Classic Frozen Margarita Recipe (2024)

FAQs

What is the secret ingredient in margaritas? ›

We'll just tell you upfront: The secret to a tasty margarita is freshly squeezed lime juice (not the bottled stuff) and—here's the real secret—a splash of fresh OJ. That's right. Fresh-squeezed juice from an actual orange (not an orange-flavored liqueur) will produce a cleaner-tasting, more refreshing margarita.

Here's my top tips for making these margs: — The ratio for frozen margaritas. The ratio is easy to remember: 1 part simple syrup: 2 parts triple sec: 4 parts tequila: 4 parts lime juice. Cover with twice the amount of ice, and you're ready to get blending.

It's harder to gauge alcohol dilution in margaritas on the rocks due to ice cube variation. Larger ice cubes take longer to melt, providing a slower dilution process. On the other hand, frozen margaritas provide a more consistent dilution process, since blended or shaved ice is more consistent in size.

For a more relaxed, casual margarita or the classic frozen variation, crushed ice is a great option. Its fine texture creates a slushy consistency when blended, contributing to a refreshing and cooling beverage perfect for hot summer days.

The recipe for the Margarita follows later that year in the December 1953 issue of Esquire magazine along with a suitably flowery description, "She's from Mexico, Señores, and she is lovely to look at, exciting and provocative." The recipe given is one-ounce tequila, a dash of triple sec and the juice of half a lime or ...

Orange liqueur (often Cointreau or another triple sec) typically brings sweetness to this drink, balancing the tart lime and tequila.

Using silver tequila, also called blanco, will give your marg a very clean, agave-forward flavor. Reposado tequila, however, will yield a smoother drinking tequila.

If you don't have triple sec handy, you can substitute with another good-quality orange liqueur like Grand Marnier or Cointreau. For a non-alcoholic substitute you can add fresh orange juice, or agave nectar/simple syrup, to add a touch of sweetness.

The main difference is the alcohol in each co*cktail. Margaritas are made with tequila and sweetened with triple sec, while daiquiris are made with white rum and simple syrup for sweetener. Their common ingredients are lime juice, lots of ice and sometimes fruit juices.

You can substitute triple sec for Cointreau in drinks like cosmopolitans, margaritas, kamikazes, long island iced tea, and sidecars. In baked goods, triple sec can be used in place of Cointreau. Triple sec is also an excellent substitution for any dessert that calls for Cointreau.

Is Grand Marnier or Cointreau better in margarita? ›

Grand Marnier has a sweeter, richer, and smoother flavor with hints of vanilla, from the brandy, which a lot of people love. Both are great options for margaritas, so use the one you have on hand.

The classic margarita calls for Cointreau (plus good silver tequila and fresh lime juice). Because its flavor is uncomplicated by spice notes, Cointreau is very adaptable in blending, and shakes up beautifully with clear spirits as well as with brandies, and darker, aged liquors.

Why are my frozen margaritas watery? Over-blending your drink can turn your margarita into juice.

Using a syrupy replacement is the best way to ensure your frozen drink stays thick and creamy. Two of the best options are honey and agave syrup, both of which provide the thick texture you need to keep your drink from getting too watery.

“If you don't add enough sugar to a frozen co*cktail it can end up watery,” says Jessica Stewart, bar manager at San Diego's Fort Oak. With a thicker consistency than simple syrup, agave nectar ensures this won't happen and also helps balance the overall profile of the drink.

A splash of fruit juice can also add some more flavor to your margaritas. Grapefruit juice will give a tart, slightly sour flavor, while pineapple juice creates a more tropical-tasting drink. "Citrus-based juices are essential for balancing out the sweetness of a margarita," David Alan told Insider.

The dirty margarita takes its inspiration from the dirty martini, a classic libation made with strong liquor and a splash of a little something not-so-clear. We swap olive juice for jalapeno brine, making this a drink that packs the heat–and a punch.

In his book, Imbibe, co*cktail historian David Wondrich agrees that the margarita was invented during the above timeframe. He says that the drink evolved from The Daisy, a classic co*cktail popular at the time that mixed alcohol, citrus juice and grenadine, and served over shaved ice.

If you like your margaritas dry, you can just skip this step. But if you're like me and want your margaritas sweet, Stodel said you should always use agave syrup. "It's an excellent sweetener for your margaritas, a natural product," he told me. "It comes from the thing that makes tequila, so I think it's awesome."