Nothing pairs with the heat of summer quite like the citrusy zing of an ice-cold margarita. With Cinco de Mayo coming up, and with it, a whole season of beach weather, Chef Ford Fry shared his Mex-Tex spot Superica's recipe for the "Superita" cocktail.

Strong, with hints of salty and sweet (and some seriously snackable citrus-marinated olives), it works as a sinful standalone, or as a complementary sip to a spicy plate of South-of-the-Border fare.

Make up a batch at home, then try some of the other margaritas on the menu at the Inman Park restaurant-and sample the spot's enchiladas, puffy tacos, stacked nachos and chile rellenos while you're at it.