The ideal consistency should be that of “barely melted soft-serve ice cream,” says Travis Tober, co-owner of Austin’s Nickel City. He recommends using a Vitamix or three-speed Hamilton Beach HBB908 commercial bar blender, but ice, he believes, is the most critical ingredient. “All frozen cocktails are about 20 to 25 percent water when blended, so don’t add anything to the build that doesn’t have flavor,” he says. He uses orange pekoe tea cubes to complement the Cointreau and add a touch of tannin. Blending Persian and Key lime juices with simple syrup balances acidity with sweetness. To build, he adds the liquid ingredients to the blender first, followed by ice. Serve in a pre-chilled insulated tumbler or 15-ounce goblet, garnished with a salted rim and lime wheel.
- 1 1/2 ounces blanco tequila
- 1/2 ounce Cointreau
- 1/2 ounce simple syrup
- 1 ounce lime juice blend (3:1, Persian lime juice:Key lime juice)
- 1/2 cup "Iced Tea" cubes (see Editor's Note)
Garnish: salt rim, lime wheel
- Combine tequila, Cointreau, simple syrup and lime juice blend in blender. Add ice.
- Blend for 5 seconds on lowest speed, then blend at high speed for 10 seconds.
- Pour into goblet rimmed with salt, and garnish with lime wheel.
"Iced Tea" Cubes
Make a weak tea by steeping 1 bag orange pekoe in 32 ounces of water. Pour tea into standard ice cube trays and freeze.