The Perfect Frozen Margarita

Keith Ann Clotiaux (originally from Sonora Cafe in Los Angeles, California)
Yield: 36-ounce pitcher

I remembered that we were looking for a really good margarita recipe at Thanksgiving. These are great, but keep in mind that the raw egg white might not be a good idea on a hot, Texas afternoon, though. (March 2000)

18 oz ice

3.75 oz Cuervo 1800 Tequila Gold

2 oz Cointreau or Triple Sec

3.5 oz water

3 Tbsp sugar

1/4 cup fresh lime juice

2 Tbsp fresh lemon juice

1/2 egg white, lightly beaten

Margarita salt

Lime slices for garnish 

In a blender, combine ice, tequila, Cointreau, water, sugar, lime juice, lemon juice and egg white; blend mixture until smooth and pour into a pitcher.

Coat rims of margarita glasses with salt, as desired. Pour margarita into glasses; garnish with lime slices.