Tango Recipe

Chill glass

Place the serving glass in the freezer for 5–10 minutes while you prepare the drink to ensure the frozen margarita stays slushy longer.

Prepare rim (optional)

Rub a lime wedge around the rim of the chilled glass. Spread salt or Tajín on a small plate, then dip the rim into the salt to coat evenly. Set the glass aside.

Add the blanco tequila, orange liqueur, fresh lime juice, simple syrup, and ice to a high-speed blender.

Pulse once or twice to break up large ice, then blend on high for 10–20 seconds until the mixture is smooth and slushy. If the mixture is too thin, add an additional 1/2 cup ice and blend briefly; if too thick, add 1/4–1/2 oz fresh lime juice or 1/2 oz water and pulse to loosen.

Taste and adjust sweetness or acidity: add 1/4 oz simple syrup if you want it sweeter, or 1/4 oz lime juice if you want it tarter. Blend 3–5 seconds after adjustments to incorporate.

Remove the chilled glass from the freezer. Pour the frozen margarita into the prepared glass, leaving a little headspace if desired.

Garnish with a lime wheel or wedge on the rim and a light sprinkle of lime zest if using. Serve immediately with a straw or short spoon.