Chris is crazy for these frozen margaritas; I like them too, but I can only drink half of one before I fall over and cry. This is a boozy mofo but it tastes like fresh lime sorbet – be careful, cocktail fans!
Note: I usually hate recipes that require overnight prep, but the freezing step is the only way to get that super-slushy texture for your drink. Mmm!
Note 2: We honestly did try making these less alcoholic… but it was rubbish.
Frozen margaritas (makes 2 large cocktails)
Alcohol measure (we use a 40ml measure, slightly under a UK double measure)
160ml good tequila (4 x 40ml measure)
40ml triple sec (1 x 40ml measure)
20ml sugar or sugar syrup (½ a 40ml measure)
Juice of 2 limes
2 cupfuls of ice
Step 1: Freeze it!
- Mix together the tequila, triple sec, sugar and lime juice and freeze for at least 3 hours, preferably overnight.
- Stick a couple of not-too-delicate glasses in the freezer too.
Step 2: Blend it!
- Sprinkle salt onto a plate.
- Get the frozen glasses and place them rim-first on the salty plates. That’s the rudest sentence I’ve ever written.
- Put 2 cupfuls of ice in the blender and chuck in the frozen margarita mix; it may not have frozen solid, but that’s okay.
- Run the blender for ten or twenty seconds at the slowest, ice-crushing setting, then when the ice is mostly broken down, crank it to the highest setting to make it really slushy – probably about ten to twenty seconds again.
- Serve in the salted glasses.
- Fall over and cry (optional).
Top tip from Chris! It’s a faff to have to make the mix, and not much more difficult to make multiples as to make one, so consider spending ten minutes making up the mix in ready-to-rock batches in small freezer tubs. There is nothing better, on a hot day, than getting home, popping some mix and ice in the blender, and making a fresh, home-made margarita in seconds.