Gordon's "Christmas in Cancun" Margarita

No jigger, no measuring cups, no fuss. This frozen margarita uses the empty limeade can as its measuring tool: dump the frozen concentrate into the blender, fill the can with tequila, then add a third of a can of triple sec.

Pile in ice and blend, adding more a handful at a time until it hits the slushy thickness you want. That is the whole trick, and it scales up fast when the crowd grows.

Run a salted rim around each glass for the salty-sweet-tart contrast that makes a margarita sing. It comes from a 1987 Kansas City TV sportscaster’s recipe, the kind of no-nonsense party drink that never went out of style.

Kitchen Tips

• Add ice gradually and keep the blender running; too much at once stalls it and leaves icy chunks.
• Reach for a good silver or blanco tequila, since the bright lime lets its quality show.
• Salt only half the rim so drinkers can choose salted or plain sips.
• Keep the concentrate frozen until the moment you blend for the thickest, coldest slush.

Variations

• Rim with chili-lime salt or Tajin for a spicy-tart edge.
• Trade some triple sec for an orange liqueur like Cointreau for a smoother finish.
• Blend in frozen strawberries or mango for a fruit margarita.