Frosty Mexican Bulldog Margarita

Recipe by: Jerry James Stone | Written January 26, 2013

One of the best parts about traveling is the exposure to new and exciting things. And it doesn’t always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled nights while there. I hope you enjoy it as much as I do.

This recipe originally appeared on KQED’s Bay Area Bites.



5 cups ice
1 cup Tequila
½ cup Grand Marnier
5 limes, more for garnish
1 orange
1 cup simple syrup
6 beer, Corona
⅓ cup coarse salt

Total Time:

10 minutes

10 minutes
6 servings 
Recipe Type:
  1. Place 5 limes and 1 orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a sem-filled water balloon when ready. This way the citrus will yield more liquid when you juice them. 

  2. Juice the limes and the orange in a large measuring cup, then add in 1 cup of tequila, 1/2 cup of grand marnier, and simple syrup. Mix together. 

  3. Pour 1/3 cup of coarse salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass. 

  4. Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved. 

  5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass. 

  6. Now get that party started and enjoy! 




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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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