- Mix all ingredients.
- Freeze for 8 hours.
- Get slushed.
Tag Archives: frozen
As we learned on our trip to Oxford last weekend, we have a mixologist in our midst: Mr. Brett Meeks. And if there’s a blog that screams more for this kind of expertise than ours, I have not yet found it. Here Brett offers his basic margarita recipe.
He had to make these at 4:45 on Monday afternoon instead of doing his homework just for Nummy, so thanks Brett! (Legally, though, I must publicly declare that if we are the cause of your law school demise, we hereby officially deny all liability. Or something equally lawyer-sounding.)
From Brett: Finally, we’ve got a real holiday. February 22nd marks National Margarita Day and another excuse to drink too much tequila on a Tuesday. To prepare for this wondrous festival of merriment and dancing on tables, we’re going to walk you through the basic margarita recipe. There are tons of variations, but to keep things simple, we’re going with classic.
The margarita is simply equal parts tequila, triple sec (or other orange liqueur), and lime juice. So that’s exactly what you’ll need: tequila, triple sec, and limes. It’s a good idea to invest in a hand citrus juicer if you’re making these for a party, because squeezing limes can be very tedious. Also, I think it goes without saying, but stay the hell away from margarita mix unless you like headaches and heartburn.
Tequila – pick a good one. That doesn’t mean expensive, but try to branch out from the usual Jose Cuervo Gold. This is a holiday damnit, not a 10th grade pool party. I’m using a reposado to get a nice balance of smoothness with a little age to fight off the infamous “bite” tequila causes.
Triple Sec – this is just an orange liqueur and you can use any you want, but try to go for quality. The absolute best is Cointreau, but it’s about $40 for a 750 ml bottle. Gran Marnier is also great to use, but you can always go for one of the cheaper brands if you must. I’ve selected Gran Gala which is more like Gran Marnier than Cointreau but about half the price.
Limes – typically you can get about 1 oz of juice per lime, so depending on how many and what size you’re going to make, you’re going to need a bunch of limes. Like I said, getting a hand citrus juicer is a really good idea.
1 measure tequila
1 measure orange liqueur
1 measure fresh lime juice
- Shake or stir with ice and strain into a glass of your choice.
- Drink, repeat, turn music up louder, love Tuesday, send unnecessary text messages, make another one, don’t be afraid to just go for it. Margarita Day comes once a year.
(Optional: If you like your margs a bit sweeter, add a half measure of simple syrup to the recipe. Simple syrup is simply equal parts sugar and water—good thing to keep around for your home bar.)
Morgan, in a much-appreciated effort to make sure we don’t miss any opportunity to celebrate tequila, informed me weeks ago that tomorrow is National Margarita Day. As most of you know tequila is very close to my heart and never very far from my mouth. Probably because Martin used to tell me that “but for a bottle of tequila I wouldn’t be here.” That was heartwarming (and confusing) to hear as a 5-year-old, but I grew to understand it.
This recipe is something that someone at Blair made a few summers ago, but none of those idiots can remember who, so I’m just winging it. You may want to add a little more beer because this recipe makes some strong ritas, and you can adjust the level of sweet by swapping the sprite for water if. Either way, it’s easy and delicious. And you’re getting 2 alcoholic servings into 1 beverage, and I think that’s what the FDA recommends.
12 oz can of limeade (or “1 green can” as Emily would say)
4-5 12 oz Coronas
12 oz tequila
12 oz sprite zero (or water)
Mix and serve over ice. For fancy, garnish with salt and lime. Ole!
*Make sure to check back tomorrow on official ‘rita day for Brett’s classic marg recipe. We had them last weekend, and they’ll set you right. Or upside down. Whatever; theyz good.
As much as I want to start this ingredient list with “two pink cans of lemonade” a la Emily’s now-infamous contribution to Kate’s engagement cookbook, I’ll refrain. This stuff is equal parts delicious and lethal. You should probably call A.J. (a.k.a. the best cab driver in Nashville) in advance.
1 can of frozen pink lemonade
6 beers (light beers are the best – if you throw a Heineken or another equally flavorful beer in here it’s going to wack out the flavor, and not in a good way)
gin (1 of the lemonade cans full or, as Emily says, “enough gin for however frisky you’re feeling”)
- Throw all of the ingredients in a pitcher and stir.
- Chill and serve on ice.
- Try to stay vertical.