Cheers to whomever thought to take the unlikely blue agave plant and distill it. More cheers to those who named a day after the cactus-based liquor–National Tequila Day–which is today. Good thing it's Friday.

At the tequila Mecca Malo in Silver Lake, Beverage Director Christine D'Abrosca tells us she's planning “a celebration of tequila and what makes Malo great,” with DJ's Darren Ravell and Jimmy Duval plus tequila specials in the upstairs lounge at the cantina on Friday night until 2:00 a.m. Drinks include $4 margaritas with Azul (a new tequila from Gran Centenario), $6 El Valiente (Azul shot served with a can of Tecate), and $10 1800 flights (Silver, Reposado, Anejo).

Malo: 4326 W Sunset Blvd., Silver Lake (323) 664-1011.

Larry Nicola's Mexico Barra y Restaurante hosts a Casa Noble-themed tequila dinner menu served Thursday through Sunday. The featured “Guavalove” cocktail with Casa Noble 100% Organic Reposado Tequila con Guava Nectar y Damiana costs $5 from 5-7:00 p.m., or $12 after. Dishes prepared with Casa Noble 100% USDA-certified organic, ultra-premium, triple-distilled tequilas include watermelon and verdolaga salad with Cotija tequila vinaigrette, carmarones Casa Noble, and Mexican chocolate and tequila ice cream sundae with Cajeta. ($25 for three courses, excluding gratuity and tax.)

Mexico Barra y Restaurante: 8512 Santa Monica Blvd., West Hollywood, (310) 289-0088.

The Bazaar by José Andrés at the SLS Hotel is, of course, the place to get all molecular gastronomical on National Tequila Day. Andrés' Salt Air Margarita uses the following technique to infuse a much more subtle salt rim than the typical method. Either head over to The Bazaar, or try this at home. But remember, unless you're experienced or currently taking an organic chemistry course, be careful. This high tech cooking stuff has proven to be no joke.

The Bazaar: 465 S. La Cienega Blvd., Beverly Hills adjacent, (310) 246-5555.

José Andrés' Salt Air Margarita

Makes 1 drink

2 oz Cazadores Blanco tequila

¼ oz Cointreau

¾ oz freshly squeezed lime juice

½ oz simple syrup (a combination of equal parts sugar and water)

Salt Air (for batch of 8 drinks):

8 oz water

4 oz lime juice

2 tablespoons kosher salt

1 teaspoon lecithin (a stabilizer)

1. Combine the drink ingredients in a pint glass filled with ice, then strain into a martini glass.

2. Mix together Salt Air ingredients with an immersion hand blender and top off each drink with the mixture.

LA Weekly