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Booze in a Blender

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Sitting in a white plastic beach chair under a thatched grass palapa, watching the palm trees sway in the tropical breeze with this showy frozen margarita in your hand, you could easily believe that the rooftop patio of Cafe Adobe [2111 Westheimer, (713)528-1468] was in Isla Mujeres. (Although the two blonds at the next table didn't seem to understand my Spanish.) Bartender Rick Dehoies was on blender duty, and he recommended this sophisticated but fruity frozen concoction.

Cafe Adobe's Chambord Margarita

Not only does the sweetness of the raspberry liqueur cut the sourness of the lime, but the reddish-purple Chambord swirls through the pale green of the margarita for an eye-popping two-tone cocktail. Be sure to use a clear glass!

3 shots tequila (Herradura Plata recommended)
1 shot triple sec (or Cointreau)
1/4 cup (3 heaping tablespoons) frozen limeade concentrate
2 cups crushed ice
1 shot Chambord

Combine tequila, triple sec, limeade concentrate and crushed ice in a blender and puree until slushy. Pour the shot of Chambord into a large clear margarita glass, then pour the slush over the top. Yields one large margarita.

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Join the Press community and help support independent local journalism in Houston.