Pour the coarse salt onto a shallow plate. Take 1 lime wedge and run it around the outer rim of two large glasses (jumbo rocks or stemless goblets). Dip each glass rim into the salt, twisting to coat evenly. Set glasses aside.

Cut lime wheels for garnish and set aside. Reserve remaining lime wedges for serving.

Margarita Base

Combine ingredients

In a blender, add 10 fl oz silver tequila, 3 fl oz orange liqueur, 6 fl oz freshly squeezed lime juice, and 2 fl oz simple syrup (or agave).

Add ice

Add about 6 cups of ice to the blender. If using a frozen variation (fruit purees), reduce ice to 4 cups and add the chosen puree now (see Optional Flavor Variations).

Blend

Blend on high until the mixture is smooth and slushy, about 20–40 seconds depending on blender strength. If the mixture is too thin, add 1 cup more ice and pulse again; if too thick, add 0.5–1 fl oz water or orange juice and pulse to loosen.

Taste and adjust

Taste the margarita and adjust sweetness or acidity as needed: add 0.5 fl oz simple syrup for more sweetness or 0.5 fl oz lime juice for more tartness. If making a spicy version, add muddled jalapeño slices to the blender and pulse a few times until heat reaches desired level.

Pour blended margarita into the prepared salt-rimmed glasses, dividing evenly between two jumbo servings.

Finish & Serve

Garnish each glass with a lime wheel on the rim and a lime wedge on the side. Serve immediately with a straw and cocktail napkins.

If preparing flavored variations: for strawberry or mango, add 6 fl oz puree to the blender with the base ingredients and reduce ice to 4 cups; for pineapple, stir 4 fl oz pineapple juice into the blended base and pulse to combine.