During the cooler months, Sunday nights usually mean one thing: soup. A big, steaming, bubbling pot of it, ready to be ladled into deep bowls and enjoyed along with our HBO show du jour. Leftovers are promptly divided into Ziploc containers, ready to be microwaved into hearty lunches in an office kitchen on Michigan Avenue (Kevin) and a bank of industrial-strength microwaves in a law school cafeteria across town (me). But this Sunday was 90 degrees, at its coolest. So, soup? It wasn’t happening.
So instead of mirepoix and chicken stock, this Sunday, we opted for limes and tequila. Out with the stock pot and medium-high heat and in with the blender and ice. Lots of ice.
(Click “more” for the rest of the story, more photos & the recipe.)
I love to change things up with different citrus—like blood orange or ruby red grapefruit—but this recipe is the real deal. It’s the one that conjures visions of long, lazy shadows, smells of summer and sounds of mariachi after just one sip. And while enjoying a thick stew or a chunky chili or a croutoned bowl of brothy caramelized onions is a fine way to ease out the weekend, a frosty, salt-rimmed margarita makes the entire concept of Monday melt right away.
Classic Frozen Margaritas
1 cup white tequila
1/2 cup triple sec
1/2 cup fresh-squeezed lime juice
2 cups ice
4 thinly sliced lime rounds, plus one lime wedge
Place glasses in the freezer for about 30 minutes. Meanwhile, pour salt into a small saucer.
Remove the glasses from the freezer, run a lime wedge around the lips of the glasses and invert the glasses, dipping the lips of the glasses in the salt.
Combine the tequila, triple sec, lime juice and ice in a blender. Pulse to a frosty, smooth consistency. Pour into the glasses. Garnish with lime rounds.