Who to use a frozen margarita machine9/10/2023 ![]() ![]() Garnished with a salted rim and lime wheel, the frozen Margarita is more than a happy hour staple or hot weather refresher: It’s an enduring symbol of carefree hedonism, no plane ticket (or mask) required. We like to use a blanco tequila for our frozen margarita, but for an even smoother cocktail experience, choose a reposado or añejo, he says. Choose from Same Day Delivery, Drive Up or Order Pickup plus free shipping on. “You want something with thick walls to keep the drink cold.” The key to the perfect frozen margarita is a quality, 100 blue agave tequila, says Michael McGee, beverage manager at Ponte Vedra Inn & Clubs in Florida. Shop Target for frozen margarita machine you will love at great low prices. “Any longer and you’ll heat the ingredients, resulting in a watery drink.” He recommends pouring the mixture, with a “barely melted soft-serve” consistency, into a pre-chilled glass, preferably YETI’s insulated tumblers for backyard barbecues. “That seems to be the sweet spot,” he says. Tober blends on the lowest speed for five seconds, then hits high speed for 10 seconds. ![]() When building the drink, add the liquid components to the blender first, followed by the ice. A good frozen should have space and vibrancy.” “A lot of frozen drinks just taste like the sound of recording a band with the microphone next door under a cardboard box. For other frozen cocktails, Estopinal says pasteurized or store-bought juice is “okay, and sometimes way better” than fresh, depending upon the season and availability. “You’ll always need more than you think,” he says, “so I generally use one part sweet to three-quarter parts acid.” (Martinez added simple syrup to his converted Margarita machine to help with freezing, too.)Īt Nickel City, Tober uses a 3:1 blend of Persian and Key lime juices (both varieties are available at most Latin markets), and equal parts Cointreau and simple syrup to balance sweetness and acidity. Capoferri, meanwhile, recommends skewing sweet when making any frozen cocktail, to compensate for dilution. “My philosophy is to achieve a concentration of flavor, sweetness in balance with acidity and fruity aromatics from the citrus,” he says. When ready to serve, add the ice and your premade mixture. Estopinal suggests using a spirit between 80 and 90 proof to keep the cocktail balanced. If you have the time: for a smoother, less watery consistency, combine all of the ingredients (minus the ice) and freeze the day before serving. More Recipes →īesides ice, tequila can make or break a frozen margarita. A perfected frozen take on the tequila classic. ![]()
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