The Blender Technique To Boost Frozen Margaritas

Who doesn't love a boozy slushy? Making a frozen margarita is the perfect way to cool down on a hot day. Whether enjoyed poolside, on a patio, or binging Netflix on a couch (no judgment here), frozen margaritas are the poster child for that laid-back, out-of-office vacay vibe. There are so many variations you can try — from strawberry to spicy lime — but the key to making it perfect is nailing the icy consistency. Nobody likes a watery frozen marg.

When making a simple margarita, you need tequila, lime juice, and agave nectar. But with a frozen one, you need to know your way around your handy-dandy blender. Some blenders have a frozen drink setting, which will work great. But if yours doesn't, the trick is not to over-blend the concoction. That will make your drink syrupy and runny instead of airy and icy. To begin, freeze all of your ingredients — including the tequila — and chill your glasses. The idea is to have everything at about the same temperature when it goes in the blender, so nothing begins to melt. Chilled glassware will ensure the same.

When dumping ingredients in your blender, begin with the liquids first — the alcohol, syrups, and lime juice. Then, put in the frozen fruits. Add your ice in last. It's preferable to use crushed ice to protect the blade.

Begin by pulsing your blender on low. You don't want to begin on high and bruise all your ingredients by over-blending. As you begin blending on low and the liquid, fruits, and ice begin to crush, kick the blender up on high. You can also use the blender tamper tool to push the ice towards the blade. You're looking for a smooth consistency. If it's too thick, you can add a splash of cold water to loosen it up. Once you see a good slushy texture, stop blending and pour in chilled margarita glasses.

Remember that the exact settings depend on the model of your blender. Some blenders are powerful and will reach this consistency in seconds. Others are single-serve bullets, which will take longer. But the idea remains constant in all — start low, and then go high.

Frozen margaritas use frozen fruit for a thicker texture and added sweetness. But you might ask, why not use unfrozen fruit? Well, all fruit has a high amount of water. When it's frozen, the water in the fruit expands and breaks the cells inside, releasing more natural sugars. This concentrates the sugars, giving us more powerful fruit flavors in the drink. The blades can crush the frozen fruit for an icier texture, rather than a mushy one from unfrozen fruit. The same idea applies when using frozen fruit for smoothies.

Frozen fruit also eliminates the need for a ton of ice, which can make the drink watery and damage the blades. Having a good balance of liquid, frozen fruit, and ice will keep your blender happy when it goes from a low setting to a high one. So, whether you're whipping up a frozen watermelon mezcal margarita or making a refreshing frozen strawberry margarita, be sure to have your freezer stocked with fruits and ice. Kick back, and let the blender do the work. It's frozen marg-o-clock.