In a hot kitchen, you can't just dump fresh lime, tequila, Cointreau, and simple syrup in blender with ice: as you whir it, the room-temperature liquid melts the ice, so you get a cool, but not brain-freezing-frozen margarita. The secret to real slushie-style margaritas at home (without corn syrup or artificial flavors): make your margarita base the day before and keep it in a sealed container in your freezer. The mix won't freeze since there's so much alcohol and sugar in it, but it will drop way down in temperature: ours clocked in at 5 degrees Farenheit after an overnight rest. When the party starts, throw your ice in the blender, add your super-cold homemade margarita mix, get it whirring on "ice crush" and you're good to go. The result is sweet-tart, boozy, and totally refreshing.
Notes: For best results, chill the base for the margaritas at least 8 hours before blending. The mixture can be made up to a week in advance and stored in the freezer. Base mixture can be doubled before placing in freezer, but you'll need to work in two separate batches in the blender when pureeing. To make simple syrup, combine equal volumes of sugar and water in a small saucepan and heat until the sugar is dissolved.
- 4 ounces (1/2 cup) silver tequila (100% agave)
- 2 ounces (1/4 cup) high quality Triple Sec or Cointreau
- 2 1/2 ounces (5 tablespoons) juice from 4 to 5 limes
- 4 ounces (1/2 cup) simple syrup (see note above)
- 12 ounces ice (about 3 cups)
At least 8 hours before serving: combine tequila, triple sec, lime juice, and simple syrup in sealable container that will fit in your freezer. Seal and place in freezer at least 8 hours and up to one week (mixture will remain completely liquid)
When ready to serve, add ice and tequila mixture to blender. Blend on highest setting, pulsing and scraping down sides as necessary until completely smooth. Serve immediately.