The difference between a Margarita served on the rocks and one that’s blended into a frozen, frothy beverage is subtle but important. One finds a way into most cocktails lists, while the other (colder) version gets relegated to the laminated table tents at TGI Fridays. But when temperatures soar, it’s hard to find a reason not to opt for a frozen variation. These are nine Margaritas blended to perfection and served at a bar near you.
Who needs avocado toast when there’s an Avocado Margarita? Bartender Elias Serrano came up with the idea of using avocado in his concoction, which proved to be a hit with the guests lounging poolside at this desert resort, a popular spot in the summer months. Made with tequila, triple sec, avocado, cilantro and fresh lime juice, it gives green juice a whole new meaning.
At The Beach at Dream Downtown, a poolside bar smack in the middle of the NYC’s Meatpacking District, beverage director Drew Sweeney combined two drinks into one frozen creation. Using Kelvin Slush Co.'s natural citrus slush and Milagro silver tequila, a Frozen Margarita was born on the beach and soon became the go-to drink for steamy summer days and nights.
This cocktail from bartender Justin Mogavero is a big hit at his Jersey Shore cantina. It’s made with Espolón blanco tequila, triple sec, watermelon pureé, lime juice and muddled jalapeño for a bit of heat. It’s a perfect mix of sweet and spicy that’s so good you’ll want to take it to the smush room.
At Stephen Starr’s high-energy Philadelphia mainstay, El Vez, there’s no shortage of Margaritas on the menu. But for a frozen option, bartender Kimberly Johnston opted to make hers with a heavy dose of citrus. Comprised of tequila, triple sec and blood orange purée, the drink packs a puckered punch, yet is well-balanced and not too sour, with a side of vitamin C.
Created by Oscar Lopez and Shawn Rezazadeh, bartenders at Madera at Rosewood Sand Hill in the heart of Silicon Valley, El Raspadito is a Frozen Margarita that’s a little bit spicy and a little bit tart. It’s made with DeLeón silver tequila, house-made jalapeño agave syrup, grapefruit juice and celery bitters and garnished with fresh chile peppers from the on-site garden.
Not to be confused with Tang (the orange-flavored powdered astronaut drink), Ting is a sweet-tart Jamaican grapefruit drink that’s popular in the Caribbean. It’s also used as a mixer in cocktails by bartenders in the know, including Kendall Atkerson at Miss Lily’s in New York City. Lily’s Frozen Ting is a blend of Casamigos blanco tequila with Ting, fresh grapefruit juice and Lily’s sorrel-tinged Margarita slush.
The bar staff at Rocco’s Tacos came up with this simple but tasty variation on the Margarita, made with fresh passion fruit. The drink strikes a balance between sweet and sour, punctuated by the roasted agave flavors of Maestro Dobel silver tequila—just one of the hundreds of labels featured on the restaurant’s list.
At this all-season rooftop bar and lounge in Chicago’s River North neighborhood, chef Nate Cayer’s frozen cocktails include his Margarita version. To make it, the bartenders gently blend juices of lemon, lime and grapefruit, mix it with vanilla syrup, Don Julio blanco tequila, Cointreau and Cointreau Noir and then top it with I|O Godfrey’s signature habanero salt air foam.
Some like it hot! John Stanton, the beverage manager at Kimpton Seafire Resort + Spa on Grand Cayman, came up with this spicy Margarita. He mixes blanco tequila, triple sec, and lime and honeydew juice, plus house-made honeydew syrup, in a blender with ice and serves it in a rocks glass sprinkled with cayenne pepper for a drink that fires on all cylinders.
Mixing your cocktail