As I'm writing this, it’s National Tequila Day. It won't be by the time you see this, though, of course. Instead, CL Margarita Wars will be upon us. And what better time to get into the spirit of margarita-making?

Since we can't battle it out against the 19 competing Tampa Bay bartenders, I'll show you how to create one of my favorite interpretations at home. The best Margarita Wars entries, in my opinion, still resemble a traditional 'rita, so that's the approach we'll take with this one.

By now, you all know I love infusing different flavors into my spirits. Whether you're using fruit, herbs or spices, fresh ingredients are the only way to jazz up your booze; too many store-bought spirits just taste artificial. This week, our recipe calls for… wait for it… papaya!

I dig this drink because it feels familiar but excitingly new. The papaya adds a nice sweet flavor without abandoning that classic margarita taste. Go grab your favorite tequila, a papaya and some fresh limes. I promise you won't be disappointed.

Papaya-Infused Tequila

Makes 750 milliliters

1 750-milliliter bottle tequila

1 cup papaya

First off, pour yourself a margarita. You need to make room for the papaya you're about to add to the tequila bottle, after all. Slice the papaya in long skinny strips, so they can easily be slipped into the bottle. Let sit for a minimum of 2 days (but the strips can stay in the bottle until you finish it).

Papaya Margarita

Makes 1

2 ounces papaya-infused tequila

1 ounce orange liqueur (I used Cointreau)

Juice of half a lime

In a cocktail shaker full of ice, add all ingredients and shake until chilled. Strain into an ice-filled glass, then garnish with a lime or papaya wedge.

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This article appears in Jul 21-28, 2016.