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.
Try making a fresh lime granita. Freeze, scrape icy crystals into prepared cocktail glass, add tequila (and cointreau, if using) and enjoy!
This is the method I’ve used to make a lime granita, substituting lime juice and lime zest for the lemon in the recipe: http://greekfood.about.com/od/dessertspastriessweets/r/granitalemoni.htm
I have yet to get over to Spanish Village to try these out. One of these days…
They are one of the best but I don’t believe they use mix which is why I like them. I believe it’s tequila, triple sec and lime juice.
I am so happy to see this margarita featured–Spanish Village is where I cut my Tex-Mex teeth when I first moved to Houston to go to Rice. I don’t think I’ve ever eaten anything there but the combination enchilada plate and, of course, one of these margaritas.
it’s been a while so I need to go back & try to discern how they do it.
Bear Dalton has a recipe for his “Margarita Perfected” in this weeks Spec’s mailer:
http://www.specsonline.com/pdf/TheMargaritaPerfected2.pdf
I can’t wait to try it.
Heads up.
Their fried chicken is pretty sporty. (Occasionally dry, but seldom.) Comes on a sizzling plate, which may have a tendency to over-cook.