Frozen Margaritas - Single 1oz Recipe

Prepare the glass

Choose a 10–12 oz margarita or rocks glass. Rub a lime wedge around the outer rim of the glass where you want the salt to adhere. Pour the coarse salt onto a small plate, then gently press and twist the glass rim into the salt so it forms an even ring. Set the glass aside in the freezer or refrigerator while you make the drink to keep it chilled.

Measure and juice

If using fresh limes, squeeze enough to yield 0.75 oz (about 1 small lime). Measure 1 oz blanco tequila, 0.5 oz triple sec (or Cointreau), 0.75 oz fresh lime juice, and 0.25 oz simple syrup (or agave). If you prefer a slightly sweeter margarita, use 0.5 oz agave instead of 0.25 oz simple syrup.

Blend

Add 1.5 cups of ice into a blender. Pour in the measured tequila, triple sec, lime juice, and simple syrup/agave. If you prefer a slightly softer texture, add up to 0.5 oz (1–2 tbsp) cold water. Secure the lid and pulse a couple times, then blend on medium-high for 8–12 seconds until the mixture is smooth and slushy. If the mixture is too thick, add 0.25–0.5 oz cold water and blend again for a few seconds. If too thin, add a small handful of ice and re-blend briefly.

Taste and adjust

Taste a small spoonful (or tilt the blender slightly to sample). Adjust sweetness with an additional 0.25 oz simple syrup or agave if needed, or add a splash more lime juice if you want brighter acidity. If adjusting, blend briefly to incorporate.

Serve

Pour the frozen margarita carefully into the chilled, salted glass. Garnish with a lime wheel or wedge on the rim. Serve immediately with a straw and/or a short stirrer.

Notes

For fruit-flavored frozen margaritas, replace up to 0.5 oz of the ice volume with 1–2 tbsp fresh or frozen fruit purée (strawberry, mango, etc.) and reduce water slightly. For a single 1 oz pour this recipe yields one cocktail (about 8–10 oz finished volume depending on ice density).