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Frozen Margarita Recipe/Techniques

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Ok, I'm am a huge traditional margarita aficionado, rocks, silver/blanco tequilla, fresh lime juice and cointreau. However, we are having a party in a few days and a number of the ladies at the party have requested frozen margaritas. I have never attempted such a concoction. Can anyone provide me with some advice? First a decent recipe would be great. Second, some technique tips would be nice. I have a Osterizer Beehive type blender.


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  1. So, I'm not much of a know-how on this, but I can point you in the direction of someone who is.


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