Road Margaritas

Road Margaritas have become known around the world as the quickest, most satisfying refreshment while in a hotel room, next to water, or frankly, anywhere. Years of tour testing have refined this recipe to provide the smoothest taste possible, while requiring the fewest possible ingredients.

This secret recipe won the Spoleto Festival Margarita Blend-Off four years in a row. Sorry Rob.

Left: Rob Rick, in his valiant losing effort, blending at the first Spoleto Blend-Off, circa 1990.

Note: Shelley's winning recipe taped on the cupboard door.

Preparations

Since there is rarely a refrigerator in your room, the tricky part is requesting a hotel room that is adjacent to the ice machine. It's also worth noting that a trash can with a clean liner can just as easily become an ice transport and storage device.

Be forewarned that airport security looks at you a bit oddly when you come through with a blender in your carry-on. If you explain that you're in show business, they usually leave you alone. If the power cord can be detatched from the motor, be certain to have that cord with you to demonstrate the true purpose of the device. With that in mind, be certain you have all proper power converters for overseas travel ("You forgot to bring what?!").

Ingredients:

6 Ounce cans of Limeade
Tequila (I prefer white, some pedestrians prefer gold)
Triple Sec
Bag(s) of Ice (Smaller cubes are better, less work for the blades; about 2/3 of a bag per blend)
Salt (That's why those little packets of airplane salt containers were invented)

The key is the 6 ounce can of Limeade. Not only does it contain the taste, it also serves as the measuring cup. How much liquid fits into one of those hotel glasses, anyway?

Into the Blender Measure:

1 can of Tequila (6 oz.)
1/2 can of Triple Sec (3 oz.)
1/2 can of Limeade (3 oz.)
1/4 to 1/2 of a lime

Remove the clear center plastic insert out of the lid, and place the lid on the blender, so you have a hole to throw the ice into. Turn on the blender to "Liquefy", and add ice through the hole until it almost reaches the lid. It's worth noting that you want to be certain to put the liquid items into the blender first, then add the ice, not the other way around. Otherwise, you will soon have the opportunity to shop for another blender.

Note: Keep your hand over the hole whenever you start the blender and keep it there when you're not adding ice. Otherwise, you'd best hope that the walls of the hotel room are green.

Can serve four, two, or one, depending on the amount of company you can (or want) to fit into your room. Season to taste; the first batch usually tastes ok. The second batch tastes great.