The Starving Musician Recipes
Miranda's Frozen
Margarita
I started making my own sweet and sour mix because I'm allergic to chemical
preservatives. It's so easy and tastes so much better than the bottled
stuff, you'll wonder why anyone buys it. To make it even easier,
Sweet and Sour Mix is best made up to 24
hours in advance.
Make the Sweet and Sour Mix and refrigerate at least 1 hour, up to 24 hours.
(4 hours is really good.)
For each frozen margarita:
lime wedge for the rim of the glass (optional)
margarita salt for the rim of the glass (optional)
1 1/2 oz good quality tequila (My liquor guy recommends Cazadores
Reposado if you're too broke for silver Patron)
1/2 oz Cointreau (If you're really broke you can use triple sec...but
Cointreau is much better)
3 Tablespoons Sweet and Sour Mix for
Miranda's Margaritas (See recipe above; make it
with both lemon and lime juice)
1 cup crushed ice
For a salted rim, moisten the rim of a margarita glass or "birdbath"
cocktail glass with lime wedge, and dip the rim in margarita salt. Tap off
the excess.
Combine tequila, Cointreau, 3 Tablespoons Sweet and Sour mix, and 1 cup
crushed ice in blender. Blend at high speed til frothy, pour into prepared
glass. Makes 1 large drink.
Alcohol free version: Omit tequila and Cointreau, increase Sweet and Sour
mix to 1/4 cup, add 1 oz orange juice, 1 oz water, and a few drops of orange
extract. Blend with ice as directed.
Recipes ©2004 Randi Reed
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