Your choice of cocktail says something about you. A dry martini may suggest elegance and sophistication. A frozen fruit margarita implies something altogether more louche.
Margaritaville, Jimmy Buffett's classic tequila-sodden hymn to the 'frozen concoction that helps me hang on', captures the essence and attitude of the drink perfectly.
In the midst of a major binge, the accident-prone singer-narrator stumbles about, vainly trying to remember where his salt shaker is, and how exactly he acquired a tattoo he doesn't remember having inked.
'Wastin' away again in Margaritaville', goes the refrain. 'Some people claim that there's a woman to blame, but I know that it's nobody's fault.'
Margaritas are about reckless abandon and glorious irresponsibility. You do not drink them if you are planning to operate heavy machinery, and in Buffett's words, so long as 'there's booze in the blender' you probably do not worry that much about the finer points of how they are made.
That's not to say, of course, that there are not margarita purists - just as there are martini purists - with inflexible views on the subject.
These pedants do not deviate far from the salt-rimmed glass containing tequila, lime juice and triple sec.
Frozen fruit margaritas do have their merits. They seem cheerfully appropriate in beach bars, and although Lan Kwai Fong is currently more of a building site, we can always pretend. The noise a blender makes when full of ice cubes is as loud as a jackhammer anyway.
Fruit margaritas are a La Bodega speciality, and mango seems a particularly appropriate fit with the formula.
There is something about mangoes that one naturally associates with sensuous self-indulgence - or possibly I'm just making another Jimmy Buffett connection. The Last Mango in Paris is the title of another of his signature songs.
8-10 hulled fresh mangoes, or 120 grams of frozen sliced mangoes in syrup - partially thawed
22ml fresh-squeezed lime juice
22ml Triple Sec
1 to 2 cups of ice cubes
Whole fresh mango and lime slices for garnishing
In a blender, combine mango, tequila, lime juice, Triple Sec and ice. Blend.
Pour into stemmed margarita glasses rimmed with coarse salt or sugar.
Garnish with a mango and a lime slice before serving.