Frozen Margaritas
Served in the style of Joanne's famous Georgia Peach Daiquiris and featured at the soon-to-be-legendary Gonter-Leone Margarita Party, now nearing its ?????? annual presentation:
6 oz. Minute Maid Frozen Limeade Concentrate (Other brands will work in a pinch, but Minute Maid has the best flavor)
6 oz. Tequila (You DON'T have to go with the expensive stuff!)
2 oz. Triple Sec
Ice
1995 optional revision: Add 1-2 ounces fresh lime juice
Dump the Limeade and booze into the bottom of your blender (or, better yet, a friend's blender), add ice to a bit below the top, and blend on high until satisfied.
Supplementary notes: A brief pause or a couple of shakes will sometimes help the blending process. Partial recipes don't seem to work as well, so make a full one. The amount of booze can be varied (increased) as long as the 3:1 ratio is maintained The recipe will be hard on your blender, so it helps to think of it as an expendable item. Don't worry, just amortize the cost over a whole bunch of Margaritas.
An "on-the-rocks" recipe inspired by the Margaritas at Los Compadres in Beverly Shores, Indiana, and reminiscent of the apres ski 2-for-1 Margaritas at Whisky Creek in Frisco, Colorado. This recipe was perfected after months of grueling experimentation and testing in the spring of 1989, and perfected sometime around 1992 when we mistakenly used twice the proportion of limes, and liked the result better than the original:
ORIGINAL:
3 oz. Triple Sec
6 oz. Minute Maid Frozen Limeade Concentrate
9 oz. Tequila (You can still go the cheap route)
12 oz. Cold Water
2 Large Limes
REVISED:
3 1/3 oz. Triple Sec
6 oz. Minute Maid Frozen Limeade Concentrate
10 oz. Tequila (You can still go the cheap route)
8-12 oz. Cold Water
3 - 4 limes (vary to taste, up to 1 c. juice)
Start with the limeade and booze, stir until the limeade is thawed, add the rest, mix well and serve over ice (preferably crushed). Makes just less than a quart. The three-six-nine-twelve recipe is easy to remember in emergencies. But be careful - they're potent.
Frozen Fruit Daiquiris
An attempt, in response to many requests, to describe Joanne's original recipe which began this whole fiasco.
4-6 oz. Minute Maid Frozen Limeade Concentrate
6 oz. Rum
Fresh fruit
Ice
Start with the limeade in the blender, using the smaller amount for sweet ripe fruit, or more to taste. Add the rum, or water for a non-alcoholic version. Here's the tricky part: You'll need about 3 medium peaches, 1/2 or 2/3 quart strawberries, an average mango, or a similar amount of anything else that strikes your fancy. Toss it all into the blender, and add ice to the top. If the fruit is loosely packed, you may need to smash it down a little bit to get enough ice in. Blend on high speed as with frozen margaritas. With a little bit of practice, you'll be able to adjust the ingredients to get the desired flavor and consistency.
Piņa Colada variation: Use 6 oz. Frozen Pineapple Concentrate, 2 generously rounded tablespoons Cream of Coconut, 6 - 8 oz. rum, and ice.
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