Senor Moose mixes an array of margaritas in its cozy back bar, including versions goosed with mango and pomegranate, but it’s the cocktail’s base ingredients which matter most. The Ballard restaurant squeezes fresh lime and orange juice for its margaritas, which means they’re pricier and slower to arrive than the premixed cocktails that lesser cantinas pour directly from the bottle. But if you have a buck and a minute to spare, the strong drinks deliver a fantastic blast of flavor: For a dash of palate-prepping spice, try the jalapeno-cucumber variation. HANNA RASKIN 5242 Leary Ave. N.W., 784-5568, senormoose.com