Frosty Mexican Bulldog Margarita

Frosty Mexican Bulldog Margarita

MAIN INGREDIENTS Beer, Tequila
RECIPE TYPE Cocktail
DIET Vegan
One of the best parts about traveling is the exposure to new and exciting things. And it doesn’t always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled nights while there. I hope you enjoy it as much as I do.
|Written January 26, 2013

INGREDIENTS

  • 5 cups ice
  • 1 cup Tequila
  • ½ cup Grand Marnier
  • 5 limes, more for garnish
SERVINGS6 servings
TOTAL TIME10minutes
PREP10minutes

1

Place 5 limes and 1 orange–which should be at room temperature–on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don’t want to break them open, do it semi-gently. They’ll feel like a sem-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.

Blender for Margarita

2

Juice the limes and the orange in a large measuring cup, then add in 1 cup of tequila, 1/2 cup of grand marnier, and simple syrup. Mix together.

Making a Frozen Margarita

3

Pour 1/3 cup of coarse salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.

Salted Glass for Margarita with Lime

4

Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.

5

Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.

Corona Top in a Margarita

Now get that party started and enjoy!

Frosty Mexican Bulldog Margarita with Corona

Frosty Mexican Bulldog Margarita with Corona

Frosty Mexican Bulldog Margarita with Corona

This recipe originally appeared on KQED’s Bay Area Bites.

GET MY SECRET RECIPES

Are you a Cooking Stoned fanboy? Subscribe to our weekly newsletter!
No spam – we promise (we’re vegetarian)!
PRINT THE RECIPE

IF YOU LIKED THIS RECIPE...

COMMENT AWAY!