Frozen Grande Recipe

Rim the glass

Run a lime wedge around the lip of a chilled 16–20 oz margarita or coupe glass. Spread salt or sugar on a small plate and dip the wet rim into it to coat evenly. Set the glass in the freezer or aside to chill while you prepare the drink.

Decide which flavor: Strawberry, Mango, or Straw‑Mango. For Strawberry: add 0.75 cups hulled strawberries to a blender. For Mango: add 0.75 cups diced mango. For Straw‑Mango: add 0.5 cups strawberry + 0.5 cups mango (optionally keep 0.25 cups extra for texture).

Add 0.5 oz simple syrup (if fruit is very ripe, reduce to 0.25 oz). Blend on high until smooth, about 20–30 seconds. If the purée is very thick, add 1–2 tbsp cold water to loosen — you want a thick syrupy purée that will freeze smoothly.

Taste the purée and adjust sweetness with up to 0.25 oz more simple syrup if needed. Chill briefly if using very warm fruit.

In a blender add: 2 oz Espolón Blanco, 1 oz triple sec, 1 oz fresh lime juice, 0.5 oz simple syrup, the prepared fruit purée (about 3/4 cup), and 2 cups ice. If you prefer a less boozy or thicker frozen drink, add more ice; for a slushier, more boozy version, reduce ice by 1/2 cup.

Secure lid and blend on high until smooth and slushy, about 20–40 seconds depending on blender power. Use pulse at the end to reach desired texture. If mixture is too thin, add 1/4–1/2 cup more ice and reblend; if too thick, add 1–2 tbsp cold water or 1/4 oz additional triple sec and blend briefly.

Taste for balance — adjust with a squeeze of lime (up to 0.25 oz) for more acidity or 0.25 oz simple syrup for more sweetness. Re-blend briefly after any adjustment.

Pour the frozen margarita into the prepared chilled, rimmed glass, using a spoon to hold back excess foam if desired. The drink should mound slightly above the rim in a soft peak.

Garnish with a lime wedge and a fresh strawberry or mango slice on the rim. Serve immediately with a straw and optional cocktail napkin.