The Last Frozen Margarita Recipe You’ll Ever Need
We’re serious, it’s the last one. Make a single marg for yourself or a batch for your friends. Let the template be your guide; swap in your favorite booze, some ripe fruit, sink your favorite liqueur, or float an extra lil splash of mezcal. The world is your… margarita? idk.
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For our very, VERY GOOD recipe you will need:
Crushed Ice!
The most important part of a frozen margarita is that it’s… FROZEN. For the best texture, use crushed or pebble ice. Seriously, this is important‼️
Tequila (or your favorite agave spirit)
This recipe is designed to allow the spirit to shine. We like a reposado tequila for it’s flavor & broad appeal, but don’t be afraid to try mezcal, sotol, or raicilla.
Granulated Sugar
It’s weird, but scientifically- it’s based. By using dry sugar we’re cutting down on the amount of liquid in the margarita mix. This means better texture for our frosty beverage.
💡: Try a turbinado or demerara sugar if you’re looking for a deeper flavor similar to agave nectar.
Orange Bitters
We’re swapping the traditional triple sec for orange bitters to (again) cut down on the amount of liquid going into the mix.
We prefer Angostura Orange bitters for this recipe. Angostura orange has a split base of alcohol and glycerin, and this combo mimics triple sec pretty well. We’ve tried it with Regans’ orange bitters, and that will work too.
Lime
Fresh lime is always advised but if you’re making a big batch of margs, check out our SUPER JUICE CALCULATOR.
Some Equipment Recs:
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Single Serve (x1)
obvi you can double, triple, quadruple this recipe but here’s a single serve to get ya started.
- 18g Granulated Cane Sugar – 1 heaping Tablespoon
- 35g Lime juice – a fat 1 oz.
- 55g Tequila Reposado – 2 oz
- 3g Orange Bitters – 1/2 tsp.
- 220g Ice, crushed or pebble – ~X cups (I’ll update this with an averaged cup measurement soon)
Combine sugar, lime, tequila, & bitters into a blender or tall container before adding crushed ice. blend immediately, starting on lowest power setting while gradually ramping up to high. blend just until smooth & no ice chips remain. serve immediately in a chilled rocks glass rimmed with salt.
Yield: 10 oz serving
NOTE: Refrigerate all ingredients ahead of time for the coldest, frostiest results.
Batched Recipe (x8)
Batch the mix ahead of time & keep refrigerated for single margs à la minute (just add ice!) or blend all the ingredients together in a cambro with an immersion blender to become the coolest guy at the party 😎
- 144g Granulated Cane Sugar – (1/2 cup + 3 level tablespoons)
- 240g Lime juice – (9.5 oz)
- 440g Tequila Reposado – (16 oz)
- 24g Orange Bitters – (4 tsp.)
- 1760g Ice, crushed or pebble – (~X cups (I’ll update this with an averaged measurement soon))
FOR BATCHED & READY TO BLEND MARGS: Combine sugar, lime, tequila, & bitters into a 32oz+ container or bottle, and stir to dissolve the sugar. Keep this mixture refrigerated until you’re ready to use. For each margarita you’d like to make measure: 110g or 3.5 oz of mix & 220g crushed or pebble ice. blend immediately, starting on lowest power setting while gradually ramping up to high. blend just until smooth & no ice chips remain. serve immediately in a chilled rocks glass rimmed with salt.
FOR CAMBRO MARGS: Combine sugar, lime, tequila, & bitters. Add ice & immediately blend with an immersion blender starting on the lowest setting then ramping up to the highest. Tilt the cambro slightly to create a vortex with blender and move the blender up & down and alll around, taking care not to miss any lil ice chunks. Blend until smooth, 1-2 minutes (sometimes more, sometimes less. you’ve gotta use your intuition, baby)
Frozen Machine Very Good Margarita (x4)
Throw this mix directly into your frozen slushy maker & you’ve got yourself a one-way ticket to Margaritaville, honey. Serve responsibly & mind your flip flops!
- 72g Granulated Cane Sugar – 1/4 cup + 1 heaping tablespoon
- 120g Lime juice – 4.75 oz
- 220g Tequila Reposado – 8 oz
- 12g Orange Bitters – 2 tsp.
- 880g Water – 30 oz (3 3/4 cup)
Combine sugar, lime, tequila, & orange bitters, stirring until sugar has dissolved. Pour the mix directly into your slushy machine, followed by the water. Turn the machine on. For the Ninja Slushi we used the “spiked slush” setting & it was ready to serve in 30 to 45 mins., depending starting temperature of mixture & final desired texture.
Yield: 4-6 servings, 43 oz. (before freezing)
NOTE: this recipe is written for a slushy machine with a max volume of at least 43 ounces (Ninja Slushi). If your machine doesn’t hold that much, scale down the recipe.
Questions? Comments? Concerns?
Let us know in the comments at the bottom of this page!