How to make GOOD Frozen margaritas?

I have one of those 'smoothie' blenders, which makes them the perfect texture! I haven't been able to get the texture right with a regular blender, but the closest I could come to the results of the smoothie blender is add LOTS of ice (more than you think you need). I 'eyeball' everything too, so I can't give you precise measurements. I LOOVVEEE tequila, so I use a ton of it along with traditional margarita mix.

Edited to say: Grand Mariner is better than Cointreau, IMO, if you're making them from scratch!

I hope that helps?? Sorta??

kathy! FM