THE FROZEN MARGARITA is a staple of summer. Fortunately, Dallas is not without meritorious examples of our unofficial state cocktail. We found notable margaritas at Mexico, Genaro’s Tropical, The Prospect Grill and Joe T. Garcia’s Fort Worth location. But the best salt-ringed delight we sipped was at Tolbert’s Texas Chili Parlor. It was big, cold, tangy and just potent enough to spark a conversation among staff members on past and best-forgotten romantic encounters. The late, great Frank Tolbert, champion of Texana, would surely have endorsed this recipe, leaked by part-owner David Knouse:
Blend the following in a standard (44 ounce) cup blender:
6 ounces Jose Cuervo Gold Tequila
3 ounces Triple Sec (the higher the proof, the more oommph.) Some upper-crust connoisseurs use Cointreau instead, but the difference is mainly in price.
6 ounces Minute Maid frozen lemonade concentrate
1 ounce fresh lime juice.
Fill rest of the blender cup with flaked ice. Blend until smooth. Moisten rims of glasses with lime wedge, then dip in large-grain salt. Pour and enjoy.