Frozen Margarita Recipe

Time10m

Serves1

Satisfyingly slushy El Tequileño blanco tequila, lime juice, cane syrup • 1.5oz

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Ingredients

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1
Chill glass (optional)
If desired, place the serving glass in the freezer for 5–10 minutes ahead of time to help keep the cocktail slushy longer.
2
Rub the rim of the chilled glass with a lime wedge. Pour the coarse salt onto a small plate and press the rim into the salt to coat. Set the glass aside.

3
Add tequila, fresh lime juice, and cane syrup into a blender.
4
Add 1.5 cups of ice to the blender. If using large ice cubes, you may need to add a little more ice (up to 0.5 cup) so the final texture is slushy rather than watery.
5
Secure the lid and pulse once to break up the ice, then blend on high for 10–20 seconds until the mixture is smooth and slushy. Scrape down the sides and pulse again if needed. Total blending time will vary by blender; stop when the mixture holds soft peaks and is scoopable but still pourable.
6
Taste and adjust sweetness or acidity: if too tart, add 0.25 oz cane syrup and pulse briefly; if too sweet, add 0.25 oz lime juice and blend a few seconds.

7
Pour or scoop the frozen margarita into the prepared salt-rimmed glass. If you prefer no salt, use the chilled glass without rimming.
8
Garnish with a lime wheel or wedge on the rim. Serve immediately with a short straw or cocktail spoon so the guest can sip or scoop the slushy texture.