It’ll all get blended up into slushy, refreshing goodness, which should still get poured into one of those garish goblets you’d find at Chili’s-because when it comes to Frozen Margaritas, the gargantuan size is all part of the fun. While our traditional Margarita on the rocks calls for agave syrup instead of orange liqueur, the Frozen Margarita is better suited for a splash of Cointreau to add fruitiness and extra booze because crushed ice adds more water to the mix. Best Frozen Margarita Recipe 3 oz fresh squeezed lime juice 4 oz good Tequila 3 oz Grand Marnier Splash of Negra Modelo 1-2 oz agave nectar to taste Real.
This is my favorite way to make frozen margaritas, because it gives perfect slushy texture. Instead, use simple, high-quality ingredients: blanco tequila, fresh lime juice and orange liqueur. The one drink I love is frozen margarita. Store-bought sour mix, or “Margarita mix” as it’s often labeled, will yield a sugar bomb of artificial flavors and a radioactive color that only the Hulk would feel comfortable drinking. Cool off and enjoy this frozen margarita recipe. To a blender add ice, frozen blueberries, silver tequila, blueberry vodka, lime juice. Pour into glass and garnish with fresh lime. Rim edge of margarita glass with lime juice and dip in coarse salt. The key to an excellent Frozen Marg is your sour mix, or rather, throwing your sour mix out of a very high window into a dumpster. Combine ingredients in a blender with 16 oz (2 cups) of ice. This Frozen Margarita is none of those things it’s perfectly balanced, natural in color, and will only give you a bad hangover if you go really overboard (which, granted, is easy to do because it’s so dang delicious).
You probably associate Frozen Margaritas with happy hour at chain restaurants, neon green goblets, and very, very painful hangovers.
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