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Mariano Martinez, of La Hacienda Ranch restaurants in Dallas, Texas, hacked a soft serve ice cream maker to create “The World’s First Frozen Margarita Machine” in 1971, and for that, we thank him (we also wrote about the ingenious invention here). Blending up batches of these tasty margaritas at home for your next party only requires a trusty blender, and is the drinks equivalent of success insurance. This version goes minimal on the sugar and has a nice kick of alcohol. If you still aren’t persuaded to blend it up, here’s a margarita on the rocks.
What to buy: Get the best-quality 100 percent agave tequila you can afford; it’ll taste better, and you won’t be as regretful the day after.
Also, try to use Cointreau or Grand Marnier instead of Triple Sec—they’re not as sugary and have a truer orange flavor.
Game plan: If you chill the liquors before using them, your margaritas will stay frozen longer. But if you don’t have the time, just be sure to drink the margaritas before they melt.
This recipe was featured as part of our Super Bowl for a Crowd menu.
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