Frozen Margaritas

[Robb Walsh]

Frozen Margaritas

This recipe is courtesy of Robb Walsh from his book, The Tex-Mex Cookbook, A History in Recipes and Photos.

Here’s the easy way to make frozen margaritas at home. The frozen limeade concentrate makes the drinks extra slushy without the addition of too much ice. Don’t get the limeade concentrate out of the freezer until you need it!

• 3 shots tequila plata (Herradura Silver recommended)
  
• 1 shot triple sec (or Cointreau)
  
• 1/4 c (3 heaping tablespoons) frozen limeade concentrate
  
• 2 c crushed ice
  
• Coarse salt
  
• Lime wedge
  

Combine tequila, triple sec, limeade concentrate and crushed ice in a blender and puree until slushy. Put the salt in a saucer. Wet the rim of the glass with the lime wedge. Invert the glass in the saucer and coat the rim with salt. Pour the frozen mixture into the salted glass.

Makes one large or two small Margaritas.

Variations:

Orange Margarita: Pour a “floater shot” of Grand Marinier over top of the drink and garnish with an orange slice.

Two-tone Swirled Raspberry Margarita: Pour 1 shot Chambord (raspberry liqueur) into a clear margarita glass then pour the slush over top.

Two-tone Swirled Strawberry Margarita: Put 3 tablespoons pureed strawberries in a clear glass and pour the margarita over top.

Astroturf Green Margarita: Pour a shot of Midori (melon liqueur) into a clear glass and pour the margarita over top.

Keywords: Cocktail, Tex-Mex

( RG1094 )