Happy Hour: A Little Help From Our Friends
by Diana Vilibert
My email inbox is usually no more than a long list of people I’ll soon be apologizing to for my delay in getting back to them. But the other day, I got a present, right in the subject line: frozen margarita deliciousness.
At first I thought it was just spammers getting clever, luring me in before trying to sell me discount Viagra and steal my life savings, but alas, it was Hairpin reader Alessandro! We’re currently working out a plan to wire the contents of my Roth IRA to a Nigerian prince he knows, and in the meantime he was kind enough to share his frozen margarita recipe.
I knew he was definitely up to no good when he said that this particular frozen margarita recipe didn’t melt the way frozen margaritas often do, but I once believed my high school boyfriend when he said his blood was wolf blood, so I decided to give it a shot anyway.
Turns out, Alessandro knows his ratios — he also said that the recipe made his friends “really happy and drunk,” which, while not as ideal as really happy and really drunk, will do. Here’s what he sent me.
Ingredients
— Ice
— 2 cups frozen berries (“those bags of frozen blueberries or strawberries people seem to have in their freezers always,” Alessandro says. True! I used blueberries, mangoes, and strawberries)
— 12 ounces tequila (I had Espolon Blanco on hand, so I used that)
Splash of margarita mix
Directions: Blend! Add ice as needed to get the right consistency — you may need more if you defied us and used fresh instead of frozen fruit.
Previously: What to Drink on Sunday.
Diana Vilibert is a freelance drinker and writer living in Brooklyn.