Classic frozen margarita
2 servings; makes 20 ounces
Active time: 15 minutes; Total time: 30 minutes
A classic of summer drinks, this frozen margarita recipe follows the template of our customizable frozen cocktail formula. We recommend cooling all the ingredients and using a richer simple syrup to reduce the amount of water added and help keep the grain granulated.
A silver (white) tequila is best suited here. You don’t need to garnish the glass, but Tajin spice or any chili-lime salt on the edge would be a delicious and colorful addition.
Do it beforehand: the rich simple syrup should be prepared about 1 hour before serving cocktails and refrigerated.
Storage Notes: Refrigerate rich simple syrup for up to 2 months.
Ingredients
FOR SIMPLE RICH XROME
2 cups granulated sugar
1 cup water
FOR THE DRINK
10 ounces of ice
3 1/2 ounces silver / white tequila
1 1/2 ounce triple second
2 ounces fresh lime juice
2 ounces of rich simple syrup
Indications
Make the syrup rich: in a small saucepan over medium-high heat, combine sugar and water and bring to a boil, stirring to dissolve the sugar. Once the sugar has dissolved and the syrup has been boiling for about 30 seconds, remove from the heat and allow to cool completely. Transfer to a clean bottle, cover and refrigerate for at least 1 hour. You should have barely 2 cups of syrup.
Make the drink: at least 30 minutes before serving the drinks, cool your glassware and ingredients: sweetener and juice in the fridge; glassware and liquors in the freezer.
Crush the ice in advance, if possible: if you have a refrigerator that makes crushed ice, smaller pieces will be easier for your blender and your drink will get the right consistency faster with less melting.
In a blender, combine the ice, tequila, triple dry, lime juice, and rich simple syrup and process until it no longer sounds “crunchy” and you don’t feel large chunks of ice hitting the paddles. (The “smoothie” setting on more advanced machines works well, but you may not need to finish your cycle. Stop the blender as soon as the mixture reaches the proper consistency to reduce melting before service.)
Remove the cups from the freezer, divide the mixture between them and serve.
Nutrition facts per serving (10 ounces) 241 calories, 0 g protein, 22 g carbohydrate, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 mg sodium, 0 g dietary fiber, 20 g sugar
This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.
By columnist M. Carrie Allan.
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Red sky cocktail at night
2 servings (makes 20 ounces in total)
Active time: 15 minutes; Total time: 30 minutes
A frozen drink to create sailors ’delights, this mud cocktail follows the template of our customizable frozen cocktail formula for a bright, sweet, sunset-colored sip. A touch of Aperol adds just a touch of bitterness to the tropical scene. You will get the best results if you cool the ingredients in advance.
Ingredients
10 ounces of ice
4 ounces of coconut rum
1 ounce aperol
2 ounces fresh lemon juice
2 ounces of passion fruit syrup, like the Small Hands brand
Indications
At least 30 minutes before serving drinks, cool your glassware and ingredients: sweetener and juice in the refrigerator; glassware and liquors in the freezer.
Crush the ice in advance, if possible: if you have a refrigerator that makes crushed ice, smaller pieces will be easier for your blender and your drink will get the right consistency faster with less melting.
In a blender, combine the ice, rum, aperol, lemon juice, and passion fruit syrup and process until it no longer sounds “crunchy” and you don’t feel large chunks of ice hitting. the blades. (The “smoothie” setting on more advanced machines works well, but you may not need to finish your cycle. Stop the blender as soon as the mixture reaches the proper consistency to reduce melting before service.)
Remove the cups from the freezer, divide the mixture between them and serve.
By columnist M. Carrie Allan.
