Frozen Margarita Recipe/Techniques
Ok, I'm am a huge traditional margarita aficionado, rocks, silver/blanco tequilla, fresh lime juice and cointreau. However, we are having a party in a few days and a number of the ladies at the party have requested frozen margaritas. I have never attempted such a concoction. Can anyone provide me with some advice? First a decent recipe would be great. Second, some technique tips would be nice. I have a Osterizer Beehive type blender.