So, a few years back, I perfected my frozen margarita recipe. The Internet had a multitude of recipes referencing frozen limeade, but the booze proportions were all over the place. So I tinkered and tweaked and came up with a balanced booze-to-limeade ratio that’s easy to remember. My husband could drink these all summer long.

These are a huge hit at large gatherings (even the occasional office kitchen after hours, depending on your employer). You can easily crank out pitcher after pitcher, just make sure to have lots of ice and to use smaller cups

Frozen Margaritas
Serves 4 – 8

6 ounces frozen limeade concentrate
3/4 cup white tequila
1/4 cup orange liqueur
A bunch of ice

Scoop the still-frozen limeade into the blender. Add the tequila and orange liqueur. Add ice to ~40-ounce line. Whir on highest speed until a homogenous consistency. Serve immediately.

 Variations:

• If you have frozen fruit in the freezer, throw it in before you add the ice. Maybe a cup or so? Tru frozen mango or frozen berries (strawberries, blackberries, raspberries, or a mixture). Surprisingly good: about a cup of canned crushed pineapple, partially drained. Blueberries don’t work so well — the skins separate from the pulp — save those for yogurt smoothies.
• If you have fruit liqueurs around, use 1/8 cup of the fruit liqueur and 1/8 cup of the orange liqueur. Pomegranate liqueur or creme de cassis are nice and tart and add a lovely color.

Ingredient Notes:

• I like Minute-Maid limeade. It typically comes in a 12-oz can, so I use half of a can per pitcher.
• I prefer 1800 Silver Tequila. It’s middle-of-the-road price-wise and makes a fine classic margarita.
• I like to use La Belle Orange, a French orange and cognac liqueur. Again, middle-of-the-road price-wise. You could use triple sec if that’s what you have around. I probably wouldn’t use the 100-year old Grand Marnier — this is kind of a low-brow cocktail

Equipment Note:

These proportions are for a typical home blender. I think the pictured one is 48 ounce and my other one is a 40 ounce. If your blender is considerably larger or smaller, you need to adjust your proportions. A couple of ounces larger or smaller shouldn’t make a difference.