Friday, April 23, 2010

Frozen Maveritas

The key to a great frozen margarita from the blender is very cold ingredients. When you use cold ingredients, ice melting is reduced (if not eliminated) during blending. Each batch of margaritas can then be blended longer and more aggressively to create a finer texture (smaller ice crystals). This effect is heightened when the liquor added is significantly colder than 32 degrees.

A good blender
Styrofoam cups

1 6oz can Minute Maid Frozen Limeade Concentrate
3 tablespoons Light Agave Nectar
6 ounces Reposado Tequilla (very cold)
3 ounces Cointreau (very cold)
1/4 cup Simply Limeade
3 cups Ice
8 drops Blue Food Coloring
1 heavy pinch Salt (optional)

Add ice, frozen limeade, and limeade to blender.

Pulse blender on highest setting, scraping down sides if necessary, to crush ice.

Add remaining ingredients and blend until desired consistency.

Serve immediately in Styrofoam cups. Serves 2.

Tuesday, April 13, 2010

High Science

Derian Hatcher + Ogre (from Revenge of the Nerds) = Ben Roethlisberger

The math checks out.