Lucy's Classic Frozen Margarita Recipe

Chill glasses

Place 4 margarita or coupe glasses in the freezer for 10–15 minutes to chill while you prepare the cocktail. Chilled glasses keep the frozen margarita from melting quickly.

Pour the coarse salt onto a small plate. Run a lime wedge around the rim of each chilled glass to moisten the rim, then gently dip the rim into the salt, twisting to coat. Set rimmed glasses aside on a tray and return to the freezer if you like them extra cold.

Measure and add ingredients to a high-powered blender: 6 fl oz blanco tequila, 2 fl oz orange liqueur, 3 fl oz fresh lime juice, and 1 fl oz simple syrup.

Add 4 cups of neutral ice to the blender. The amount of ice is a starting point; for a thicker slush add 1/2 cup more, for a softer slush use 1/2 cup less.

Secure the lid and pulse once to break up large ice, then blend on high for 15–30 seconds until the mixture is smooth and scoopable, with a texture like soft-serve. Stop and scrape down the sides once if needed, then blend again briefly. Taste a small spoonful and adjust balance: if too tart add 1/4–1/2 fl oz simple syrup; if too boozy add 1/2 fl oz orange liqueur or a splash of water and re-blend for a few seconds.

If you prefer individual servings, portion into 4 glasses. Use a large spoon to mound the frozen margarita into each glass, creating a generous dome.

Garnish each margarita with a lime wedge and/or a lime wheel on the rim. Optionally add a small mint sprig for aroma. Serve immediately with a straw or short spoon.

Store leftover frozen margarita in an airtight container in the freezer for up to 24 hours; re-blend briefly to refresh texture before serving.