Originally Posted by Michael Press

Would you all help me place a dish? Some time ago a
feast was organized by a guy who handed out recipes to
people who then brought their dish to the feast. I was
given an Iberian meat stew to prepare. It had three or
four meats including a sausage, and was spiced with
saffron. It was delicious, even if I say so myself. I
have not tried a web search yet, and welcome help
in narrowing the search first.

In return here is my frozen margarita recipe.

Frozen Margarita

This is a detailed recipe for a frozen margarita. I
propose that you make it exactly as specified the first
time before varying the recipe.

Equipment

Freezer that holds 0-10 deg F.

A blender that can crush ice.

Double wall glass tumbler. These tumblers hold the
margarita at a low temperature for over an hour and
this is part of the charm. These glasess are made
by Bormioli and Bodum, for instance.

Kitchen scale.

Ingredients

150 gram crushed ice
100 gram tequila
40 gram Grand Marnier
3 gram fresh lime juice (less than 1/4 of a lime)

I recommend 100% blue agave tequila blanco. There
is a great spectrum in this liquor and the
differences can be tasted in your finished product.
Aged tequilas make a muddy tasting margarita while
blancos are crisp and clear tasting.

Too much lime overpowers the other ingredients. You
want to taste the good tequila you bought.

Method

Freeze the blender pitcher, ice and bottle of
tequila in the freezer.

Put the blender pitcher on the scale, tare out the
scale, and tare it out after adding each ingedient.

Crush the ice in the blender. Add the Grand
Marnier, tequila and lime. Blend until it is slush.
Pour into a double wall glass tumbler. In about a
minute it will start to separate. In this time you
can wash up. Drink from the bottom with a (umbrella) straw.

It may seem that this is a large drink, so you can
scale down the recipe, or split it into two. The drink
remains cold and relatively undiluted in the double
wall glass tumbler for some time. Sip very slowly
as the drink at the bottom is frigid and you will
not taste what you made when your mouth is frozen.

--
Michael Press