The unanimous first-place winner in our frozen Margarita tasting was that of Haley Traub, general manager at New York’s Attaboy. The judges found it to be the most “textbook” in the tasting, with Brian Evans describing it as the most “universally palatable” and a frozen Margarita that would never be sent back. The recipe, however, is not quite so textbook. 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.
- 1 1/2 ounces blanco tequila, preferably Milagro Silver
- 1 ounce Cointreau
- 1 ounce lime juice
- 1/4 ounce fresh orange juice
- 1/4 ounce agave nectar, preferably Madhava Organic Amber Agave
Garnish: lime and kosher salt rim, optional
- Prepare the glass, if using the lime-salt rim. Moisten half the rim of a double rocks glass with a lime wheel, then dip gently in kosher salt.
- Combine all ingredients in a blender.
- Fill a 13-ounce double rocks glass with a heaping scoop of pebble ice (see Editor’s Note).
- Add ice to the blender and blend until smooth.
- Pour into a double rocks glass.
Traub recommends these molds for pebble ice to make blended drinks at home. If standard home tray ice cubes are the only option, crush them in a Lewis bag or with a rolling pin before adding to the blender.