Frozen Margarita
An ice-cold, silky tequila slush with fresh lime acidity and orange sweetness in perfect balance.
Ingredients
- Blanco tequila120 ml
- Triple sec45 ml
- Lime juice, freshly squeezed30 ml
- Agave syrup, to taste20 ml
- Salt, to salt the rim of the glass (optional)rinse the glass
- Lime, for garnish (optional)1 wheel
Method
- Moisten the rim of a margarita glass with a lime wedge and dip it in coarse salt.
- Fill a blender with tequila, triple sec, lime juice and agave syrup.
- Add plenty of ice, preferably crushed, until it sits just above the liquid.
- Blend at full speed until completely smooth and slushy.
- Taste and adjust with more syrup if too tart, or more lime if too sweet.
- Pour the frozen Margarita into the prepared glass and garnish with a lime wheel.
- Serve at once, while cold and creamy.
About this drink
The Margarita is thought to have originated in Mexico in the 1930s or 40s, where tequila, lime and orange liqueur became a classic trio on both sides of the border. The frozen version took off in Texas in the 1970s, when a bartender ran the drink through a soft-serve machine — and the Frozen Margarita became a fixture of every hot summer day. The balance of acidity, sweetness and tequila character remains the secret to a good one.
Questions and answers
Can you make a Frozen Margarita without a blender?
Not really — the blender’s crushed ice creates its characteristic slushy texture. Without it, you simply end up with a regular cold Margarita.
Which tequila should you use for a Frozen Margarita?
Blanco tequila is the standard: its clean, sharp agave profile carries through all the ice. An older barrel-aged tequila easily disappears in the cold, sweet mixture.
