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Some people claim that there’s a woman to blame…

June 24, 2009

I think if Texas had a state cocktail, it would be the margarita. Who doesn’t love them? They’re in a class of their own, really.

We’re big fans of margaritas in my family, and over the years we’ve perfected our house recipe. After a long period of reflection, meditation and consideration, I’ve decided to share it with you. Prepare yourself, and consider yourself lucky.


  • Ice (lots)
  • a few limes
  • 1 8-ounce can of frozen limeade concentrate
  • 1/4 cup of orange juice
  • a pinch of vanilla
  • cointreau
  • tequila
  • 1/4 – 1/2 cup chopped mango (optional)

The technique is important to master this margarita:

  1. Fill your blender almost completely with ice. It might seem like too much, but it’s not.
  2. Top with half the can of limeade and liquor. We don’t measure the liquor in any precise kind of way, but I’d guess it’s about 1/4 cup cointreau and 1/2 cup of tequila. Just wing it! If it’s too much, you’ll know. But you probably won’t mind.
  3. Add a splash of orange juice.
  4. Finish with juice of half a lime and a pinch of vanilla.
  5. Blend until smooth. You might need to add more ice after first or second blend. Serve with a slice of lime.

I like mine with mango. (Fruity!) We had some just last weekend at the lake.

Mango Margarita

Mango Margarita

Low on funds? Time? When I don’t feel like busting out the blender and fine-blending multiple ingredients to perfection (and when my parents aren’t footing the bill) I rely on a little thing we like to call the Frescarita. Try it! It consists of Fresca, tequila and a lime garnish. A surprisingly refreshing poor-man’s margarita! And low cal.

Anyone else have cheap, easy cocktail substitutes?

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