Revised 9/17/2011. Cook’s notes: 12 oz of tequila is about 355 ml, so a 750-ml bottle will make two batches of margaritas. Makes at least 40 oz (at least 5 cups). This is quite a potent drink!
Alternate prep method: Omit the ice until the end. Blend all other ingredients, then add half ice and half water to fill up the blender to the top. Blend again.
2 cups ice cubes
12 oz can frozen limeade concentrate
12 oz gold tequila (you can use the empty limeade can to measure)
4 oz Triple Sec (orange liqueur)
2 oz orange juice
6 oz fresh lime juice
Coarse kosher salt for the glasses
Place ice, limeade, tequila, Triple Sec, orange juice, and lime juice in blender. Blend on HIGH (use the Ice Crusher function) until the mixture is slushy, about 1 minute. Keep mixture cold in refrigerator until serving time.
To serve, wet the rim of a glass. Dip the glass rim into a shallow saucer of kosher salt. Pour chilled margarita into glass. Serves 6 to 12.
Do-Ahead Note: You can pour the slushy mixture into a zipper-top plastic bag (gallon size, heavy duty) and freeze it for up to 6 months. Defrost before serving.
Virgin Variation: To make a virgin margarita, omit the tequila and Triple sec. Add 6 oz lemonade concentrate and 4 oz orange juice instead.
Source: Diane Phillips, Perfect Party Food: All the Recipes and Tips You’ll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead