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Cafe Brio's frozen mango margarita.
By Jeff Stearns | STAFF
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Frozen Margarita

Wouldn't a frozen margarita be tasty right now? OK, so it's cold outside, but a frozen mango or pineapple margarita would sunny things right up - like a nice, bright tropical burst. Escape the dreary winter blues by remembering it's sunny somewhere, and a frozen margarita would go a long way to help that feeling. Drop by Café Brio at 524 E. Monroe St. and sample one of their premier frozen margaritas. They serve 13 kinds of margaritas and highlight a different frozen one each day. Think sun, island time and tropical breezes and grab yourself a bar stool. Here's how to make one and, because you can't drink just one and you should spread the sunshine, this recipe makes a pitcher.

How to make it:

In the blender canister combine: 6 cups crushed ice, 6 ounces tequila, 2 ounces triple sec, 8 ounces frozen fruit or fruit puree (mango, pineapple, raspberries or strawberries), 4 ounces frozen limeade concentrate

Blend, and do a little salsa dance. Take a glass, run a lime wedge around the rim and crunch in either coarse salt or sugar - depending on the mood and fruit - and pour.


Story published Friday, January 8, 2010 ( Volume 5, Number 1 )

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