Raise a salted rim to the margarita, a bar-top mainstay for decades. The tangy tippler is delicious, refreshing and a breeze to whip up at home.

Order a drink: Monster Hubcap Marg

Still nursing that Cinco de Mayo hangover? How about a little hair of the dog … in a hubcap?

Tengo Sed Cantina’s signature margarita of Sauza Extra Gold tequila, Sauza Blanco tequila, DeKuyper triple sec and sweet and sour arrives sloshing to your table in authentic — and blessedly, dishwasher-safe — wheel trim.

“It’s an attention-getter,” says bar manager Jeff Mahurin of the Cancun-themed bar’s most popular swill.

The hubcap, a curious novelty among rustic crucifixes and tables skewered with stripper poles, contains four ounces of on-the-rocks alcohol and a handful of lime chunks. Drink responsibly — use a straw.

Make a drink: Baja Gold Margarita

(Makes 1 serving)

1 shot tequila

½ shot fresh lime juice

½ shot simple syrup*

Mexican beer

lime zest

Fill a cocktail shaker with ice. Pour in tequila, lime juice and simple syrup. Shake and strain mixture into a chilled glass and fill with Mexican beer. Garnish with lime zest.

*Note: Simple syrup is made by combining two parts sugar with one part water and simmering, over low heat, until sugar is dissolved. Chill before using.