Mr Boston: Official Bartender’s and Party Guide is the best cocktail book I have found. You can see the book online here if you are too tight to buy it, but I reckon every house should have one! I recently adapted the recipe a bit to make a frozen margarita having been given one in a bar in Mexico last year. I thought it would make a good addition to a dessert. I served them with slices of fresh mango drizzled with lime juice and chocolate chilli cheesecake.
Frozen margaritas are pretty easy to make. You mix up the following ingredients:
- 3 parts tequila
- 1 part Triple Sec
- ½ part freshly squeezed lime juice
- slosh of maple syrup to taste
- fizzy mineral water to taste (dilute it down but don’t lose the kick)
I added water as it needs a bit of diluting or it might not freeze well – also they are pretty damn strong without it! So, mix it all up and put it in a tub in the freezer. Every 30 minutes or so, get it out and using a fork, stir it up. As it freezes, you will need to dig the fork in to break up the ice crystals. If it starts getting too solid, pop it in the fridge (rather than the freezer) and let it soften a bit. When you are ready to serve, you are looking for the same consistency as a Slush Puppy. It went down well and we all had a few glasses…