in Recipe, Cointreau, Drinks, Frozen Drinks, Tequila, Triple Sec
byPaul Kushnerupdated 0 Comments
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Frozen Margaritas are a refreshing treat for any occasion. I’ve mixed hundreds of drinks as a bartender, but the Frozen Margarita is my favorite. It’s the perfect sweet, sour, and icy combo that never disappoints. This co*cktail is popular at parties and poolside.
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Tasting Notes
Having a frozen margarita is like taking a mini-moon trip to the tropics. The smooth, icy texture will be the first thing you notice, and then the tangy lime zest. The orange liqueur’s sweetness complements the tequila’s warm, earthy base. You’ll feel like a ballerina when you taste this delightful, balanced beverage.
Equipment and Glassware
A blender is essential for creating the distinctive slushie texture of a frozen margarita. Always keep a lime wedge on hand for fresh lime juice, and use a measuring cup to get the quantities of ingredients just right. Garnish your creation with a salt rim and serve it in a chilled margarita glass.
Ingredients
- 1 cup of tequila
- 1/2 cup of triple sec or orange liqueur
- 1/4 cup of freshly squeezed lime juice (about 2 limes)
- 2 tablespoons of simple syrup, superfine sugar, or agave syrup
Instructions
- Rim the margarita glass with coarse kosher salt. To do this, rub a lime wedge around the rim of the glass and dip the rim into a small dish of salt.
- Add the tequila, triple sec, lime juice, simple syrup, and ice to a blender.
- Blend the mixture until it reaches a slushy consistency.
- Pour the frozen margarita into the salt-rimmed glass.
- Garnish with a lime wedge, and serve immediately.
Pro Tips
- For the most flavorful experience, use premium tequila.
- Blend the ice in a separate bowl before adding the liquids for a silkier consistency.
- To taste, you can add agave syrup to make it sweeter or less sweet.
When to Serve
Whether you’re hosting a summer bash, a backyard cookout, or just want something tasty to quench your thirst, a frozen margarita is the way to go. They are perfect for parties or any time you want to liven up your night.
Which Liquor Brands to Choose
The clean, crisp flavor of blanco or silver tequila makes it perfect for preparing cold margaritas. Great options include well-known brands such as Patron, Jose Cuervo, and Don Julio. A co*cktail made with orange liqueur can be taken to the next level by adding Grand Marnier or Cointreau.
Similar co*cktails
- Classic Margarita: The traditional, on-the-rocks version for purists.
- Strawberry Margarita: A fruity twist with fresh or frozen strawberries.
- Mango Margarita: Tropical and sweet, perfect for mango lovers.
- Paloma: A refreshing alternative with grapefruit soda.
- Tequila Sunrise: A visually stunning choice with a sweet, citrus flavor.
History
Many people have staked claims to the invention of the Frozen Margarita, which makes for an entertaining and contentious history. But most people think it became popular in Mexico in the 1950s. This frozen treat shot to stardom after a Dallas restaurateur invented the margarita machine in the 1970s.
Frozen Margarita
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Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
5 from 4 votes
Course: Drinks
Cuisine: American
Keyword: cointreau, Frozen Margarita, Simple Syrup, Tequila, triple sec
Servings: 1
Author: Paul Kushner
Find the best recipe for Frozen Margaritas ever: an excellent blend of tequila, lime, and ice that will refresh you and add flavor to any event.
Equipment
Measuring Cup
Ingredients
- 1 cup of tequila
- 1/2 cup of triple sec or orange liqueur
- 1/4 cup of freshly squeezed lime juice about 2 limes
- 2 tablespoons of simple syrup superfine sugar, or agave syrup
Instructions
Rim the margarita glass with coarse kosher salt. To do this, rub a lime wedge around the rim of the glass and dip the rim into a small dish of salt.
Add the tequila, triple sec, lime juice, simple syrup, and ice to a blender.
Blend the mixture until it reaches a slushy consistency.
Pour the frozen margarita into the salt-rimmed glass.
Garnish with a lime wedge and serve immediately.
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
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Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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