Filthy Margarita Pouch

A dirty margarita, built around olive brine, is the usual meaning of "filthy" in a drink name, and this pouch from Esplanda is sold as a margarita mixer. The pouch format means a measured, shelf-stable mix that you open and pour, with no limes to juice and no bottle to refrigerate afterward. The label is the authority on contents, including whether the pouch is a mixer only or comes with spirit. Expect the savory, briny side of a margarita: citrus and salt up front, with a rounder, more savory finish than a standard sweet-and-sour mix gives. If it is a mixer only, a blanco tequila is the natural base. Its clean agave and pepper notes sit well against brine, and a reposado also works if you want a little oak and vanilla underneath. Start at roughly two parts mix to one part tequila, then adjust to taste, since the right ratio depends on how concentrated the mix is. Shake with plenty of ice for about 10 to 15 seconds so it comes out cold and slightly diluted, then strain over fresh ice. Serving it chilled or on the rocks is better than serving it neat, because the saltiness is more pleasant cold. A rocks glass or a short tumbler suits this style best. A salted rim is optional, since the brine already supplies salt, and a chili-lime rim or a plain lime wedge is a good alternative. An olive or a pickled jalapeño makes a fitting garnish. For food, this style does well with things that want salt and acid: tacos al pastor, ceviche, fried calamari, guacamole, and salty snacks like chips and cured meats. If you are batching for a group, pour the pouch into a pitcher over ice and add the tequila just before serving, so the ice doesn't water the drink down.