Frozen Margarita from the Pastry War (Texas)
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- kosher salt
- 2 ounces lime juice*, plus more for rim of cup
- 2 ounces cointreau
- 4 ounces blanco tequila
- 2 cups ice
1Place salt in a shallow plate or bowl. Rub rim of the margarita glass with a lime wedge or with lime juice. Then dip into the bowl of salt to coat the rim. Set glass aside.
2In a blender, combine Cointreau, 2 ounces lime juice, tequila, and ice, and blend on high until ice is thoroughly crushed.
3Pour into prepared glass and serve immediately.
4*Obtain lime juice by squeezing Key limes and Persian limes and mixing the juices.