The recipe
for your table
Rub the rim of the glass with lime, dip it in coarse salt and place the glass in the freezer.
Put the tequila, triple sec, lime juice and agave syrup in the blender and pulse briefly.
Add the crushed ice and blend for 15 to 20 seconds until smooth and thick, with no ice chunks.
Spoon the margarita into the chilled glass and garnish with a lime wheel.
The story
Dallas, 1971. Restaurateur Mariano Martinez received complaints from his bar staff: those margaritas from the blender took too much time and were never the same twice. Inspired by the soft-serve machine at an American doughnut chain, he converted a second-hand soft-serve machine into the world's first frozen margarita machine. It worked so well that his restaurant became famous for it — and the machine is now part of the Smithsonian's collection in Washington. Everything that followed, from the slush machine on every beach terrace to the ready-made mix in the supermarket, can be traced back to that one converted ice cream machine.
The right glass
For a frozen version, the wide, shallow margarita glass works even better than for the original: you spoon the mixture into it, and in a narrow glass it becomes compact and heavy. The wide bowl keeps the texture light, and the salted rim stays visible. Go for 33 to 38 cl — a frozen margarita takes up more volume than the same cocktail on the rocks. Always place the glass in the freezer beforehand; for this recipe, that is not a luxury but a necessity.
Arcoroc Elegance Margarita Glass 27 cl (6 pieces)
Bar Professional Margarita Cocktail Glass 28.5 cl
Seven margarita glasses — together € 59,90.
The right tool
For a Frozen Margarita, in addition to the glass, you need a jigger for precise measuring, a glass rimmer and a citrus juicer. These are the bar tools we use ourselves; find them all in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools — together € 92,80.
Variations & twists
Add a handful of frozen strawberries, mango or watermelon and you have a new recipe in one go — this is the most forgiving cocktail to experiment with. A splash of blue curaçao makes it bright blue, while a spoonful of jalapeño takes you to the Spicy Margarita. Prefer the original on the rocks? You’ll find it with the classic Margarita. More inspiration in all cocktail recipes.
Serving tip
Use crushed ice rather than whole cubes: your blender processes it faster, so the mixture does not warm up from blending. Always blend for less time than you think — once the sound smooths out, it is ready. Too thin? Add ice, never more syrup. Making a large batch? Blend two glasses at a time: a full jug always gives an uneven result.
Frequently asked questions
Which glass do you use for a Frozen Margarita?
A wide margarita glass holding 33 to 38 cl, chilled beforehand. View our margarita glasses.
Why is my frozen margarita watery?
Usually because of blending for too long or using too little ice. The friction from the blades warms the mixture; once it starts to melt, you can no longer get it thick. Blend briefly and serve immediately.
Can you make it without a blender?
Not really — this recipe gets its texture from the blender. However, you can freeze the mixture in a container and stir it every half hour, like granita. Otherwise, it simply becomes a classic margarita on the rocks.
Can you make a Frozen Margarita alcohol-free?
Yes: replace the tequila and triple sec with 0.0% alternatives or with lime and orange lemonade. Keep the balance in mind — without alcohol, the mixture freezes harder, so you need slightly less ice.
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