Hope you all had a great Thanksgiving! We had a wonderful time in Watercolor, Florida. More on that in a future post. After traveling home, we always head from the airport straight for Tex-Mex. Our local favorites are Fernando’s, Javier’s (yes, I know this isn’t “Tex-Mex”), Mi Cocina and Mesero. It feels like a warm welcome to have a taste of home and a good Margarita.
My husband is the Margarita maker in our marriage. He’s pretty passionate about it and has perfected several recipes over the years. While I’m an “on the rocks with salt” gal, he is a frozen purist.
I know it is December 1st but it was 75 degrees yesterday in Texas and will be again by the weekend, plus it’s summer on the other side of the globe, so it’s always Margarita season! And, they are red and “green”…wink, wink.
You can always have the ingredients on hand for this one. No squeezing 100 limes…that recipe will come.
Here’s his simple/quick recipe. Even the measuring is simple!
- Good Tequila
- Grand Marnier
- Frozen Limeade (We use Minute Maid)
- Sangria (He likes Sangre de Toro)
- 3 Fresh Limes, 2 cut in wedges, 1 cut in half
- Coarse Salt
- A great blender like a Vitamix
- Add ½ can of Frozen Limeade to the blender and the rest in a bowl.
- Using the Limeade can, add ½ can tequila and ⅓ can Grand Marnier.
- Squeeze one fresh lime in the blender.
- Fill the blender with ice.
- Blend until smooth.
- Pour salt on a saucer.
- Rub a lime wedge on the rim of the glass and place "limed" side down in salt to coat the rim.
- Pour a ½ oz of Sangria in the glass.
- Top with frozen Margarita.
Tools and Serving Items:
Vitamix (Chef’s Catalog is offering Free Shipping and $25 gift card with purchase!)
Double old fashions from Tiffany & Co (similar here)
Hammered Silver Serving Tray (similar here)