Classic Frozen Margarita Recipe (2024)

This Classic Frozen Margarita Recipe is the unofficial adult beverage of summer in my house. So simple and easy to make, I can have a tasty margarita in hand and my feet kicked-up in 5 minutes.

It’s also great for Cinco de Mayo, Taco Tuesdays, and really anytime you want a refreshing drink that pairs well with Mexican food. If you like margaritas, you should also try this Texas Margarita.

When the weather gets hot, I start craving something more than just a glass of tea or soda. I mean, those are great, but hot days call for a restaurant-style frozen margarita.

There’s just something so summer-esque about a crushed ice, lime, and a shot of tequila. And I live for that first salty sip–all the way to the last drip.

Plus, if you’re a regular reader here, you know how much I love Mexican food! There’s nothing better than a classic margarita to wash down a delicious serving of chicken tacos.

If you want another way to have that margarita flavor, try my Party-favorite Strawberry Margarita Poke Cake.

Ingredients

I will be honest, for years, I really didn’t know how to make restaurant-style frozen margaritas. I had to get my fill at Mexican restaurants.

But no more! It turns out margaritas are really easy to make so now I can make these at home in just minutes whenever I want. You just need a few simple ingredients.

What I use:

• 1 shot Tequila
• 1/2 shot triple sec
• 4-6 fresh limes
• 2 cups ice
• Salt for rimming

Substitutions and Variations

Tequila: It isn’t a margarita without tequila so don’t sub this ingredient out. You can, however, choose what type of tequila. Tequila blanco (also known as silver) and Reposado are touted as being the best tequilas for margaritas, but use what YOU like.

Triple Sec: Here, you have some flexibility. You really just need an orange liqueur. So, if you don’t have triple sec, you can substitute cointreau.

Sweetener: I like my margarita salty and unsweet, but if you prefer a little sweetness you can add some agave nectar or a simple syrup.

Serving Tips

You can definitely enjoy a margarita in any glass you already own. However, for the full Mexican restaurant experience, invest in some inexpensive margarita glasses.

The wide rim of a classic margarita glass gives you plenty of surface space for the salt, which is a key component for the delicious flavor!

How to Make a Classic Frozen Margarita

As I mentioned, I was pretty intimidated about making my own margaritas. If you feel the same way, here are step-by-step instructions (with pictures!) to walk you through making this classic co*cktail.

Once you make your first batch, you’ll realize how easy it is and you can just use the “Jump to Recipe” button at the top of the post to get right to the recipe card.

Or, depending on how often you’re enjoying a margarita, you might just make them from memory!

Step 1

Juice limes over two cups of ice cubes. If they’re not super juicy, you can microwave them for 15 seconds to make them more juicy. Or, if you just hate juicing lemons, you can get about a cup of that pre-juiced lime juice from the grocery store–I’m not judging (but fresh lime juice does taste better).

Step 2

Add triple sec and tequila. I personally have no preference for alcohol brands. I mean, I can taste the difference between different wines, but when you put lime and ice in with some salt and tequila–I really don’t know that I can taste the different tequila flavors.

Step 3

Blend. Now, this sounds simple enough, but you want to blend really well. I used my trusty immersion blender. Cheap little workhorse makes perfectly crushed ice for margaritas every time.

Blend until it’s a nice slushy consistency. You want it just enough that the big chunks are broken up but before it’s completely liquefied.

The immersion blender is perfect for a single margarita, but when I’m making them for a group, I use my regular blender.

Step 4

Rim glass with lime. Now this is a trick I learned from watching the bartender at my local Mexican Restaurant.

I just rub a slice of lime around the edge of the glass–and then I get a bit of lime with my salt instead of lame-ole water.

Step 5

Dip the rim of the glass in salt because the salt rim is key to a good margarita. The coarser the salt, the better. I use coarse kosher salt.

Step 6

Pour blended mixture into glass. No tricks here, just a simple matter of making it easier to drink your classic margarita. To add just a splash of color and pizzazz, place a lime wedge on the edge of the glass.

Step 7

Kick your feet back and enjoy!

If you’re making margaritas for a crowd, prep the glasses but add the margarita mix to a pitcher so guests can easily serve and refill themselves.

📋 Recipe