Tx Blended Recipe
Make Tx Blended Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Flavor & Texture
Ice
Method
Prepare Glass
Rim
Run a grapefruit wedge around the rim of a chilled rocks glass. Dip the rim lightly into fine salt to create an even, thin salted rim. Set the glass in the freezer while you blend the cocktail to keep it cold.
Make Cocktail Base
Combine ingredients
In a blender, add 2 oz blanco tequila, 1 oz reposado tequila, 1 oz fresh lime juice, 1 oz fresh grapefruit juice, 0.5 oz agave syrup, and 0.5 oz Grand Marnier.
Add egg white (optional)
If you want a silky froth, separate half an egg white (about 0.5 unit) and add it to the blender. This is optional but recommended for texture.
Add ice and blend
Add 1.5 cups crushed ice to the blender. Blend on high for 8–12 seconds until the mixture is smooth and slushy. Scrape down the sides once if needed and pulse 2–3 more times to ensure even texture. The result should be well-blended but still slushy, not watery.
Serve & Garnish
Remove the chilled rocks glass from the freezer and add 4 ice cubes to the glass if you prefer. Pour the blended cocktail into the prepared glass, allowing the slushy mixture to mound slightly over the top.
Garnish with a fresh grapefruit wedge on the rim and finish with a light grate of fresh cracked black pepper over the foam or top of the drink (just a pinch). This adds a subtle savory note that balances the citrus and agave.
Serve immediately with a short straw or stirrer. Advise guests to drink before the slush melts fully to enjoy the ideal texture and flavor.