The recipe card below lets you scale up to double or triple the recipe. And depending on your blender the cocktail may blend smoother with a larger batch. The method is the same for one or a hundred. But if all you have are stemless choices, it's just more motivation to drink up. The blended drink will melt faster from the heat of your hand if it's in an old-fashioned or high ball glass. The recommendation for stemmed glasses is a bartender's best practice. Pour into salt-rimmed, stemmed glasses.Measure the tequila, orange liqueur, and lime juice into a blender pitcher.This will slow down the liquifying of the cocktail. If you happen to plan ahead, place your blender pitcher and the blade (if it's a separate piece) in the freezer. A balance of flavors is what makes the difference between a mediocre margarita and wanting a second round. I do recommend measuring the tequila, orange liqueur, and lime juice to get the ratios correct. The MethodĪs with many kitchen pursuits, I won't insult your intelligence by over-complicating how to make a frozen margarita. For more affordable tequila, reach for a bottle of Espolòn, El Jimador, or Lunazul. Fun tequilas to try are Casa Amigos and Teramana. But a reposado can be fun and packs a richer flavor punch. Choosing TequilaĪ tequila blanco is the bottle to grab if you're trying to replicate chain restaurant frozen margaritas. If you want to take your simple syrup up a notch and add more flavor to your cocktails, replace the water with lime, orange, or lemon juice, depending on the syrup's final destination. That will give you about eight drinks worth of sweeter margaritas. To make simple syrup, combine equal parts sugar and water in a small pot and bring to a boil. Tasty, and often cloying, not what to buy if you're after an authentic margarita. Products labeled "limeade" will contain lime juice from concentrate and loads of sugar. If you prefer not to labor over limes, look for a bottled brand that is 100% lime juice. Bottled varieties are pasteurized and from concentrate, and lack that fresh, zingy punch of flavor fresh juice provides. Triple Sec costs a little less, and I've never met a drink with it I didn't like.įresh-squeezed lime juice is the ticket to a margarita that makes you go Mmmmm. But use what you have or what you're willing to spend money on. Salt and lime zest, for rimming the glassĬointreau is my recommendation for an orange liqueur, as it's the most authentic historically speaking.Fresh-squeezed lime juice or high-quality bottled.The ratios for the liquor are the same, and the ice is about as much as I would fill the glass with before pouring in the shaken cocktail. ![]() This frozen margarita recipe is based on my crowd-pleasing classic margarita recipe served up or on the rocks. Where you can enjoy more than one since there's no driving required. So here's how to whip up a frozen margarita at home. ![]() The drink caught on and is now the quintessential poster child for American Tex-Mex dining. This frozen margarita recipe is as authentic as it gets, and the method includes tips on how to control the sweetness level to your liking or add fruit if you dare! Jump to:Īccording to Smithsonian magazine, the frozen margarita was born when a Texas restaurant owner added tequila to a glass full of lime sherbert.įull stop. And let's call a spade a spade here, they're basically boozy sorbet in a cocktail glass. Frozen margaritas are one of life's loaded indulgences and perfect for balmy nights! Or a winter one if you're pining for summer.
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