Having dived headfirst into winter in the southern hemisphere, I can't help but dip my toe into memories of summer in Seattle. Long, light days of splashing about in the lake, soaking up the sun, grilling out and sipping spirits. Not that it needs to be summer to savor a citrusy cocktail, but in my mind, there's no more archetypal warm weather activity than partaking in a good margarita. And there is certainly no better way to sweeten a tasty tequila temptation than with a syrup made from the same plant. Oh agave, you give and give and give. 

Essentially, agave nectar is the sap from the core of the agave plant. It's sweet and almost flavorless, meaning you don't need much and it's versatile enough for a multitude of uses. Bonus: This syrupy stuff is naturally packed with enzymes, iron, calcium, potassium and magnesium. So yes, as you sip your fourth margarita you can give yourself a little pat on the back for looking after your health so well. Mum would be proud.

AND, since agave nectar has a low glycemic index, you'll feel pretty darn good tomorrow, too. Using this super natural, low glycemic sweetener in place of simple syrup decreases your chances of a beasty hangover since your body isn't reeling from precipitous spikes in blood sugar. In short: Spike your drink but not your blood sugar and you'll feel tops in the morning, folks. (Paging Mocktor Leiweke...)  

Here is my favorite recipe for a damn fine margarita. For most purposes, I prefer the raw variety of agave nectar, which is processed at lower temps, protecting the natural enzymes. You can find agave nectar at any natural foods store, and sometimes in the hippie foodstuffs section of regular grocery stores. Just follow the smell of patchouli. 

Cheers to your health, kids. Life really can be supernaturally sweet.