A great twist championed by Nick Caputo is the Toreador, which switches out the triple sec for apricot brandy to give a fruity twist. When ready to serve, blitz it with ice in the blender and serve. 25ml agave syrup (50:50 mixture of agave syrup and water) Method: Shake all the ingredients with ice and strain into a rocks glass filled with ice. For larger batches, mix up all the ingredients and transfer to a freezer-safe container to freeze ahead of time (it will not fully freeze but get very cold, resulting in less ice melting when you blend it).Add limeade concentrate, tequila and triple sec. Let it chill even longer for a thicker frozen drink. Frozen Margaritas Fill a blender with ice, leaving only about an inch of room at the top. After 30 minutes, it’s less slushy and more smooth. Instead of loading your cocktail up with ice that will water the whole thing down, give it a quick(ish) trip to the freezer after you’ve blended it. 15 mins Yield: Serves 8 (serving size: 1 cup) Ingredients 2 limes, each cut into 8 wedges, divided 1/4 cup margarita salt 8 cups crushed ice (about 36 oz.) 1 (10-oz.) can frozen limeade concentrate 1 cup (8 oz.) silver tequila 1/4 cup (2 oz. The consistency here is very slush-like. ingredients 1 cup tequila (your best) 2 cup triple sec (Cointreau or Grand Marnier) 6 ounces fresh lime juice 1 fresh lemon juice 2 cups ice cubes for.I do this in 1/2 ounce portions, which allows me to mix and match for different recipes, too. This makes for a more concentrated drink. You can portion out the lime juice and simple syrup into ice cube trays and freeze them. However, using fresh squeezed lime juice will result in a flavor that is more floral and zestier. Both are very similar and when frozen, both mellow in flavor. Store it in a sealed container for a week or for up to a month in the freezer. Add 1/2 cup of lemon juice and 1/2 cup lime juice to the cooled sugar mixture. Pour it into a jar and let it come to room temperature. Top with 3 cups of ice cubes and blend until smooth and slushy. Simmer 2 cups of water and 1 cup of granulated sugar over medium heat until it is fully dissolved. Put the peeled limes into the blender and pour in tequila, Cointreau, and agave syrup.
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