There are few things more refreshing than a frozen margarita, and today, National Margarita Day, is the time to have one. If you’ve read my romantic suspense, Becker Circle, you know Gillian, the heroine, tends bar part-time in her neighborhood pub. Here are some tasty margarita recipes she might make at home or in the bar, and you don’t have to be a mixologist to make them. So fire up the blender and enjoy!
Addison’s College Frozen Margarita
This recipe takes me back. It was my never-fail mix through my college and early working days because isn’t wasn’t terribly expensive, was always tasty, and made enough to share. I hadn’t made it in years until recently, and it’s still yummy and refreshing. It’s so smooth it should appeal to people aren’t wild about margaritas.
6 oz frozen limeade mix
6 oz Squirt soda (Squirt is grapefruit-flavored. If unavailable in your area, use lemon-lime Slice or Sprite)
6 oz tequila (a mid-priced 100% Agave works)
Ice to fill blender
Pour first three ingredients in a blender. Fill the rest with ice. Blend until smooth when ice is no longer chunky. Dip glass rims in lime juice and sea salt. Garnish with a lime slice or wedge. Makes about six cocktails.
Margarita on the rocks
1 1/2 oz tequila (a mid-priced white tequila 100% Agave should work)
1/2 oz Triple Sec (Grand Marnier orange liqueur)
1 1/2 oz margarita mix (read the label for natural ingredients)
Juice from 1 lime wedge
Dip the glass rim in lime juice and sea salt. Pour over ice in a low ball glass, garnish with a lime slice and enjoy.
Scout’s Pack Leader Margarita
1 oz Cebeza tequila
1 oz Triple Sec
1 oz Agave
Hibiscus ice cube (the red one)
Dip the glass rim in lime juice and sea salt/paprika. Pour over ice in a low ball glass, garnish with a lime slice and enjoy.
NOTE: I’m guessing on proportions for this one since restaurants don’t give away trade secrets. Jared made this amazing cocktail for me at Scout at the Statler in Dallas. He suggested trying to sip the drink to allow the hibiscus cube to melt and temper the tartness.