Kristina Magro’s Frozen Margarita

Kristina Magro | Chicago

Second place in our frozen Margarita blind tasting 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. “It’s almost like a cartoon version of a frozen Margarita,” said Brian Evans, who found that it also channeled the cordial quality of Rose’s Lime Juice, “in a good way.”

Ingredients

Serving: 1

  • 1 1/2 ounces blanco tequila, preferably Ocho Plata
  • 1 1/2 ounces blanco tequila, preferably Ocho Plata
  • 1 ounce amber agave syrup
  • 1 ounce amber agave syrup
  • 1/2 ounce Cointreau or Marie Brizard triple sec
  • 1/2 ounce Cointreau or Marie Brizard triple sec
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • zest of half a lime
  • zest of half a lime
  • pinch of pink Himalayan salt
  • pinch of pink Himalayan salt

Garnish: lime wedge

Directions
  1. Add ice to a blender: 2 cups of ice if using large ice cubes, 1 cup if using crushed ice.
  2. Add remaining ingredients and blend until the mixture reaches a smooth consistency.
  3. Pour into a glass of your choice.
  4. Garnish with a lime wedge for acid-adjusting per guest.

Tagged: Cointreau, frozen, frozen margarita, Margarita, tequila

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