out that one of the best restaurants in the state was boasting that they also have the best margarita, we knew that we had some tough research ahead of us.  On any given night you can do your own research at any of the above restaurants as The Greatest Margarita is $29 and available all year long. $29 for a single margarita is far above market price, but you’ll have to consider the ingredients. (This Thursday only, customers can buy The Greatest Margarita for just $15.)

While recently perched at the bar inside of Xochi, Beck showed us what a margarita with a hefty price tag and a bragging title contains. A lot of the experience (and the dollars) can be found wrapped around the orange flavors. “There are the many ‘wrongs’ of orange liqueur,” said Beck. “An aged cognac makes a dramatic difference. Good orange matters. We use 25-year aged Grand Marnier (~$150 a bottle), and when you also use the fresh tangerine juice and all the elements come together you have an unusually smooth drinking experience.” If tangerines aren’t in season the little Cuties oranges found in grocery stores will also do the trick.

Another tip? Use herbs. “I love to use herbs in cocktails, and here the thyme works so well with the tangerine. Just give it a little smack to open up the oils.” Beck smacked a generous sprig of thyme and the aromatics filled the air.

Don’t forget the salt. A flakey salt, instead of granulated salt, dissolves on the tongue more easily and therefore lends itself to enhancing the flavors of the cocktail instead of competing with them. It also keeps the texture smooth, never grainy.

When it comes to how to serve the cocktail, Beck opts for a wine glass. “The tequila we use here […] is approachable and traditional and high quality. It’s not hip, but it’s a really good tequila.” A wide-mouthed wine glass allows for the aroma of the tequila and cognac notes from the Grand Marnier to tantalize your nose and your taste buds.

Want to try and make it yourself? We drank one and found it to be possibly the best margarita to ever hit our lips. If you like a not-very-sweet margarita on the rocks, you do yourself a disservice by skipping this particular recipe, shown below. You can make your own using Sean’s instructions, but as it turns out, it’s a lot more affordable to simply treat yourself to The Greatest Margarita tomorrow.

But wait – are you counting calories? “What most people don’t know is that the skinny margarita doesn’t really exist,” explained Beck. “Best case scenario when you order a skinny margarita is they’re using orange juice instead of another sweetener, worst case is that they’re putting Stevia in there.” Thus, the often chemical-taste you find in a skinny margarita.

We learned that if you’re really trying to have a skinny drink, order a paloma, or a press made from fresh lime juice, tequila Topo Chico and a touch of agave syrup.

The Greatest Margarita Ever Sold by Sean Beck of H-Town Restaurant Group

1 ½ ounces of Centenario Añejo Tequila
¾ ounce 100 Year Anniversary, 25-Year aged Grand Marnier
¾ fresh tangerine juice
¾ fresh lime juice
sprig of fresh thyme
2-3 slices of freshly sliced tangerine discs
a splash of ginger-infused agave

Method: Using flake salt such as Maldon, salt the brim of a wide-mouth wine glass. In a cocktail shaker with a generous amount of ice, combine tequila, Grand Marnier, ginger-infused agave syrup and juices. Shake well. Place one to two tangerine discs in the bottom of the wine glass, and slap thyme thoroughly before including it with the tangerine. Double strain the shaker directly into the glass. Serve.