Friday, June 1, 2012

Consistently Delicious Margaritas

The weekend is here AND it’s summer! So here’s a recipe for those of you who can get your hands on Minutemaid Frozen Limeade Concentrate wherever you are in the world.  I don’t even know where I first learned to make this frozen concoction that helps Jimmy Buffett hang on but I know we were making them during my college years at UT Austin, and that is a very long time ago. 

(For those of you who cannot get it, I found this recipe here.  Haven’t tried it yet but the comments section says it can be used exactly like the concentrated limeade  I can’t wait to try this when I am home with my own freezer because I haven’t seen Minute Maid for sale in Cairo.  Further bulletins as events warrant.)

Like my rum punch, the measures are simple and you cannot screw this up.

1 small can Minute Maid Frozen Concentrate Limeade (6 oz or 177ml)
1 can's worth tequila (6 oz or 177ml)
1/2 can's worth Cointreau, Triple Sec or Grand Marnier (3 oz or 88ml)

In Kuala Lumpur (where my can came from the Mini Mart – oh, how I miss you, dear Mini Mart – they only have the large cans, so I had to use a measuring cup instead of the can itself for measuring.  I took two cans with me in a cooler on the plane to Cairo when we moved, in case you are wondering, along with bacon, sausage, a pork roast and pecans.  Traveling light are not words in my vocabulary, apparently.  You have got to know what's important, folks. Priorities!

Anyhoo, on to margaritas.

In a good blender with the power to crush ice, mix together the limeade concentrate, the tequila and the Cointreau.

Add in a few cubes of ice and start blending.

Keep dropping in cubes of ice through the hole in the blender lid until the level almost reaches the top of the blender.  Sometimes you have to give the ice cube a small poke to make it fall through the frozen concoction as the blender gets more full.  You will know it has reached the blades by the grinding noise.

Blend until all the chunks of ice are completely gone. 

If you want salt around the rim of your glass, dip one finger into the blender of margaritas and then run it around the rim.  Turn the glass over in a saucer with a thin layer of salt in the bottom.   Turn upright once more and fill.  (Sorry - forgot to take a photo of this step.)

I don’t have pretty margarita glasses but it tastes just as delicious in these.  

Happy Summer!  Enjoy!


  1. I have to tell you that there has been something odd going on with my Google Reader account, and for some reason, I've not been getting ANY of your new posts in my feed. In fact, the last one was sometime in May. A couple days ago, ALL the missing posts appeared in my reader, days before we leave for 6 weeks in the U.S. and I have no time at all to try any of these recipes (have bookmarked almost all of them, though) and it's absolutely killing me - the bacon cups, especially. I have had bacon-loving college Son#1 here (as well as his friend for a couple weeks) and cannot tell you how very much he would have loved them. They are bookmarked, though, and they WILL be made!
    I've mentioned before that my husband is a Louisiana boy via heritage (although he was an expat kid, like myself,) so I often end up reading him snippets from your posts. We have a Tabasco connection through his Granny Esther (I know that's another post, but I don't have enough time to leave multiple comments - you know how it is when you're about to leave the country for a while!), and our own crawfish etoufee recipe is very similar to yours (like you, we're flexible about the provenance of the crawfish, even though we recognize that the best are homegrown.) But the margarita recipe was just too much of a coincidence! That is EXACTLY the one we use - and still do, almost 20 years later. We got ours when we lived in Kentucky from a friend who learned it when he was at Ohio State - maybe Minute Maid had some sort of margarita campaign for college students in the 80s - and have used it ever since.
    I have only found Minute Maid limeaid one time since moving to Seoul, and when I did, I bought as many cans as they had.
    Just wanted you to know that we (both DH and I ) love your recipes and your stories and will be looking forward to doing some good cooking when we get a chance!
    Happy Summer!

  2. So sorry you have been having trouble with your Google reader. I don't think you are the only one though as I have heard other complaints. I am glad you are getting the posts again!

    About the margarita recipe, you are probably right! Mine dates from the Eighties as well. Perhaps it was printed on the Minute Maid label, once upon a time? All I know is that it is indeed foolproof and perfect every time. :)

    Tell your dear husband that I am in New Iberia this weekend and enjoying blue crabs, boudin and hoghead cheese. In other words, I am in heaven! Enjoy your holidays and happy summer to you two too!


  3. This is the same recipe Michael use to make when we were in college, as well. I think deTra claims to have created this recipe, but I don't know about that one. Either way, it was always great!

  4. Mark might have taught it to us, but I don't think he came up with it. College students all over were making margaritas with the same recipe. (I give you the comment below as evidence.)


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