For the Ice Chips:

1. Pour water onto a baking sheet, creating a 1/4" thick layer of water, and leaving plenty of room so that the water doesn't spill out. Squeeze 4 drops of blue food coloring on top and mix around with a spoon until even. Add more drops until you achieve a strong blue color (6-8 drops, typically). It will lighten up a bit as it freezes.
2. Place the sheet in the freezer on an even surface and let freeze until ready to serve (at least 2 hours).
3. When ready to serve, remove the baking sheet from the freezer. Using a mallet, smash sections of the ice sheet and then carefully use a fork to further pry pieces apart. Drop them in a glass and serve!

For the Blue Salt:

1. Preheat the oven to 350 degrees F.
2. As you wait for the ice to freeze, put the salt into a sandwich bag (use as much salt as you think you will need to rim the amount of margaritas you plan to make). Add a dropsof blue food coloring, close the sandwich bag, and use your hands to work the salt and dye around until all of the salt is evenly colored. Repeat until you reach your desired color.
3. Pour the salt out onto a baking sheet and bake for 10 minutes to remove any moisture from the dye.

For the margaritas:

1. Add the tequila, triple sec, lime juice, blue curacao, and sugar to a mixer filled halfway with ice and shake well.

Put it all together:

1. Rub a lime wedge on the rim of your glass. Place the Blue Salt onto a small plate and dip the rim of your glass in the salt, turning it to evenly coat. Flip the glass right-side up and let it dry for a few seconds. Add your Blue Ice Chips and then pour in your margarita.