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Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt. Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes. Grate the lime zest onto a microwave-safe paper towel-lined plate. Process until combined, then mix with 1 1/2 tablespoons more kosher salt. Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Grate the orange zest onto a microwave-safe paper towel-lined plate. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. Pour the mixture into ice cube trays and freeze for at least 6 hours you should get about 32 ice. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Flip the glasses right-side-up and discard any remaining salt. Pack blender with ice cubes process on high. Then, spread a few tablespoons of kosher salt on a plate, hold each glass upside down and dip the rim into the salt. Place frozen strawberries, limeade, tequila and tripe sec in a powerful blender. Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt.įor each drink, puree 6 to 7 margarita ice cubes in a blender with 2 ounces tequila. Directions Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. Working in 2 batches, place 1 quart ice cubes in a blender. Using a lime wedge, moisten each glass rim. Pour the mixture into ice cube trays and freeze for at least 6 hours you should get about 32 ice cubes. Pure, fresh ingredients resembling the Classic Margarita.

Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. With most recipes calling for simple syrup or artificial limeade, this one doesnt need any of that.