This frozen margarita, made with tequila, plenty of lime, ice, and orange liqueur, is the quintessential easy summer cocktail.
- Quick Glance
- 10 M
- 10 M
- Serves 2
- For the frozen margarita
- For the lime, salt, and sugar rim
Toss the ice, tequila, lime juice, orange liqueur, and Simple Syrup in a blender and blitz on high speed until smooth.
Combine the lime zest, salt, and sugar in a small blender or mini food processor and blend until thoroughly combined and very finely chopped. You should have about 1/4 cup. Dump about 1 tablespoon of the lime, salt, and sugar mixture onto a plate. Run a lime wedge around the rims of 2 chilled glasses—they can be margarita glasses, wineglasses, rocks glasses, pint glasses, whatever—and press the rims into the mixture to coat the edge.
Pour the margarita into the glasses and garnish with the lime wedges.
Recipe Testers' Tips
I love these frozen margaritas. And I've been loving these margarita for multiple days now. I have friends who are sure that they make “The Best” margaritas, and I'm looking forward to making these for them. In my opinion, these are even better.
I use Grand Marnier for the orange liqueur, as it's my orange liqueur of choice. Simple Syrup is just that—simple. Equal parts sugar and water. I'm not a big fan of salt on the rim of a margarita—I can take it or leave it, and I usually leave it. However, the Lime, Salt, Sugar is fantastic. I end up drinking the margarita from all sides of the glass, just to get all of it. I found that just pressing your glass of choice into the mixture does not get enough of the mixture to stick to the chilled glass. I take the lime halves after I juice them, and rub them around the lip of the glass. It makes for a beautifully covered rim. I now have a jar of the Lime, Salt, Sugar in the refrigerator, as well as a jar of Simple Syrup. Is it cocktail time yet?
I've never much cared for frozen margaritas, preferring margaritas on the rocks, but this one is the exception. Since the drink is strained, you aren't left drinking a slushy.
The recipe took about 5 minutes total time to make. I only had ice cubes in the freezer, so I first lightly crushed the ice using a resealable plastic bag and a meat mallet before measuring the ice. I also needed to lightly juice the rim of the glass to get the salt mixture to stick, which I found much more enjoyable to plain salt.
All in all, a great drink.
The lime, salt, and sugar rim is bright and lively. But why stop at cocktails? This would be great to rim a glass of lemonade or sparkling water with lime. (I tried it with sparkling water with lime and it was nice.) Alternatively, I would add a sprinkling of this to whatever needs a slight lime zing...a finishing sprinkling to a lime crema, guacamole, taco meat, Mexican soups and stews, spice-rubbed seafood.
I wonder how long this would keep because it really could have other purposes–I think it would keep well in the fridge in a sealed container. I know a chef who does this with all sorts of chopped fresh herbs. I will have to experiment!