Okay, mixologist experts, some help with this one please....

[HardWorkingDem]

If making frozen drinks in a blender, what is the magical ratio of ice to liquid?

For example, I like to pre-mix all the liquid parts for Margaritas, then put ice in the blender and mix away. My problem is either I get too much liquid or not enough. So, what is the magic ratio? Any suggestions?

[IronLionZion]

1. start with too much liquid

then add in ice as needed until it's right for you. Keep testing it. It's a matter of personal preference. If your fridge makes crushed ice, try using that.

:hi:

[Chan790]

2. I use a simple ratio at work...

they're constantly stealing my ice scoops at work to wash them.

I discovered the following using two Starbucks cold cups, one Venti and one Grande. Fill Venti-sized cup to first green line with liquid. Fill Grande-sized cup to top with ice and level (no heap of ice on top, level with the top rim.) Combine in blender. Blend for 10 seconds. (All our blenders are on timers.)

Viola! Nearly-perfect consistency ice-blended beverage. Feel free to tweak to your tastes. The only way I've ever seen to do it consistently better is to steal the volumetric ice scoops. (or buy them off Ebay.) Alter only the ice level, the liquid level remains the same. The ratio above should yield 24oz. of beverage.

[TheCentepedeShoes]

3. Just keep the lid on

Some friends were painting their kitchen and making another batch of strawberry daiquiris and...

[Kali]

4. aauughhh blasphemy

don't make margaritas in a blender

Use quality booze and shake with cracked ice.

[Connonym]

5. agreed

otherwise the taste is all screwn up

[HardWorkingDem]

6. And just what kind of quality tequila are you talking about...

Certainly not the 9 dollar bottle stuff, right?

[Kali]

7. around here even the cheap cane liquor crud is more than $9

what size bottle are you talking about? Hornitos or Cuervo Traditional is good for decent margaritas. Try using cointreau instead of triple sec too and you will be pleasantly converted. I see it for 25 + for 750 ml in stores - 18 to 20 for the full liter at the duty free.

[Connonym]

9. good tequila is really worth the difference in price

not just with taste but I swear to god the good stuff doesn't leave you feeling like total shit the next day. I like Cabo Wabo, Tres Generaciones and Patron. I prefer 100% agave and clear not colored, gotta use fresh lime either Grand Marinier, Contreau or Blue Caraco (which makes the color turn out really pretty). I like it best in a 2:2:1 ratio tequila:lime:orange liquor but if the limes are really sour or I want to not get too buzzed I'll add some bar syrup to stretch it a bit. Put it in a shaker with crushed ice, light salt on the rim of the glass to balance out the sweet, sour, salty thing. I wish I had some fresh limes.

ETA: I would say to expect to pay 35+ for a bottle of decent tequila.

[Kali]

12. eh those are better for drinking straight, (cabo is overrated IMO)

something 100%, but not too expensive is fine for mixing.

[HardWorkingDem]

13. My, my, my, folks.....

Now, not to degrade my drinking pals or anything, but when it comes to mixing drinks and stuff, I'm not going to use high quality booze on a bunch of yahoos that are drinking like drunken sailors.

Heck, these people think I'm nuts when I refuse to allow them to dilute Crown Royal with cola - or water or ice for that matter.


This is going to be a ten buck a bottle night....

[Kali]

16. oh well in that case

http://www.bevmo.com/productinfo.asp?sku=00000071509&No=80&N=168+42+4294946217&Nr=Store%3A99&area=more

[Kali]

8. guidlines for a perfect margarita

5 parts tequila
3 parts cointreau
6 parts fresh lemon or lime juice
simple syrup to taste

fill shaker about 2/3 to 3/4 with cracked ice (when mixing one or two drinks hold a cube in your hand and tap it with the back of a heavy soup spoon - repeat until you have enough, for larger quantities, cracking can be skipped but try to use smaller cubes)

add booze and juice, shake for 30 to 45 seconds. Sneak a taste. Add syrup and continue.

Pour into salted glasses (may want more ice in them too) and enjoy.

Helpful hint: do your glasses ahead of time - the salt will stay on the rim much better if it actually has time to dry.

Confession: I have been known to use bottled lemon juice and frozen limeade (for the syrup) when doing large batches for parties, but never skimp on the quality of the booze. You will taste the delicious difference right away and your head may thank you the next day.

[Connonym]

10. almost exactly how I prefer it

And you're right when you're making a big batch it's a pain to have to squeeze that many limes but I do think you sacrifice a bit of the taste without the fresh lime. You have good taste :)

[Kali]

11. That is why the bartender should always make her own first,

before commencing the big batch:evilgrin:

[Connonym]

15. this is making me thirsty

[HardWorkingDem]

14. Thank you for your recipie...I'm going to....

cut it and save it for special occasions.

Thanks again...