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. And however it came to be, the drink is clearly here to stay, serving as a celebratory concoction for all occasions.
Traditionally, the Margarita is a shaken drink, served up or over ice. However, like the Daiquiri, it’s a drink that is often blended; for some, the Frozen Margarita is the natural, most familiar form of the drink. Tossing it in a blender does more than make it slushy, too: it 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. However, in this version from blogger and recipe developer Matt Armato, the blended Margarita gets its pink flush from that ruby-hued aperitif from Italy, Campari. 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, normally 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.
- 8 ounces blanco tequila
- 3 ounces Campari liqueur
- 6 ounces lime juice
- 5 ounces triple sec
- 6 ounces agave nectar
- 2 cup crushed ice
- Garnish: lime slice
Combine all the ingredients with 2 cups crushed ice in a blender, and blend on high speed for 30 seconds, until there are no longer chunks of ice.
Pour into six Highball glasses.
Garnish with lime slices, and serve immediately.