Don't know how to make frozen margaritas? There's no time like the present, because it's frozen margarita season! No, I don't know where you live or what season it is when you're reading this, but I can say with confidence that it's a great time to make a frozen margarita, because any time is a great time. Except, maybe, when you're operating heavy machinery or delivering a baby. If you're not doing either of those things, let's get to blending and drinking.
1. Measure out the ingredients
I can't condone using crappy store-bought margarita mix—it's offensive to tequila. Anyway, having fresh limes on hand shouldn't be too much to ask, and your bar cart should definitely haveorange liqueurat all times (orleave it out, if you want to be controversial). For this marg, we're using 1 jigger (1 1/2 ounces) each of tequila and fresh lime juice, an ounce of triple sec (or Cointreau), and 1/2 teaspoon of superfine sugar or agave nectar. Dump all of those ingredients into the blender—that's for one serving, so feel free to adjust to how many people you're bartending for.
2. Blend it up
Add 5 ice cubes (per serving) and blend the ingredients together for around 30 seconds. The texture you're looking for is somewhere between a granita and a slurpee—you definitely don't want to over-blend, because you'll lose the fun icy texture.
3. Rim the glasses
Rub a piece of cut lime around the lip of the margarita or old-fashioned glass you plan on serving it in, and then dip the glass onto a plate covered withkosher salton it. Maybe you want to add some lime zest or cayenne pepper to that salt—do your thing.
4. Pour and drink
Pour the blended margarita into the glass, careful to not disturb that cool salt rim you just made. Sip, pretend like you're on a beach, repeat.
