Frozen Cadillac Margarita

How to Make Frozen Cadillac Margarita

1. 1

   Step 1: Prepare glasses

   Rub the rim of 6 chilled glasses with a lime wedge, then dip rims into kosher salt to coat. Set glasses in the freezer or on a tray while you make the margarita slush to keep them cold.

   For this step

   • 2 tbspKosher salt (for rimming)
   • 6 wedgeLime wedges/wheels (for rimming & garnish)
   
2. 2

   Step 2: Combine base ingredients in blender

   Add the tequila, Cointreau, fresh lime juice, agave syrup, and ice to a high-power blender. Use the listed quantities for a 6-serving batch; if your blender is small, blend in two batches.

   For this step

   • 12 fl ozTequila (reposado or blanco)
   • 6 fl ozCointreau (orange liqueur)
   • 6 fl ozFresh lime juice
   • 3 fl ozAgave syrup (or simple syrup)
   • 8 cupsIce (cracked or cubed)
   
3. 3

   Step 3: Blend to slushy texture

   Pulse a few times to break up the ice, then blend on high for 8–12 seconds until you have a smooth, slushy consistency. Avoid over-blending into a liquid—aim for thick, scoopable slush.
   
4. 4

   Step 4: Taste and adjust

   Taste a small spoonful and adjust sweetness or acidity as needed—add 1–2 tbsp agave for more sweetness or ½–1 oz lime juice for more brightness, then briefly re-blend to incorporate adjustments.
   
5. 5

   Step 5: Portion and float Grand Marnier

   Divide the frozen margarita evenly among the prepared glasses. Slowly pour (or gently float over the back of a spoon) about ½ oz Grand Marnier per glass (total listed quantity covers 6 servings) so the rich orange spirit sits on top.

   For this step

   • 3 fl ozGrand Marnier (for floating)
   
6. 6

   Step 6: Garnish and serve

   Garnish each glass with a lime wheel or wedge and a straw. Serve immediately while the slush is firm; if it softens, re-freeze the glasses briefly or add a little more ice and re-blend.
   

1. Rub the rim of 6 chilled glasses with a lime wedge, then dip rims into kosher salt to coat. Set glasses in the freezer or on a tray while you make the margarita slush to keep them cold.
2. Add the tequila, Cointreau, fresh lime juice, agave syrup, and ice to a high-power blender. Use the listed quantities for a 6-serving batch; if your blender is small, blend in two batches.
3. Pulse a few times to break up the ice, then blend on high for 8–12 seconds until you have a smooth, slushy consistency. Avoid over-blending into a liquid—aim for thick, scoopable slush.
4. Taste a small spoonful and adjust sweetness or acidity as needed—add 1–2 tbsp agave for more sweetness or ½–1 oz lime juice for more brightness, then briefly re-blend to incorporate adjustments.
5. Divide the frozen margarita evenly among the prepared glasses. Slowly pour (or gently float over the back of a spoon) about ½ oz Grand Marnier per glass (total listed quantity covers 6 servings) so the rich orange spirit sits on top.
6. Garnish each glass with a lime wheel or wedge and a straw. Serve immediately while the slush is firm; if it softens, re-freeze the glasses briefly or add a little more ice and re-blend.