When ready to serve, blitz it with ice in the blender and serve. For larger batches, mix up all the ingredients and transfer to a freezer-safe container to freeze ahead of time (it will not fully freeze but get very cold, resulting in less ice melting when you blend it).Peel 1 (4-inch) strip of zest from the orange. Juice the limes until you have 1 cup of juice. Zest and juice the citrus: Peel 3 (2-inch) strips of zest from 1 lime with a vegetable peeler. Blend two ounces of tequila, four limeade cubes, and one cup of ice in a blender until slushy. Let it chill even longer for a thicker frozen drink. It’s easy to make one frozen margarita at a time. After 30 minutes, it’s less slushy and more smooth. Instead of loading your cocktail up with ice that will water the whole thing down, give it a quick(ish) trip to the freezer after you’ve blended it. The consistency here is very slush-like.Rub a lime along the edge of the glass, and turn the glass edge over into the salt, pressing lightly so the salt will stick to the lime juices moisture. I do this in 1/2 ounce portions, which allows me to mix and match for different recipes, too. We have the complete recipe below, but heres a quick overview: Prep the margarita glass: Pour rimming salt into a small saucer. Peach: add 1/2 oz of creme de peche, reduce the agave nectar to 1/4 oz if you find this too sweet. optional: float a few dashes of peychauds bitters on top.
This makes for a more concentrated drink. 2 oz tequila or mezcal, 3/4 oz grapefruit juice, 1/2 oz lime juice, 1/2 oz agave nectar, top with topo chico. You can portion out the lime juice and simple syrup into ice cube trays and freeze them.However, using fresh squeezed lime juice will result in a flavor that is more floral and zestier. Both are very similar and when frozen, both mellow in flavor. Bottled lime juice versus fresh lime juice: If you’re batching a large amount of frozen margaritas, you may want to save some time by buying high-quality bottled lime juice instead of juicing a bunch of limes.
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