The Margarita may be the quintessential summer drink. An intoxicating mixture of sweet, sour and earthy, it’s beloved by everyone from college students hosting parties to serious cocktail snobs working on their craft. Its history is clouded, and its origins are hotly debated. However, the most compelling argument points to American expatriates traveling to Mexico and making Mexican versions of the Daisy cocktail, a rum sour, as daisy translates to margarita in Spanish. By whatever journey, the drink came to be, the Margarita is clearly here to stay.
Traditionally, the Margarita is a shaken drink, served up or over ice. Like the Daiquiri, though, it’s a drink that is often blended; for some, the Frozen Margarita is the natural, most familiar form of the drink. Tossing the components in a blender does more than make it slushy, too: Doing so provides an easy opportunity for making large batches, as well as easily incorporating ingredients like fruit.
Often, if a blended Margarita carries a pink hue like the Pink Frozen Margarita does, it means there’s some kind of red fruit in it (or a facsimile of one), most likely raspberries and/or strawberries. In this version from blogger and recipe developer Matt Armato, the blended Margarita gets its pink flush from Campari, the ruby-hued aperitif from Italy. Though traditionally paired with gin in drinks like the Negroni, this bittersweet liqueur marries beautifully with tequila. In the Pink Frozen Margarita it adds additional levels of complexity and depth and helps balance the sweetness of the drink.
Those concerned that Campari’s intense aromatics and bracing bitterness would overwhelm the drink can be assured that the liqueur takes a backseat. With only three ounces of the crimson-hued spirit in a batch of six drinks, it serves more as an embellishment or modifier, especially with the amount of other ingredients including blended ice.
While blended drinks are, for good reason, associated with beach trips and spring break parties, there’s nothing keeping you from enjoying the Pink Frozen Margarita year-round. In fact, it’s a good way to bring a bit of summer to the cold seasons.
- 3 ounces blanco tequila
- 2 ounces triple sec
- 1 ounce Campari
- 2 ounces lime juice, freshly squeezed
- 2 ounces agave nectar
- Garnish: 2 lime slices
Combine the blanco tequila, triple sec, Campari, lime juice and agave nectar with 1 cup crushed ice in a blender, and blend on high speed for 30 seconds until there are no longer chunks of ice.
Divide between two Old Fashioned glasses.
Garnish with the lime slices.