The Frozen Margarita


I’m not normally a frozen margarita guy [because I still have some self-respect].

But that all changed for me when my mother-in-law suggested we have some out by the pool. When she says “Frozen margaritas?”, I digo “¿cuántos?”


Makes 2 Margs

  • 2 oz Cointreau

  • 3 oz Tequila

  • 4 oz Minute Maid Premium Limeade. I don’t know if they make a non premium, but if they do, still get the premium.

  • Ice


I recommend Cointreau over triple sec here because it has far less sugar, and you’re already getting plenty from the Limeade. You can substitute regular triple sec or curaçao, but lower the amount just a bit.

For the tequila, I used Jose Cuervo Silver. It’s not 100% Agave, but the flavor works really well in this drink.


  1. Add first three ingredients to a blender. Blend to mix.

  2. Add enough ice to double the volume in the blender. So if the boozy mix comes up to the 9 ounce line on your blender, add enough ice so that the liquid level comes up to the 18 ounce line [#displacement]. Make sense? It might be easier to look at the milliliter side since those are smaller increments.

  3. Blend on high speed. [If you have a Vita-Mix put on a seatbelt first.]

  4. Add ice and blend again if it’s too slushy. Use your judgement as to what “too slushy” means.


  1. I’ll make a large batch of frozen margaritas, without ice, so that I only have to measure the ingredients once [the more frozen margs I have the sloppier my measurements get]. Then, when I need to make a drink, I’ll pour in roughly 4 oz of mix per person, add ice, and blend. If you make a batch ahead of time and store it in the freezer, you’ll need less ice to achieve the desired consistency. Be aware that this will make the drink more potent.

  2. I can’t remember what the second note was. [too many frozen margs…]


You know what else from the list of authentically Mexican treats goes well with a frozen margarita? Nachos.