The ideal consistency for a frozen Margarita should be that of “barely melted soft-serve ice cream,” says Travis Tober, co-owner of Nickel City in Austin, Texas. He recommends using a Vitamix or three-speed Hamilton Beach commercial bar blender, but ice, he believes, is the most critical ingredient. Rather than plain ice, Tober uses cubes of frozen orange pekoe tea to complement the Cointreau and add a touch of tannin to the mix.
- 1 1/2 ounces blanco tequila
- 1 ounce lime juice blend (3:1, Persian lime juice:Key lime juice)
- 1/2 ounce Cointreau
- 1/2 ounce rich simple syrup (2:1, sugar to water)
- 1/2 cup Iced Tea cubes (see Editor's Note)
Garnish: salt or Tajín rim (optional), dehydrated lime wheel
- If using, rim a glass with salt or Tajín.
- Combine the tequila, lime juice, Cointreau and simple syrup in a blender with Iced Tea cubes.
- Blend for 5 seconds on the lowest speed, then blend at high speed for 10 seconds.
- Pour into the prepared glass, and garnish with a dehydrated lime wheel.
Iced Tea Cubes
Make a weak tea by steeping 1 bag of orange pekoe tea in 32 ounces of water. Pour the tea into standard ice cube trays and freeze.