Thank goodness for Cinco de Mayo each and every May. Not only do we get to celebrate the coming of spring and warmer weather, we can count on enjoying a margarita or two during the weeks before and after this celebrated event. Not too many I interviewed can actually tell you why we celebrate Cinco de Mayo, but that doesn’t seem to matter. Any excuse for guacamole and margaritas seems to be a celebration for many.
We have had some serious talks at our home lately about moving downtown. We are plugged into the buzz of urban life and we watch with amazement as Kansas City’s downtown is revitalized. This is also the same family that talks seriously about selling it all and moving to Paris. The odds of either one of these life-changing events happening is probably nil to none, but hey, we can dream, can’t we? Okay, back to reality. We live in the suburbs and truth be known, we love our lives in the burbs too.
One of the perks of living in the suburbs is the culture of recipes shared to and fro at bunko games. Yes, bunko is alive and well in the suburbs and I promise you if you participate, you will be privy to some of the best libations and appetizers around. No need to go out for happy hour if you have a monthly bunko date on the calendar.
So while the best of the best cocktail shakers and bartenders will be mixing, blending and shaking traditional margaritas downtown this week, we will enjoy the suburban take on this classic.
With all the fuss of the cost of limes in the news, no worries. You may be lucky enough to have a can of limeade in the freezer leftover from the heat waves of last summer. Either way, you will be a winner if you make this margarita slush, celebrate Cinco de Mayo and enjoy this refreshing beverage all summer long.
1 can (12 oz.) frozen lemonade concentrate, partially thawed
1 can (12 oz.) frozen limeade concentrate, partially thawed
1 cup confectioner’s sugar
1 cup tequila
1/4 cup triple sec
3-1/2 cups water
1 quart club soda, chilled
Lime juice, optional
Coarse salt, optional
Line wedges or slices, optional
Combine lemonade, limeade, sugar, tequila and triple sec. Mix well and add water. Cover and freeze for at least 4 hours or keep in the freezer for several weeks.
Place 2 cups of the frozen slush in the blender and add 1 cup club soda. Blend until frothy.
If desired for serving, dip rims of glass into lime juice and then salt. Garnish with fresh limes.
I first tasted this recipe at a neighborhood bunko party and thankfully, my dear friend share the recipe with me.
Roxanne Wyss is one of two cookbook authors and food consultants that make up The Electrified Cooks. Her most recent cookbook is Triple Slow Cooker Entertaining. She develops the recipes for the “Eating for Life” column for The Kansas City Star and is a member of Les Dames d'Escoffier. She blogs at pluggedintocooking.com.