Run a lime wedge around the rim of each glass. Pour coarse salt or Tajín onto a small plate, then gently dip and twist the rim into it so it’s evenly coated. Set the glasses aside for a minute to let the rim dry and the seasoning adhere.

Add a generous handful of ice to a cocktail shaker (or a mason jar with a tight lid). The ice should come at least halfway up the shaker to properly chill and slightly dilute the drink.

Pour the tequila, orange liqueur, pineapple juice, fresh lime juice, and 1 oz (30 ml) of simple syrup or agave nectar into the shaker over the ice.

Seal the shaker and shake vigorously for about 20 seconds, until the outside feels frosty and very cold. This chills, blends, and slightly softens the edges of the alcohol.

Crack the shaker open and taste a small sip with a spoon. If you prefer a sweeter drink, add an additional 1/2–1 oz (15–30 ml) of simple syrup or agave, then shake briefly again.

Fill the rimmed glasses with fresh ice. Medium-sized cubes work well; use crushed ice if you prefer a slightly more diluted, slushy style drink.

Using the shaker’s strainer (or a fine mesh strainer), divide the margarita evenly between the prepared glasses over the ice. This recipe makes about two generous cocktails.

Garnish each glass with a lime wedge or wheel and a pineapple slice on the rim. Add a sprig of fresh mint if desired. Serve immediately while icy cold.