Jimmy is the husband of one of my law partners, and he makes the very best frozen margaritas I’ve ever had. He has been promising to show me his closely guarded recipe for some time. Recently we all got together for some Mexican food … and some of his terrific frozen margaritas. Jimmy finally showed me his recipe and allowed me to divulge it to you, but only under one condition: that it be followed exactly. So here it is.
Make sure to use 100% agave tequila. (We didn’t have any in stock when we did these!)
Take one 12 oz can of frozen lime juice concentrate and empty one half (6 oz.) into your best blender. Add 4 oz of 100% agave tequila, and 2 oz of Cointreau. This mixture will be light green or maybe dark yellow. Add about 1 oz of Disaronno amaretto liqueur, which is just enough to make it lightly brown.
Fill the blender with ice to the top ice line, and blend it on the crush option.
Once you can no longer hear ice chunks (about 45 seconds to a minute or more), blend it on the liquefy option for about 30 seconds more.
You’re ready to pour into glasses.
But wait! For salted rims, you want to wet the outside lip of the glass (because you only want salt on the outside of the rim, not the inside!). With a glass glass, you can moisten the outside lip of the glass with tequila (either wetting your finger or a clean kitchen towel with tequila, and then swiping it around the outer lip of the glass). With a plastic cup, you should moisten the outside lip of the cup with a lime wedge. (Tequila doesn’t stick well to the plastic cups.)
Pour the margaritas into the cups, garnish with a lime wedge and enjoy!
- ½ of a 12 oz can of frozen lime juice concentrate
- 4 oz of 100% agave tequila
- 2 oz of Cointreau
- about 1 oz of Disaronno amaretto liqueur
- Ice
- Blender
- Take one 12 oz can of frozen lime juice concentrate and empty one half (6 oz.) into your best blender. Add 4 oz of 100% agave tequila, and 2 oz of Cointreau. This mixture will be light green or even darker yellow. Add about 1 oz of Disaronno amaretto liqueur, which is just enough to make it lightly brown.
- Fill the blender with ice to the top ice line, and blend it on the crush option.
- Once you can no longer hear ice chunks (about 45 seconds to a minute or more), blend it on the liquefy option for about 30 seconds more. You're ready to pour into glasses.
- For salted rims, you want to wet the outside lip of the glass (because you only want salt on the outside of the rim, not the inside!). With a glass glass, you can moisten the outside lip of the glass with tequila (either wetting your finger or a clean kitchen towel with tequila, and then swiping it around the outer lip of the glass). With a plastic cup, you should moisten the outside lip of the cup with a lime wedge. (Tequila doesn’t stick well to the plastic cups.)
- Pour the margaritas into the cups, garnish with a lime wedge and enjoy!
Thank you very much!!!