![]() ![]() Though there were a few wild cards in the mix, notably two recipes that called on yellow and green Chartreuse, respectively, the standouts proved an adage that Evans found to encapsulate the entire tasting: “Simplicity is best. Evans deemed it the “most intense flavor-wise” in the group, while Centeno found it to be perfectly “juicy.” Wiseman calls for a full two ounces of tequila (she prefers Ocho Plata)-a half-ounce more than the other winners-alongside a half-ounce of Cointreau, an ounce of agave nectar, two ounces of lime juice and a Tajín-salt rim. Third place went to Christine Wiseman, whose recipe ticked all the boxes: sweet, acidic and tequila-forward. (The only other recipe to include lime zest was Leanne Favre’s frozen Margarita, which likewise stood out to the judges and would appeal to drinkers looking for a slightly drier version of Magro’s recipe.) Pour equal parts of the margarita into each prepared glass. (Add more ice to blender if desired.) Pour into a coupe. To make the margarita, add all of the ingredients into your blender, and blend on high for 20 to 30 seconds until smooth and frosty. Blend until a uniform consistency is achieved. “It’s almost like a cartoon version of a frozen Margarita,” said Evans, who found that it also channeled the cordial quality of Rose’s Lime Juice, “in a good way.” A pinch of pink Himalayan sea salt helped the flavors pop. ml Method Add ingredients to blender and fill with ice just above liquid line. Second place went to Kristina Magro, whose recipe stood out chiefly for its inclusion of lime zest grated directly into the blender, integrating oils from the peel into the drink for an exceptionally bright and floral take. To the expected blanco tequila (Traub favors Milagro), Cointreau, lime juice and agave nectar, Traub adds a splash of orange juice, a subtle touch that adds some necessary extra sweetness and roundness, while remaining almost undetectable. Pour the tequila, fresh lime juice and Cointreau into the jug of the blender. The recipe, however, is not quite so textbook. The judges found it to be the most “textbook” in the tasting, with Evans describing it as the most “universally palatable” and a frozen Margarita that would never be sent back. Lime wedges: Perch these on the rim of each glass.The unanimous first-place winner was the frozen Margarita of Haley Traub, general manager at New York’s Attaboy.Or swap the salt out all together for tajin. This will start to crush the ice without watering down your drink, Neal says. Add all of the ingredients to the blender. Keep your margarita cold for longer by placing your glassware in the freezer at least 30 minutes before serving. Kosher salt will do the trick, and feel free to mix it with creative add-ins such as orange zest or cayenne. How To Make A Frozen Margarita Place your glasses in the freezer. Coarse salt or flavored salt: Use this to rim the lip of each glass.Fresh fruit (optional): If you’d like to flavor your frozen margarita, you can add fresh fruit like watermelon, strawberry or even dragon fruit.Orange liqueur: Reach for an option like Cointreau.It’s usually served in a margarita glass that has been rimmed with salt. Tequila: As a rule of thumb, 1 cup of tequila serves 4 people (2 ounces of tequila per drink). A margarita is a cocktail made with tequila, orange liqueur, and lime juice. ![]() Sweetener: You’ll want to add something that very easily dissolves – so there’s no graininess – such as superfine sugar, confectioners’ sugar, simple syrup or agave. This is the ultimate frozen margarita recipe: with just 4 ingredients It’s fast and easy to blend up this refreshing frozen cocktail.“It’s best to add an extra 1/4 ounce of lime juice and sweetener to your frozen margarita for a perfectly balanced beverage.” Why? “The very cold temperature of the drink will actually dull the overall taste,” Neal says. Vary the flavor of your Frozen Margarita by substituting fruit schnapps for the triple sec and adding 1/2 cup of the desired fruit. Freshly squeezed lime juice: Frozen margaritas are best served slightly sweeter and more acidic than regular ol’ margaritas.Not only will crushed ice give you that desired frothy texture, but also it will also save the blades from becoming dull. Crushed ice: Neal suggests starting with crushed ice rather than whole cubes. ![]()
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