Frozen Mountaineer Margarita Recipe
Hornitos Plata Tequila, triple sec and citrus blend; blended on shaved ice with the flavour of your choice and served with a kosher salt rim. Available in classic lime, strawberry purée or peach purée.
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Ingredients
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Cocktail Base
Fruit Purée / Flavor
Ice & Garnish
Optional/Bar Tools
Method
Prepare Glass
Chill a margarita or rocks glass in the freezer for a few minutes if desired.
Pour kosher salt onto a small shallow dish. Run a lime wedge around the rim of the glass to moisten, then dip the rim into the salt to coat evenly. Set the glass aside.
Make Fruit Purée (if using)
Strawberry purée
If using strawberries, hull and quarter about 4–5 medium berries. Place in a blender and pulse until smooth. Strain through a fine mesh sieve to remove seeds for a silky texture. Measure 2 oz for the cocktail.
Peach purée
If using peaches, peel (or leave skin on for more texture), pit and chop one ripe peach. Blend until smooth and strain if desired. Measure 2 oz for the cocktail.
Classic lime option
For classic lime margarita skip purée. Use the base fresh lime juice listed in the cocktail base and garnish with a lime wheel.
Blend Cocktail
Add to the blender: 2 oz Hornitos Plata Tequila, 1 oz triple sec, 1 oz fresh lime juice and 0.5 oz simple syrup.
Add the chosen flavor: for strawberry or peach purée add 2 oz purée. For classic lime, add an extra 0.5 oz fresh lime juice (optional) instead of purée.
Add 2 cups shaved or crushed ice to the blender. Secure the lid.
Start blending on low then increase to high and blend until the mixture is uniformly slushy and smooth (about 15–30 seconds depending on blender). If mixture is too thin, add a handful more ice and pulse until desired consistency is reached; if too thick, add 0.25 oz water or 0.25 oz more triple sec and re-blend briefly.