A frozen margarita is pretty much the only other cocktail drink I order when I’m not in the mood for a daiquiri. The first margarita I ever had was a non-alcoholic one at a bar my aunt and uncle took me to in San Francisco, and I loved how the salty rim made a delicious contrast with the sweet and sour drink. Plus it made me feel very grown-up, sitting in a bar and drinking a non-alcoholic margarita; I was twelve years old at the time.
I held a party at my house a few weeks ago and a friend who took some bartending classes taught me how to make a frozen margarita. It’s so simple that I can recall the entire procedure from memory. Take note that this isn’t a very “exact” recipe; my friends and I pretty much just mix drinks according to our tastes. If we want something strong we put more alcohol; if not, we just dilute it with the mixer or water.
You’ll need a blender, crushed ice, tequila, a margarita mixer, margarita glasses, salt, and slices of lime. Rub a lime slice around the rim of the margarita glass and dip it into a plate of salt. Place a shot or two of tequila (depending on how strong you want the margarita to be) in the blender along with the crushed ice and the margarita mixer (again, how much of it you want to put depends on how strong you want the margarita to be). Blend for five to ten seconds then pour into the glasses immediately. Garnish the glass with a lime slice, and serve.
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