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Ingredients
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Frozen Margarita
Method
Frozen Margarita
Prepare the glass
Choose a 10–12 oz margarita or rocks glass. Run the lime wedge around the outer rim of the glass (or the top edge) to moisten. Pour the coarse kosher salt onto a shallow plate, then invert the glass and press the rim into the salt so it adheres evenly. Set the glass aside in the freezer or refrigerator to chill while you blend.
Measure ingredients
Measure 2 oz blanco tequila, 1 oz triple sec (or Cointreau), 1 oz fresh lime juice, and 0.5 oz simple syrup (or agave syrup). Use freshly squeezed lime juice for best flavor.
Blend
Add the measured tequila, triple sec, lime juice, and simple syrup to a blender. Add 1.5 cups of ice (crushed or cubed). Secure the lid and start blending on low to break up large ice, then increase to high. Blend 20–40 seconds until the mixture is smooth and slushy with no large ice chunks. If the mixture is too thin, add another 1/4 cup ice and pulse to thicken. If too thick, add 0.25 oz water, lime juice, or triple sec and pulse briefly.
Taste and adjust
Taste carefully (use a spoon). If it’s too tart, add 0.25–0.5 oz more simple syrup or agave and pulse to combine. If too sweet, add a splash (0.25 oz) more lime juice. If the tequila flavor is weak, add 0.25 oz more tequila and pulse.
Notes
For a fruit variation (strawberry, mango, etc.), replace up to 1 oz of the ice with 2–3 oz fresh or frozen fruit and reduce the simple syrup slightly. For batch service, multiply ingredients by number of servings and blend in large-capacity blender in batches to maintain texture.