Charred citrus. If you've never had it before, you're missing out.

Stop that. Stop missing out. Grill up some damned lemons and put them in a margarita. I'll wait here.

First things first. You'll want to make yourself some charred lemon juice which is going to be the base of your cocktail.

To yield about 1 cup of juice, you'll need:

• Approx. 8 medium-sized lemons

• 2 tbs. vegetable oil

Cut the lemons in half. Reserve one half to cut into slices for garnish. Place veggie oil in a small dish, and rub the cut end of each lemon in the oil so that the cut surface is well coated. Do the same with the garnish slices. Heat a frying pan over medium-high heat (or throw them on the grill), and set the lemon halves cut side down on the pan. Cook for around 3-5 minutes each or until the face of the lemon is good and charred and the lemon is warm and juicy. Remove from heat and let lemons cool to room temp. Now squeeze the juice of the lemons into a container, then double strain the juice into an air tight container and place in fridge to cool.

Now let's margarita.

Don't fight it.

C H A R R E D   L E M O N   M A R G A R I T A S

Makes one serving.

• 2 oz. tequila reposado

• 1 oz. charred lemon juice

• .5 oz. Cointreau

• .5 oz. limoncello

• 1 tbs. 1:1 ratio black lava salt and coarse sugar mixture

• 1 charred lemon slice for garnish, plus one fresh lemon wedge for rimming

• 1 citrus blossom for garnish

• Ice

Prep your glass by running a fresh lemon wedge around the rim. Place an even mixture of black lava salt and sugar in a low dish and press the juice-rimmed glass into it to coat. Fill glass with ice.

In a shaker over ice, combine tequila, juice, and liqueurs. Shake thoroughly until chilled, and then pour into your prepped glass. Garnish with a charred lemon slice and a single citrus blossom.

Cheers to National Margarita Day and every single other day where you can also drink margaritas. You know...ALL OF THE DAYS.

P.S....adorable chicken cocktail napkins by the lovely Dot & Army.