Frozen Margarita
Saved by 1 Person
About this Cocktail

The last in my Margarita series — no sense doing more when so many others do it so well (are you listening MargMom, Debbie, Chris et al. But mine is predicated on being thick enough to use a spoon just in case you don’t have a SurfSideSip straw available (and if you don’t, then why not?).

This will sound unusual give our community here, but until recently I didn’t drink, well except wine. I’d make these drinks for The Queen (aka, my wife Mary) often for her and her friends. Me, I’d do a Diet Coke. These days, we’ll suffice it to say, in the words of Sammy Davis, Jr’s, “Mr Bojangles”, well “I drinks a bit”!

  • 2 oz Tequila (I’m not brand married here)
  • 1 oz Freshly Squeezed Lime Juice
  • 1 oz Triple Sec
  • 1/2 oz Cointreau
  • 1/4 oz Agave or Simple Syrup (to taste)
  • Kosher Salt or Tajin for glass rom
  • Lime Wedge/Wheel

Rim a Margarita glass with salt or Tajin using a lime to coat the OUTSIDE of the rim from a 1/4” to full inch); depending on your guests, you can do a half rim or none at all).

Combine all ingredients into a blender (normally I’m making 2-3 times the volume, but YMMV based on your blender and glass size for that matter). Add a cup of ice. Turn blender to medium speed then continue to add ice to your favored consistency.

In your rimmed glass, place a single globe ice cube at the bottom so that when you empty the creamy Rita into the glass it covers the globe and keeps it food &cold! Be careful not to muss up your salted rim!

Garnish with a lime wedge or wheel and add a SurfSideStraw (depending on how thick your consistency is, you may want to have ordered a thicker straw from Andrew to maintain sucking power!


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