#Frozen margarita recipe full

Be warned, the sugar and cold mask the alcohol's potency.

Hold the glass upside-down over a trash can, and tap the glass to remove excess salt. Roll the edge through a shallow dish of kosher salt. To salt-rim a glass, rub the cut side of a lime wedge around the outside edge of a glass. With my trusty Vitamix, it comes out as smooth as silk.įrozen margaritas come out best when they're still a little slushy start out easy on the ice and add a little more if you need. Sugar lowers the freezing point of the mixture more than alcohol alone, giving your drink a smoother texture. While this brings balance to the drink, there's an extra benefit.

#Frozen margarita recipe full

For frozen margaritas, I add at least a full ounce of simple syrup. When I make margaritas on the rocks, I often add a small dash of simple syrup. It's an easy problem to fix: Just add simple syrup. But that creates another problem: Now the drink is tart enough to give you perma-pucker. You can only go so far with the triple sec before it takes over the tequila in fact, I usually add a little less triple sec to frozen margaritas than I do to regular. The simple solution to this is to add more of the flavorful ingredients, namely triple sec and lime juice. A regular margarita that's been blended will taste like nothing. Second, the very cold temperature numbs your taste buds. First, all of the ice you're consuming waters down the drink more than usual, so you have to use strong tasting ingredients. I've already written an article about 'regular' non-frozen margaritas all I'd have to do is take one and toss it in a blender, right? Wrong, wrong, wrong.įrozen drinks have challenges that you don't have to deal with when making drinks straight up or on the rocks. That's right, it's time to make some frozen margaritas. This week for Last Call, my frozen drink series continues with arguably the most popular cocktail in the state.