BuffettNews.com

I just got the Frozen Concoction Maker and was wondering if the recipes in the book that come in it would be the same ones that are served at Margaritaville in Las Vegas as me and a friend really liked the ones we had there and would love to make them at home. And do you really have to use Margaritaville Tequila or will any Tequila work as I have found it hard to find Margaritaville Tequila in Canada.

I've never been to a Margaritaville restaurant (but this will change in April 2008, Key West here I come), but I enjoy experimenting with my FCM. It really is a great piece of equipment for parties.....

The Margaritaville brand tequila is fine for frozen margaritas, but I really enjoy using a 100% agave tequila instead every so often for a change of pace. Try either Sauza Hornitos or Jose Cuervo Tradicionial along with Cointreau instead of Triple Sec.

A little more expensive, but aren't you worth it?

P. S. We have friends in White Rock, BC. You live a beautiful part of the planet.

Mo2 wrote:I just got the Frozen Concoction Maker and was wondering if the recipes in the book that come in it would be the same ones that are served at Margaritaville in Las Vegas as me and a friend really liked the ones we had there and would love to make them at home. And do you really have to use Margaritaville Tequila or will any Tequila work as I have found it hard to find Margaritaville Tequila in Canada.

I like Sauze Silver (If I spelled that right)... you will have to ask FloraBama or pokamitch, they work at the new AZ M'ville.... Enjoy! I would love to have one of those - I'd drink every night!

Is that a bad thing?

Sam's Club in Pittsburgh has the Bahama FCM for $183

BR's Favorites.... I guess you can use any Tequila, but at my house there is always 6-7 Bottles of Cabo in the freezer down in the Bar!

PEACH MANGO MARGARITA- Blend 2 cups diced fresh mango, 1 cup Cabo Wabo Reposado tequila, 1 cup peach schnapps and 1/2 cup lime juice with ice.


MIDORI KIWI MARGARITA- Blend 1 1/2 cups pineapple juice, 1 cup Cabo Wabo Reposado tequila, 1/2 cup Midori Melon Liqueur, and 4 peeled kiwifruit with ice.


POMEGRANATE CHIPOTLE MARGARITA- Blend 2 cups pomegranate juice, 1 1/2 cups Cabo Wabo Reposado tequila, 1/2 cup triple sec, 1/4 cup lime juice and 1/4 Chipotle paste with ice.


CINCO DE BAYA MARGARITA- Blend 1 1/2 cups hulled strawberries, 6 oz. blackberries, 6 oz. raspberries, 4 oz. blueberries, 1 1/2 cups Cabo Wabo Reposado tequila, 1/2 cup cranberry juice, 1/2 cup lime juice, 1/2 cup sugar and 1/4 cup triple sec with ice.


Watermelon Juice Recipe
1/2 seedless watermelon (about 6 to 7 pounds), cut into cubes
16 ice cubes
1 liter lemon-flavored soda
2-3 Cups Tequila

In a blender puree the about half the watermelon with 8 ice cubes. Slowly add half the lemon soda & TEQUILA to the blender. Pour into glasses. Repeat with the remaining ingredients



SAMMY HAGAR'S DRINK RECIPES***

CABO WABORITA- 2 oz. Cabo Wabo Reposado Tequila 2 oz. lime juice, freshly squeezed 2 oz. triple sec splash of blue curacao Combine all but the blue curacao in a shaker half-filled with ice. Shake well. Strain into salt-rimmed martini glass. Add the splash of blue curacao.

CURA- 1 oz. Cabo Wabo Reposado Tequila 1/2 oz. lemon juice, freshly squeezed 1/2 oz. orange juice, freshly squeezed 1/4 oz. simple syrup 1/4 oz. triple sec top with sparkling wine Shake all ingredients, exept sparkling wine, with ice and strain into chilled flute glass. Add sparkling wine. Garnish with orange strip.

RED ROCKER- 1 1/2 oz. Cabo Wabo Reposado Tequila 1/2 oz. amaretto 3 oz. cranberry juice Splash of freshly squeezed lime juice Shake all ingredients with ice. Strain into a chilled martini glass.

CABO SHAKER- 1 1/2 oz. Cabo Wabo Reposado Tequila 1/2 oz. lemon juice, freshly squeezed 1/2 tsp. grenadine 3 oz. pineapple juice Combine in a shaker half-filled with ice. Shake well. Strain into martini glass.

