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Friday Frozen Marg

Happy hour starts at noon on Fridays and I am already thinking of the frozen margaritas at Spanish Village on Almeda. How do they make those things so slushy? The owner says its a secret recipe. It tastes like big sheets of ice floating around in your margarita. Do they freeze the mix first and then add the tequila?

Anybody got a copycat recipe? I want to try this at home.

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