Is it hot where you are?
It is STILL hot as you know what here.
As in, still in the 90’s hot.
H-O-T-T hot. So hot it needs two t’s.
In order to cool those tailgates down, I have frozen my go-to favorite cocktail in individual mason jars.
And when I say “my” go-to cocktail, I’m really referring to Jimmy Buffet’s Italian Margarita.
Revised and tinted pink with grenadine , it was the signature cocktail at my wedding.
3 years later I still get requests for “that pink drink in the monogrammed glasses at your wedding”.
I debated turning it purple but there’s a big difference between adding grenadine and turning something pink, and adding food coloring and turning something purple.
Visions of purple mouthed fans danced in my head, and I decided to just leave the margarita…margarita color.
I multiplied the recipe for how many individual servings I wanted, and ran the cocktail through the blender with approximately 3 cups of ice- give or take.
I froze the “slushies” into individual mason jars, leaving a bit of headroom and not filling completely.
Once they start thawing, the beauty of a jar with a lid is that you shake, shake, shake and voila- they’re back to slushy style.
Pop a rugby striped straw in it and call it a day.
And can we just chat about the fact that the quilted 8 oz Ball Canning Company jars have a place holder for a label that sort of looks like it wants a football painted there?
It said to me, “paint me metallic gold, Aimee- I was born to be a football cocktail container”.
And so I painted them.
With a gold Sharpie. In about 5 minutes.
I mean, who am I to argue with a quilted mason jar and a gold Sharpie paint pen who want to tailgate?
- 1.5 oz. Margaritaville Calypso Coconut™ Tequila
- .5 oz. Amaretto
- 4 oz. Margaritaville® Margarita Mix
- Rim margarita glass with sugar. Combine ingredients in a shaker. Shake and pour into a margarita glass with ice.