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Pear Pitcher Margaritas with Chile-Lime Rims

['2 ripe Bosc or Bartlett pears', '1/3 cup lime juice, from about 3 limes', '2/3 cup tequila blanco', '2 tablespoons maple syrup', 'Ice cubes, for the blender and each glass', 'A small handful fresh cilantro, leaves and tender stems', 'Cardamom bitters, optional', '2 teaspoons chile powder', '2 teaspoons fine salt', '1 teaspoon lime zest', 'from one of the above limes pre-juicing']

Peel pears and scoop out just the seeds; the slightly harder parts of the flesh will purée well. Chop into large chunks and place in the blender.
Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby flecks.
Now let the flavors mingle in the blender while you prepare the rims.
On a small plate, mix the chile powder, salt, and lime zest.
Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim.
Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.

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