I’m excited to share another fabulous drink recipe from Michael just in time for those warm summer nights (other posts by Chef Mike: the best bloody mary you’ll ever drink, wings and the perfect NY Strip Steak.
Worried about calories? Don’t. Look at these two friends of ours. They drink them all the time.
With Memorial Day only a couple of weeks away I thought this would be the perfect time to post my father’s famous frozen margarita recipe. It is the perfect summer frozen treat whether you are on a beach, boat, rooftop, BBQ or just chilling at home.
This is a recipe that was handed down by my father who used to throw sunset parties at our family beach house located in Davis Park, Fire Island. A small island located off the coast of Long Island about half-way between Manhattan and Montauk (the end of Long Island).
Our house was on the Great South Bay and faced west. The Atlantic Ocean was only a couple of hundred yards to the east. There were no cars on the island, no streets, no cable tv, and few phones — just boardwalks, sand, wooden beach shacks, and porches. The sunsets were magnificent and the margaritas even better!
This drink reminds me of ocean breezes, bare feet, boats and music – Essentially a Jimmy Buffet song. Here’s to a great summer!
A typical sunset at Davis Park, Fire Island
What You Need
- 40 oz blender
- Tequila (Jose Cuervo Gold is preferred)
- Triple Sec
- Grand Marnier
- Three (3) Limes
- Frozen Limeade (Minute Maid is preferred) – 12 oz can
- Fresh or Frozen Fruit (Strawberry, Peach, Mango are best) – Optional
- Beer – Optional
- Salt – Optional
- Pour the following amounts of liquor into the blender —
- 7oz Jose Cuervo Gold Tequila – This is the perfect tequila for this recipe, if you’re drinking tequila on the rocks or shooting it straight I’m all for buying more expensive tequila, but for a frozen margarita it gets the job done. Whatever you do, do not use well tequila.
- 3 oz Triple Sec – Any brand will do
- 2 oz of Grand Marnier – This is key – Grand Marnier is expensive, but well worth it. A 700 ml bottle will last you about 12 blenders worth of margaritas. A great investment.
- Next cut each lime in half and then squeeze 2 ½ limes (5 halves) of fresh lime juice into the blender. Squeezing fresh lime is imperative, it’s the difference between a good and a great margarita. You want your margaritas to be great! You can get a good margarita at Chili’s or TGI Friday’s.
- Add approximately 4oz (1/3 of a can) of the frozen limeade. The frozen limeade is ads tartness and sweetness to the mixture. I’ve found that Minute Maid is superior to store brand frozen limeade. While slightly more expensive, it is well worth it.
- If you would like to infuse fruit into your margarita add the fresh or frozen fruit now – Generally, 4 strawberries (stems removed), for Strawberry Margaritas — a few chunks of mango for Mango Margarita — or about half of a peach for Peach Margaritas is all you need. Fresh fruit is preferred, but frozen store bought is also fine and often easier.
- For extra frothiness, add a splash of beer (this was my father’s secret ingredient). It also gives you an excuse to crack open a beer and drink it while you’re making your margarita. Similar to Bloody Mary’s, beer is a great Margarita chaser.
- Fill the blender up with ice and blend until the mixture is smooth
- For extra thick margaritas, pour half of the blended goodness into a pitcher and then refill the blender with more ice and blend again. When blended add the blended margarita into the pitcher and stir.
- Meanwhile, cut up the remaining lime half and rim your class with the lime wedge and then dip into salt
- Pour the margarita into the glass and enjoy!