Ragin' Rita Recipe

Optional salt rim

If salting the rim, run a lime wedge around the outside-top edge of the glass, then dip the rim into coarse salt spread on a small plate. Set glass aside to rest while preparing the frozen margarita.

Measure and pour 2 oz blanco tequila, 1 oz triple sec, 1 oz fresh lime juice, and 0.5 oz simple syrup into a high-powered blender.

Add 2 cups of ice to the blender on top of the liquids. If you want a slightly thicker or slushier texture, add an extra 1/4 cup of ice.

If adding a flavor (+$1), add 1 oz of the chosen puree (strawberry, mango, peach, blackberry) or 0.5 oz blue curaçao for color. For puree made from frozen fruit, use slightly less ice (reduce by 1/4 cup) to keep texture balanced.

Secure the blender lid and pulse 2–3 times to break up large ice, then blend on high for 20–30 seconds until smooth and thick but still pourable. Stop and scrape down the sides once if needed and blend an additional 5–10 seconds.

Taste and adjust sweetness or acidity: add a quick splash (about 1/4 oz) of simple syrup if too tart, or 1/4 oz lime juice if too sweet. Pulse once to combine.

Pour the frozen margarita into the prepared glass. If you used blue curaçao and want a layered look, pour the frozen base first, then gently drizzle 0.25–0.5 oz blue curaçao over the top and let it sink for visual effect.

Garnish with a lime wedge on the rim and serve immediately with a straw.

Batching: multiply ingredient quantities by the number of servings and blend in larger batches. For best texture, blend in no more than 4 servings at once in a standard commercial blender.

Alcohol-free version: omit tequila and triple sec, replace with 3 oz limeade or lemon-lime soda plus an extra 1 oz fruit puree; blend with the same ice ratio.