Yield: 6 Servings
|2||Fresh limes; juiced|
|2 ounces||Triple Sec|
|2||Bottles bottled Creamy Head|
1. Chill six margarita glasses & rim with salt.
2. Place the tequila, lime juice, triple sec,and creamy head in an electric blender. Add several ice cubes. 3. Blend until frothy, pour into the chillled glasses, and serve.
MELROSE AVENUE, LOS ANGELES
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .