Barrio Frozen Margarita Recipe

Rim the glass

Rub a lime wedge around the rim of two margarita or rocks glasses. Spread the coarse salt or Tajín on a small plate and dip the rims into the seasoning to coat evenly. Set glasses aside in the freezer for 5 minutes to chill while you blend.

Add blanco tequila (6 oz), triple sec (2 oz), fresh lime juice (3 oz), and simple syrup (1 oz) to a blender. Add 5 cups of ice. This batch makes approximately two 12–14 oz frozen margaritas.

Secure the lid and start blending at low speed for 10–15 seconds to break up large ice, then increase to high and blend for 20–30 seconds until smooth and slushy. If mixture is too thin, add a half cup more ice and blend briefly; if too thick, add 1 tablespoon water or 1/2 ounce more lime juice and pulse to combine.

Strawberry / Mango / Peach

If making a fruit-flavored margarita, add 1 cup of the chosen fruit (strawberries, mango, or peach — fresh or frozen) to the blender with the base ingredients before blending. For frozen fruit, reduce ice by 1/2 cup to balance texture. Blend until completely smooth and slushy, about 30–45 seconds, scraping down the sides once.

Pour the frozen margarita into the prepared chilled glasses. Garnish each glass with a lime wheel or a slice of the fruit used (strawberry half, mango slice, or peach slice). Serve immediately with a straw and enjoy.

Batch adjustments: To make a single 8–10 oz drink, divide ingredient quantities by 2. Sweetness: adjust simple syrup to taste (tsp = to taste) — add more if using tart fruit. Alcohol swap: use orange liqueur amount to taste if preferring less sweetness. For a non-alcoholic version, replace tequila and triple sec with 8 oz chilled blanco or non-alcoholic spirit substitute and 1 oz orange juice.