frozen margarita from the pastry war (texas)

Name: Frozen Margarita from the Pastry War (Texas)
Yield: 1
Cuisine: American
Ingredients: - kosher salt; - 2 ounces lime juice*, plus more for rim of cup; - 2 ounces cointreau; - 4 ounces blanco tequila; - 2 cups ice

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

There’s no shortage of slushy margaritas once you hit the Texas border – the margarita is the state’s most popular cocktail, thanks to the subtropical temperatures. But to find the one what leads the pack, head straight for the esteemed Pastry War in Houston, where blanco tequila is brightened by both Key and Persian lime juices, sweetened with agave nectar and rimmed with citrus salt. And the surprise to first time customers – it’s not served in a traditional margarita glass, but in a tall Collins glass.

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yield 1 serving(s)

method No-Cook or Other

Ingredients For frozen margarita from the pastry war (texas)

kosher salt
2 ounces lime juice*, plus more for rim of cup
2 ounces cointreau
4 ounces blanco tequila
2 cups ice

How To Make frozen margarita from the pastry war (texas)

1
Place 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.

2
In a blender, combine Cointreau, 2 ounces lime juice, tequila, and ice, and blend on high until ice is thoroughly crushed.
3
Pour into prepared glass and serve immediately.
4
*Obtain lime juice by squeezing Key limes and Persian limes and mixing the juices.
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