Switch out the salt rim with sugar for sweetness or Tajín for a hint of spice-or leave the rim of the glass bare and just tuck in a lime wedge to garnish. Once you’ve mastered the basic formula, feel free to customize: Add fresh or frozen strawberries or other types of citrus, like blood orange. You can also blend batches in advance: Stash them in the freezer for up to 6 hours (any longer and the lime will start to lose its edge) and reblend just before serving. ![]() Blend until the drink reaches a slushy consistency, adding more ice as necessary. Fill glasses with ice and pour strawberry margarita mixture over ice. Taste and add more sweetener to your liking if necessary. If you’re working with a worn-down or low-powered blender, crush the ice cubes first. Add fresh strawberries, tequila, lime juice, triple sec, and agave syrup to a blender. There’s no need to fuss with simple syrup here-plain granulated sugar will dissolve fine in the blender, but you can substitute agave nectar, or another sweetener, to lean into that flavor further.Ī few tips on mixing frozen drinks: To impede meltage on a hot day, prep the liquid mixture and chill it in the freezer for an hour or two before blending. This recipe yields very dry margaritas, so if you like your drinks a little fruitier or sweeter, increase the sugar or orange liqueur (Grand Marnier or Cointreau, or another triple sec, all work) to taste. Blanco tequila has the mildest, most refreshing flavor go with reposado for a richer drink. The best frozen margarita recipe, however, is tailored to your taste. The only thing better? When they’re blended with ice. If you like that sour salty kick, use one of your limes to moisten the rim of a glass, and press gently onto a plate of Kosher salt.Salty, boozy, and tart, classic margaritas are a great drink for a hot summer day. Table salt is too fine for rimming glasses, and will be much too salty. With the salt on a saucer, dip either half or the entire rim of the glass in the salt to coat. The use of Kosher (or some other large-grain) salt versus table salt is not. To prepare rim, rub the rim of the martini glass or coupe with the lime wedge. ( Note: Recipes above are based on the syrup, not the nectar.) That being said, it’s not strictly necessary. It’s also easier to work with than the straight nectar-less clingy, and requires less precision. If you’re making drinks at scale, turn it into a syrup by stirring two parts agave nectar with one part warm water until they’re integrated. In either case, anything is better than the plastic bottled, 0 percent juice, neon, high-fructose margarita mixes, which pair best with microwave TV dinners and a prefrontal lobotomy.Īgave Nectar: Agave nectar is the ideal sweetener, and is worth the small effort to get. ![]() Honestly lemon juice would be OK too, but the long, malic, zesty finish of limes is really the star here. If you can’t, pasteurized lime juice works in a pinch. Lime Juice: Get fresh limes, and a decent hand juicer ($15). Now add tequila, lime juice, and Swerve (sweetener) to the shaker. ![]() The ice will cool your liquor fast, but if you prefer a blended marg follow all of these same steps in your blender. I also love top-shelf, expressive blancos, but usually for sipping-too much character actually distracts from what’s great about Margaritas, which to me is their snappy refreshment. Next fill a cocktail shaker half-full with ice. Cimarron, Lunazul, Olmeca Altos and Milagro are all great Margarita tequilas. Añejo even more so.Īs for brands: After more than a decade of professional bartending, I’ve come to prefer the budget side of the spectrum for margaritas. Rub a lime wedge over the rim of the glass and dip into coarse salt. Shake, or stir if needed to mix the ingredients together. ![]() A high quality joven, like one from Casa Dragones, can also work. Reposado tequilas introduce a little oak aging, and will blunt the bright rawness of the agave with vanilla and cinnamon tones. Combine the ingredients in a drink shaker already filled with ice, or a jar or glass if you don't have one. For margaritas, I prefer a blanco (sometimes called “silver”), which is unaged-you get all the flavor from the agave and the earth. If it doesn’t say this (looking at you, Cuervo Gold) it’s fermented from 51 percent agave and 49 percent industrial sugar syrup, and is gross, and you should give away the bottle to someone you don’t like.īeyond that rule, we drift into personal taste territory. This means that it’s made exclusively from the Blue Weber agave plant, as it is supposed to be. Tequila: The most important, absolute deal-breaker is that your tequila needs to be 100 percent agave.
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