1. Reserve 4 raspberries for garnish, then add the rest to your cocktail shaker with the lime juice. Use your muddler to crush the berries completely, releasing all that gorgeous juice. Press and twist for about 30 seconds until you have a vibrant pink mixture.

2. Set your fine mesh strainer over a measuring cup. Pour the muddled raspberry-lime mixture through, using your muddler or the back of a spoon to press out every drop of liquid. You should end up with about 4 oz of thick, fruity juice—toss the seeds and pulp.

3. Rinse your shaker and add the strained raspberry-lime juice back in. Pour in the tequila and Cointreau, then add about half a cup of ice. Secure the lid and shake vigorously for 30 seconds until the outside of the shaker feels ice cold.

4. Run a lime wedge around the rim of your glasses and dip in coarse salt. Fill each glass with ice, then strain the margarita mixture evenly between them. Garnish with reserved raspberries and a lime slice, then serve immediately while it’s perfectly chilled.