1. Moisten the rims of 4 (7-oz.) glasses with a little lime juice. Roll the rims in salt to coat. Refrigerate.
2. Mix the sugar with the water. Place in a blender with the tequila, lime juice, triple sec, and egg white. Blend well; add the crushed ice and blend briefly.
3. Pour carefully into the glasses without washing off any of the salt. Add more ice to taste if the drink is too strong.
LOS OLIVOS
PHOENIX, TEMPE
From the <Micro Cookbook Collection of Mexican Recipes>.
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