Here’s the truth: A good margarita isn’t very hard to make. I’ll just quote one of the world’s great experts on drinking, Sterling Archer: “Five ingredients. Tequila. Cointreau. Lime juice. Ice. Kosher salt.” While plenty of restaurants and bars in Seattle offer a well-made ’rita, few have the added perks of a beautiful view of the Montlake Cut and the ability to rent a paddle boat like Agua Verde. The food is fresh and relatively interesting for reasonably priced Mexican fare (like shredded pork in tamarind barbecue sauce), and the margaritas are tasty and inexpensive, perfect for a sunny summer afternoon. Or a rainy January day when you wish you were in Mexico.