Every day is Margarita Day around these parts, but we'll accept that we need a National Margarita Day, too.
Frozen or on the rocks? That's a question you'll hear plenty today at places like El Mercado in South Austin. DEBORAH CANNON / AMERICAN STATESMAN
Today happens to be that day, and to celebrate, why not learn the science behind frozen and rocks margaritas or flip through a gallery of our favorite margaritas around Austin? (Matthew Odam's favorite margarita is at La Condesa, BTW.)
Not interested in making a pie? Here are the only two margarita cocktail recipes you need, from the Tipsy Texans themselves.
Margarita pie, left, and gin-infused lemonade pie are boozy variations of the easy icebox pie, a refreshing dessert to make in the heat of summer. Tina Phan / American-Statesman
Feel free to use this margarita pie as a base to inspire your own boozy pie creation. For a not-so-sweet pie, replace one of the cans of sweetened condensed milk with either 1 1/2 cups whipped cream or 8 ounces of cream cheese. Let your favorite cocktails inspire you to adjust the booze to your liking, too. The lemonade pie I made with 3 Tbsp. gin and 1 Tbsp. triple sec was particularly good.
1 package vanilla or lemon sandwich cookies
5 Tbsp. melted butter
3/4 cup (about 1/2 a can) limeade concentrate, thawed
2 cans sweetened condensed milk (see headnote about substitutions with whipped cream or cream cheese)
3 Tbsp. tequila
1 Tbsp. triple sec
Heat oven to 350 degrees. In a food processor, pulse the sandwich cookies, including the filling, until they turn into crumbs. Add the butter and salt and pulse a few more times. Press the mixture into a 9-inch pie pan. Bake for 8 minutes and then let cool.
In a large bowl, use a handheld mixer to combine the limeade concentrate with the sweetened condensed milk (and cream cheese or whipped cream, if using), tequila and triple sec. Pour the filling into the crust and refrigerate for at least two hours.
— Addie Broyles