But what if I like it Frozen?

Up until now, all of my suggestions have been drinks served on the rocks, which is my personal preference, based on years of learning to avoid Mr. Freeze, that annoying, excruciating headache that you get whenever you drink something frozen far too quickly.

But, ifthisiswhatyouwant,thisiswhatyou'llget!  Most of the same rules and same recipes apply.  Use fresh fruit, decent tequila and don't use sour mix....  If you take a recipe where you've muddled limes, oranges or lemons, squeeze them into the blender instead.  If its something that the rind has been removed, that's fine. Just throw it in the blender and everything else is the same.  

What I like to do is make that classic margarita, the one with cointreau, tequila, agave nectar, lemons and limes.  Remember it?  Well use that recipe to make a frozen margarita.  Then I like to use a company called purfect puree to add flavorings.  Yes you can make your own fruit puree but who's got the time, the ice is melting!  What you do is pour the puree of your choice into a squeeze bottle and then use the bottle to drizzle the puree on the top of your margarita.  It gives great flavor and looks cool.

Here's some suggestions:

Blueberry, Lychee, Mango, Papaya, White Peach, Prickly Pear, Blood Orange, Raspberry, etc...

Here's the company's website:

http://www.perfectpuree.com

But that whole idea of rimming the margarita in some colored sugar?  Forget it.  Remember we don't use sugar in the drink, so why throw it on the edge?  If you made it right, the drink is sweet enough on its own!  All the rimmers do is add some artificial color and stain your tongue!  But, if you like them, Stirrings has a ton of varieties.