Ingredients
- 2 oz Tequila Blanco or silver (not aged)
- 1 oz Triple Sec Cointreau if you have it
- 1 oz Lime Juice Fresh, not bottled
- 0.5 oz Sugar Syrup
- 1.5 cups Ice More for thicker, less for stronger
- Flaky salt for the rim
- Lime wheel for the garnish
Instructions
Rim the Glass:
- Run a lime wedge around the rim of a margarita or hurricane glass, then dip the rim in flaky salt. Set aside.
Combine in the Blender:
- Add the tequila, triple sec, fresh lime juice, sugar syrup, and ice to a jug blender.
Blend:
- Pulse until smooth and slushy, about 30 seconds. If it is still chunky, keep going. If it is too thin, add more ice and pulse again.
Pour:
- Into the salt-rimmed glass. Aim for the full slushy texture right to the top.
Garnish:
- Lime wheel on the rim. Serve immediately with a straw. Do not let it sit; frozen drinks only work when they are actually frozen.
Notes
Estimated Nutrition:
Where it came from
Mariano Martinez of Mariano’s Mexican Cuisine in Dallas Texas built the world’s first frozen Margarita machine in 1971 – reportedly modified from a soft-serve ice cream machine. The original machine is now in the Smithsonian.
It went mainstream within a decade. By the 1990s every Tex-Mex restaurant in America had one. The frozen Margarita is what put tequila on the American mainstream menu, more than the original shaken Margarita ever did.
What it tastes like
Lighter than a shaken Margarita – the ice dilutes the alcohol and softens the lime. Sweet up front from the orange liqueur, sour-bright lime in the middle, tequila on the finish. The slushy texture stretches the drink, making it feel like a longer drink than it is.
Tastes like vacation. Even when you’re not on one.
The technique
Blend 60ml tequila, 30ml Triple Sec, 30ml fresh lime juice, 15ml simple syrup, and one cup of crushed ice in a high-speed blender for 30 seconds until smooth. Pour into a salt-rimmed margarita glass, garnish with a lime wheel.
Use crushed ice, not cubes – cubes will leave you with chunks. If your blender can’t handle ice, partially freeze your tequila and lime juice, then blend with less ice.
The simple syrup is critical for frozen Margaritas – the dilution from ice waters down the sweetness. Skip it and the drink tastes thin.
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Ingredient Spotlight
The bottles that make or break this drink.
Tequila
- What it is
- 100% blue agave blanco. Same as a regular Margarita.
- Why we use it here
- Carries the alcohol. The blender hides minor quality issues so you can use cheaper tequila here than in a stirred drink.
- Drink Lab pick
- Espolòn Blanco. Decent tequila that doesn’t taste lost in the slush.
- Substitute
- Mezcal makes a Frozen Smoky Margarita. Different drink, but tasty.
Fresh Lime Juice
- What it is
- Just-squeezed lime juice. Bottled lime juice is acceptable here because the dilution masks lower-quality citrus.
- Why we use it here
- Provides the tart backbone. Without it the drink reads sweet and flat.
- Drink Lab pick
- Persian limes (the supermarket standard). Key limes give a sharper version.
- Substitute
- Lemon juice in a pinch (different but works). Frozen lime juice cubes (great for prep).
What if I don’t have…
Quick substitutions for when the bottle shop is closed.
Bottled lime juice works here better than in a shaken Margarita – the slush masks the difference.
Agave syrup is even better – thinner, sweeter, more authentically Mexican.
Equal parts orange juice + 1 tsp sugar. Or skip and add 5ml more simple syrup.
You can shake hard with crushed ice and pour the slurry, but it won’t be smooth. The blender is what makes it a Frozen Margarita.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Frozen Margarita?
Is a Frozen Margarita weaker than a regular one?
Why does my Frozen Margarita taste watered down?
Can you make a Frozen Margarita without a blender?
Who invented the Frozen Margarita?
What is the best tequila for a Frozen Margarita?
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