Though there were a few wild cards in the mix, notably two recipes that called on yellow and green Chartreuse, respectively, the standouts proved an adage that Evans found to encapsulate the entire tasting: “Simplicity is best. Evans deemed it the “most intense flavor-wise” in the group, while Centeno found it to be perfectly “juicy.” Wiseman calls for a full two ounces of tequila (she prefers Ocho Plata)-a half-ounce more than the other winners-alongside a half-ounce of Cointreau, an ounce of agave nectar, two ounces of lime juice and a Tajín-salt rim. Place first four ingredients in a high powered blender and add 2 cups ice. Third place went to Christine Wiseman, whose recipe ticked all the boxes: sweet, acidic and tequila-forward. (The only other recipe to include lime zest was Leanne Favre’s frozen Margarita, which likewise stood out to the judges and would appeal to drinkers looking for a slightly drier version of Magro’s recipe.) A frozen margarita recipe is only as good as the quality of the ingredients used. “It’s almost like a cartoon version of a frozen Margarita,” said Evans, who found that it also channeled the cordial quality of Rose’s Lime Juice, “in a good way.” A pinch of pink Himalayan sea salt helped the flavors pop. Blend tequila, triple sec, lime juice and simple syrup, with ice until slushy. Second place went to Kristina Magro, whose recipe stood out chiefly for its inclusion of lime zest grated directly into the blender, integrating oils from the peel into the drink for an exceptionally bright and floral take. Rim edge of margarita glass with lime juice and salt. How do you make a margarita For every 1.5. To the expected blanco tequila (Traub favors Milagro), Cointreau, lime juice and agave nectar, Traub adds a splash of orange juice, a subtle touch that adds some necessary extra sweetness and roundness, while remaining almost undetectable. Combine Ingredients: Combine the lime juice, lime zest, agave nectar, tequila, orange liquor, and orange bitters in a 3-quart freezer-safe container and stir well. Ingredients for a classic margarita include lime juice, tequila, triple sec, and agave nectar (or another sweetener). The recipe, however, is not quite so textbook. The judges found it to be the most “textbook” in the tasting, with Evans describing it as the most “universally palatable” and a frozen Margarita that would never be sent back. Remove the glasses from the freezer, divide the mixture between them and serve.The unanimous first-place winner was the frozen Margarita of Haley Traub, general manager at New York’s Attaboy. Stop the blender as soon as the mixture reaches the right consistency to reduce melting prior to service.) (The “smoothie” setting on more advanced machines works well, but you may not need to let it finish its cycle. Fill a blender with ice, and Stirrings Watermelon Cocktail Mix and Stirrings. In a blender, combine the ice, tequila, triple sec, lime juice and rich simple syrup and process just until it doesn’t sound “crunchy” anymore and you don’t hear any big chunks of ice hitting the blades. Directions Optional: Rim glass, or glasses with Stirrings Pomegranate Rimmer. Use more or less depending on your tastes. Make the drink: At least 30 minutes before serving drinks, chill your glassware and ingredients – sweetener and juice in the refrigerator glassware and spirits in the freezer.Ĭrush your ice in advance, if possible - if you have a refrigerator that makes crushed ice, the smaller pieces will be easier on your blender and your drink will reach proper consistency faster with less melt. This classic Frozen Margarita Recipe is made with fresh lime juice and tequila. Agave Syrup: Agave nectar is a great all-natural sweetener. Transfer to a clean bottle, cover and refrigerate for at least 1 hour. Once the sugar has dissolved and the syrup has been boiling for about 30 seconds, remove from the heat and let cool completely. Make the rich simple syrup: In a small saucepan over medium-high heat, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Rate This Recipe Published: July 1, 2021Updated: March 7, 2023Author: Amy This post may contain affiliate links.
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