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Best margarita recipe frozen9/1/2023 ![]() The drinks have the best texture and come so so close to restaurant-quality drinks. Now, the best option is the Margaritaville Machines. The best option is the Ninja Bullet because it crushes ice and makes a nice single-serve option, instead of making a full pitcher of margaritas. The Ninja Blenders ( click here to shop) offers power and are more reasonably priced. These are, in my opinion, a step up from the kitchen blender. ( click here to see the amazing choices) or a Vitamix ( click here to shop). It crushes ice and makes great smoothies. My two recommendations are the KitchenAid K150 series. If you are going the blender route, consider upgrading to a good blender. I can’t seem to figure out how not to have chunks of ice in my drinks. But, most blenders won’t create the restaurant-quality drink you are looking for. Drink Maker Options Kitchen Blenderįirst off, you have your ordinary kitchen blender. This means we may earn a small commission – at no charge to you – if you choose to click and buy. Simply multiply the recipe by the number of servings.There are affiliate links in this post. Depending on the size of your blender, you can probably make 2 – 6 of these at a time. My basic frozen Tommy’s Margarita recipe is: 2 oz tequila, 1 oz freshly squeezed lime juice, and 3/4 oz agave syrup (or 1 1/4 – 1 1/2 oz simple syrup), blended with 1 cup of crushed ice. Agave syrup tends to be about the same level of sweetness as rich simple syrup, so you’ll want to use twice as much simple syrup. ![]() You could also use simple syrup if you don’t have any agave syrup. Tommy’s Margarita is a mix of tequila, lime, and agave syrup. Yes! This would be more of a frozen Tommy’s Margarita. Can I make a frozen Margarita without triple sec? You can then easily measure out 1 cup measures for your frozen Margaritas. It doesn’t have to be perfect, just broken into smaller, easy to crush pieces. Place a second dish towel on top of the bag and use a mallet to break up the ice. If you’re wondering how to easily make crushed ice, simply fill a gallon zip top freezer bag about 3/4 with ice cubes, seal the bag, and place a dish towel underneath it. The smaller size of the ice pieces will help to prevent a chunky texture if your blender isn’t great at crushing ice. Crushed ice is also highly recommended if you’re working with an old or low powered blender. The less time the drink has to get melty before it hits the glass, the better. I also like to use crushed ice when making a frozen Margarita so that the cocktail blends and cools rapidly, giving the drink great, smooth texture in seconds. I like to add an extra 1/4 ounce of agave syrup (or 1/2 oz of simple syrup) to my frozen Margaritas to make sure that they’re flavorful and sweet enough. If you’ve ever made ice cream, you know that temperature affects how sweet something tastes, and that more sweetness is needed the colder the food/drink is in order for it to taste the same. Frozen Margaritas taste best with slightly more sweetener If our frozen Margarita will be more watered down and colder than a regular Margarita, we need to make sure to increase the level of sweetness. What this means is two things: a frozen Margarita is a bit more diluted than a classic, and it’s also a bit colder.ĭilution and temperature are key to making a great cocktail, so we want to consider the impact that all that blended ice will have on the end product, and adjust accordingly. That’s considerably more ice/water than we’d find in a standard marg. A frozen Margarita contains tequila (or mezcal), freshly squeezed lime juice, triple sec liqueur, an optional sweetener (more about that in a minute), and about a cup of ice. You may also enjoy my Fresh Strawberry Margaritas or Coconut Orange Blossom Margarita! What are the ingredients in a frozen Margarita?Ī frozen Margarita is only slightly different than a classic Margarita. It’s also incredibly easy to blend up any time you’re in the mood for a sweet and sour tequila slushie! The classic Frozen Margarita is one of the best ways to cool off on a hot summer day.
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