CABO GRANATE- 2 oz. Cabo Wabo Reposado Tequila 2 oz. pomegranate liqueur 1/2 oz. triple sec 1 oz. lime juice Splash of simple syrup Combine in a shaker half-filled with ice. Shake well. Strain into glass. Garnish with lime wedge.

BAJA SHAG- 1 1/2 oz. Cabo Wabo Reposado Tequila 1/2 oz. triple sec 3 oz. grapefruit juice Splash of sweet and sour mix Combine in a shaker half-filled with ice. Shake well. Strain into tall ice-filled glass.

grape margarita slush

3/4 cup water
1/3 cup sugar
1 cup tequila
1/2 cup fresh lime juice (about 3 large limes)
1/3 cup Triple Sec
3 cups seedless green grapes
7 cups ice cubes

Combine water and sugar in a small saucepan over medium heat. Cook 3 minutes or until sugar dissolves. Pour into a freezer-safe container; cool completely. Add tequila, juice, and Triple Sec to sugar mixture; stir to combine. Cover and freeze overnight. Place grapes in a large heavy-duty zip-top plastic bag; freeze overnight.
Place half of tequila mixture, 1 1/2 cups grapes, and 3 1/2 cups ice in a blender; process until desired consistency. Repeat with remaining tequila mixture, grapes, and ice.

several threads of margarita recipes,
including some suggestions for the frozen concoction maker:

http://www.buffettnews.com/forum/viewtopic.php?t=58818

Bummer I just got a new list of recipes at the club...

Las Vegas is holding the Tequila Convention in September 08... at Rio I think, I could be wrong!

Apple Pie Margarita

1 oz white tequila
1 oz DeKuyper® Sour Apple Pucker schnapps
1 1/2 oz apple juice
1 1/2 oz sweet and sour mix
cinnamon sugar

Rim a margarita glass with the cinnamon sugar and fill halfway with ice. Shake all ingredients with ice and strain into glass.

Origin of the Margarita

A blended margaritaThere are many stories about who invented the margarita and why. The following are perhaps the most commonly repeated tales of the creator of the margarita cocktail.



Danny Negrete, 1936 With help of Rob Garcia
Ratios: 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).
According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David's marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law.
It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice. [1]
Francisco "Pancho" Morales, 4th of July, 1942
A bartender, Pancho Morales invented the margarita on July 4, 1942, at a Juárez, Mexico bar named Tommy's Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a big hit.



Carlos "Danny" Herrera, 1938
Ratios: 3:2:1 = 6:4:2 (50% tequila, 33% Triple Sec, 17% fresh lime juice).
Carlos "Danny" Herrera mixed a jigger of white tequila with lemon juice and Triple Sec, creating a smooth and salty concoction he named "margarita", in October/November of 1938[citation needed]
The bar was Rancho La Gloria, midway on the old road that connected Tijuana with Rosarito Beach. A showgirl and sometime actress who called herself Marjorie King/Rita De La Rosa (she regularly played piano in and around San Diego at the Hotel Del Coronado and Del Mar, just to name a few) was one of the customers. She was allergic to all hard liquor, except for tequila, but she didn't like to drink it straight or even with a lemon and salt[citation needed].
Mr. Herrera started experimenting and came up with a concoction that was three parts white tequila, two parts Cointreau and one part fresh lemon juice. He added shaved ice and blended the mixture with a hand shaker.




Margaret Sames, December 1948
Ratios: 2:1:1 = 4:2:2 (50% tequila, 25% Triple Sec, 25% fresh lime juice).
Sames, who created the drink at her Acapulco bar, gave the reason of being "close with a lot of famous hotel and restaurant people" in introducing the margarita. [3]
Sames used one part Cointreau, two parts tequila and one part lime juice for her margarita. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt.
Sames moved to El Paso, TX in 1958 where she was well known for her lavish parties. In 1982 she appeared on NBC's Today show demonstrating the proper way to make a margarita.



Santos Cruz, 1948
According to the promotional flyer for the legendary Balinese Room in Galveston, Texas, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee in 1948.
The Balinese Room was opened in 1941 and was Texas's finest nightclub with A/C, casino gambling, superb food and drinks, and stellar entertainment until the Texas Rangers finally shut it down in 1957.


Enrique Bastate Gutierrez, early 1940s
Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino.


Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.