It’ll all get blended up into slushy, refreshing goodness, which should still get poured into one of those garish goblets you’d find at Chili’s-because when it comes to Frozen Margaritas, the gargantuan size is all part of the fun. While our traditional Margarita on the rocks calls for agave syrup instead of orange liqueur, the Frozen Margarita is better suited for a splash of Cointreau to add fruitiness and extra booze because crushed ice adds more water to the mix. Instead, use simple, high-quality ingredients: blanco tequila, fresh lime juice and orange liqueur. Store-bought sour mix, or “Margarita mix” as it’s often labeled, will yield a sugar bomb of artificial flavors and a radioactive color that only the Hulk would feel comfortable drinking. The key to an excellent Frozen Marg is your sour mix, or rather, throwing your sour mix out of a very high window into a dumpster. Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. This recipe hews to exactly that mix, with tequila used as the base spirit. Blend in small batches to keep margaritas from melting. The predecessor to the Margarita (which is daisy in Spanish), this Prohibition-era drink comes from the daisy family of cocktails, which all call for a spirit, lemon juice, orange liqueur and a splash of soda.
In an empty cocktail shaker, combine tequila, blue curacao and lime juice. If desired, sprinkle salt on a plate dip rim in salt. If you want to serve with a salted rim, use fresh limes to coat the rim of the glass, then dip rim of glass onto a small plate with coarse salt. Moisten rim of 1 cocktail glass with lime wedge. Add tequila, Grand Marnier, orange juice, lime juice, and 1 cup strawberry puree to the blender (no need to clean it out) and blend until combined. You should have around 1-½ cups of strawberry puree you might not need all of it. Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. This is also a favorite type of tequila found in frozen margaritas. Run the lime around the rim of the glasses and dip them into the salt.
Step 6: For the salted rim, sprinkle some margarita salt on a small plate. Caramel, fructose, glycerin and wood flavoring are usually added to simulate aging. Step 1: Add your ice cubes and the agave to a blender. Ingredients include 51 agave and 49 sugar alcohol. This Frozen Margarita is none of those things it’s perfectly balanced, natural in color, and will only give you a bad hangover if you go really overboard (which, granted, is easy to do because it’s so dang delicious). It makes the ice so pillowy and soft Combine triple sec, tequila, Rosa’s Sweetened Lime Juice and ice in a blender and blend well. Margarita Ingredients: Tequila: Silver or reposado is traditionally considered to be the best tequila for margaritas, but any type of tequila (or smoky mezcal. Lightly press and stir the mixture through the sieve. Joven (Young) or Oro (Gold) This tequila is generally not aged. You probably associate Frozen Margaritas with happy hour at chain restaurants, neon green goblets, and very, very painful hangovers.
0 kommentar(er)
