San Antonio Margarita

Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio. She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill. Serve over ice in glasses with salted rims. She doesn’t use triple sec — she says it’s too cloying. Her father advocates Cointreau. For Davidson, only Paula’s Texas Orange liqueur will do. The original version of this recipe in the NY Times includes directions only for serving on the rocks. I've adapted the recipe below for making frozen margaritas, if you desire to serve them that way.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine liquids in a pitcher with 6 ounces water and stir to combine. Place in the refrigerator to chill.

Step 2

Serve over ice in glasses with salted rims.

Step 3

Combine liquids in a pitcher and stir to combine. Do not add the water called for in the rocks version above. Place in the freezer to chill for at least an hour or two – longer is better. The mixture will not freeze – the point is just to get the mixture very cold before blending with ice.

Step 4

When ready to serve, add the chilled margarita mix to a blender, along with ice cubes. Blend on high speed until smooth and slushy, with no chunks of ice remaining.

Step 5

Serve in glasses with salted rims.

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