N8YX
03-22-2012, 08:58 PM
Without a super-expen$ive chilled-drink machine (which I would dearly love to have):
The trick is to blend up a pitcher of the stuff and only consume half at a time. Alcohol will not freeze at the temperatures required to freeze water so you have a nice, slushy but drinkable "base" to start off with for subsequent batches.
My recipe:
1 part (6 oz) tequila
2 parts (12 oz) Daily's margarita mix
If desired, 1-2 oz triple sec (Cointreau preferred)
Ice cubes made from distilled water added to top off the blender jar
Run blender on chop, then frappe for a few minutes. Place starter in freezer and chill for a half hour. Frappe for a minute or two, pour yourself a couple glasses then replenish what you poured out with the same ratio of ingredients. Chop, then frappe and freeze. Consume no more than half at a time and continually replenish, blend and freeze.
When you're done for the night, put the half-filled jar away in your freezer and let it sit. Next time you want a margarita, use a knife to poke a couple of channels through the partially frozen concoction and into the impeller area. Then add the tequila. It'll run down the channels and melt enough of the mix to free the impellers, allowing them to mix the almost-frozen drink with the fresh ingredients you put in the jar. Follow with the rest of the ingredients: chop/frappe/drink/replenish/repeat.
The result rivals anything you'll get at a Mexican restaurant in taste and texture.
The trick is to blend up a pitcher of the stuff and only consume half at a time. Alcohol will not freeze at the temperatures required to freeze water so you have a nice, slushy but drinkable "base" to start off with for subsequent batches.
My recipe:
1 part (6 oz) tequila
2 parts (12 oz) Daily's margarita mix
If desired, 1-2 oz triple sec (Cointreau preferred)
Ice cubes made from distilled water added to top off the blender jar
Run blender on chop, then frappe for a few minutes. Place starter in freezer and chill for a half hour. Frappe for a minute or two, pour yourself a couple glasses then replenish what you poured out with the same ratio of ingredients. Chop, then frappe and freeze. Consume no more than half at a time and continually replenish, blend and freeze.
When you're done for the night, put the half-filled jar away in your freezer and let it sit. Next time you want a margarita, use a knife to poke a couple of channels through the partially frozen concoction and into the impeller area. Then add the tequila. It'll run down the channels and melt enough of the mix to free the impellers, allowing them to mix the almost-frozen drink with the fresh ingredients you put in the jar. Follow with the rest of the ingredients: chop/frappe/drink/replenish/repeat.
The result rivals anything you'll get at a Mexican restaurant in taste and texture.