Bonnies The Ultimate Margarita Recipes

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Steps:

• To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.
• Combine the lime juice, sugar, orange liqueur, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, add a splash of beer and strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel.

Steps:

• 1. PREP WORK: Plan ahead and it will go smoothly. Give your margarita glasses a quick rinse and set them in the freezer for an hour or so, and they will have a beautiful rim of frost on them when you take them out. (If you are making margaritas for 30 or 40 people, you can use small martini glasses, set them on a tray and put the tray in the freezer.) Slice the lime into wedges and cut the center of each with a sharp knife so it rests on the rim of the glass. Have your margarita salt poured into a saucer ready to use.
• 2. MAKE THE MARGARITAS: Add 1 shot of Bols Triple Sec, 1/3 cup Cointreau, 2/3 cup of Jose Cuervo tequila.
• 3. Fill crushed ice up to under the top part of the handle of the blender. This will be a little over three to four cups of crushed ice. (My blender is an Oster.)
• 4. Pour 2 cups of Mr. and Mrs. T's Sweet and Sour mix up to the top, be careful not to overflow when you start the blender. Blend fast. It will be nice and slushy.
• 5. Take your frosty glasses and a piece of sliced lime and run it around the lip of the rim, and immediately roll the rim in the margarita salt. Pour the frozen margarita mixture into the glasses, and add a slice of lime to the rim. This makes 3 old-fashioned bowl-shaped margarita glasses or three of today's tapered glasses. Just before drinking, squeeze your lime slice into your drink, and drop it into your margarita, stir, and Enjoy!
• 6. Trivia: Did you know that the old-fashioned bowl-shaped margarita glasses are hard to find anymore. So if you run across any at flea markets, they are good to collect. I have about 30 and they are beautiful.

Steps:

• BEFORE YOU BEGIN It is important to read through this recipe before you attempt to make it. Have all the ingredients ready and measured. Note: Measure dry ingredients in measuring cups and level off the measurement with a knife, and use a glass measuring cup for liquids. It is best to use brands mentioned for best results. Substitutions not recommended. A word about the photo...it came out more yellow than it really is. It is closer to an clear off-white color, like a margarita. COMBINE COCONUT AND ZEST Process the coconut and zest until they are coarsely ground. Measure a reserve of 1/2 cup and set in fridge.
• MAKE THE CRUST Add pretzels to the remaining coconut mixture and process it until it is finely ground, and transfer to a small mixing bowl. Add the melted butter, stir with a fork to combine. Press the butter and pretzel mixture into the bottom of the pan to make a crust. Pat it down firmly. (I used a flat measuring cup for this) Grease a 9-inch springform pan and line the perimeter with a 3-inch wide strip of parchment paper. Bake in a 350 degree oven until golden brown, about 12 minutes. Let it cool on a rack in the pan completely before proceeding.
• MAKE TEQUILA GLAZE In a small saucepan, combine 1/4 cup of water and the gelatin, and let it sit until it softens. Add margarita mix, tequila, triple sec, and cook over low heat, stirring constantly until gelatin dissolves. (About 5 minutes) Let it cool completely before proceeding.
• MAKE THE FILLING You will need two medium sized mixing bowls. In the first bowl: With a mixer, whip the cream on medium low speed until it is foamy, increase the speed to high and whip until soft peaks form. In the second bowl: Add the sweetened condensed milk to the softened cream cheese. Mix until combined. Add one cup of the margarita mixture and mix well. (Set the rest aside for the glaze) Now fold in 1/3 of the whipped cream, then gently fold in the remaining whipped cream. (fold, don't stir) Pour this filling into the prepared crust and refrigerate one hour.
• GLAZE THE CAKE Stir the remaining 1/2 cup of water into the tequila mixture in the sauce pan, and strain the mixture through a wire mesh strainer into a 2 cup measuring cup. Pour the mixture slowly over the chilled cake, covering the surface evenly. (It will have a nice glassy finish when chilled.) Chill the cake at least 4 hours before garnishing.
• GARNISH After 4 hours, the cake should be ready to garnish. Remove the sides of the pan and parchment. Using the reserved chilled coconut mixture, press it into the sides of the cake ONLY. Slice very thin slices of lime to garnish the top like my photo. Serve and Enjoy!

Steps:

• Rub the rims of 2 martini glasses with a lime wedge, then dip the rims in a dish of course salt.
• Refrigerate the glasses if desired.
• In a shaker, combine the lime juice, tequila, and orange liqueur.
• Add ice and shake 10 to 15 seconds, then strain into the prepared glasses.