Name: Classic Frozen Margarita Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup tequila (8 ounces); ¾ cup Cointreau or triple sec (6 ounces); 1 cup lime juice (8 ounces); 2 ounces simple syrup; 6 cups ice; Garnish: salt for rim (lime wedges)

Cocktail

This post may contain affiliate links. Read our disclosure policy here.

This frozen margarita is the easiest way to turn your kitchen into a mini vacation—blender required, passport optional.

Made with tequila, fresh lime, and plenty of ice, this frozen margarita is cold, classic, and ready in minutes. Make it once, it's going to be your go-to!

two frozen margaritas in glasses with lime wedges

Restaurant-Worthy Frozen Margaritas

Let me set the scene: it's over 90 degrees here in New Orleans with humidity in full swing, which means the only thing standing between me and a meltdown is a blender and some tequila.

Enter: the frozen margarita. I whipped one up with whatever I had on hand-tequila, lime, triple sec, ice-and suddenly I wasn't sweating on my patio, I was sipping in Cabo. There's something about that slushy, citrusy swirl that fixes everything. Trust me.

Ingredients

Everything you need to make a frozen margarita is in the recipe card below, but here are the basics of what you'll need and why I'm using them:

Tequila: use your favorite brand of Blanco or Silver.
Cointreau or Triple Sec: gives a sweet, citrusy element to this margarita. Learn more about the differences between cointreau and triple sec here.
Lime juice: freshly squeezed is a must!
Simple syrup: for a touch of added sweetness.
Ice: for that delicious slushy texture.
Garnish: a salted rim + fresh lime wedge give this margarita its signature flair.

Running low on ingredients? Try my frozen lime margarita instead, made with limemade concentrate.

Best Ratio for Frozen Margs

This is the easy-to-remember ratio I swear by to get a restaurant-worthy frozen margarita every time: equal parts tequila and lime juice, a splash of triple sec, and a touch of syrup. This blend hits that sweet-tart-boozy balance without tasting watered down or too sweet.

How to Make a Frozen Margarita

Grab your blender and some ice! Here's how to make the ultimate Frozen Margarita, plus a few tips to ensure the perfect sip:

Prep the glasses
If you're doing a salted rim, start by preparing your glasses first so your guests can enjoy a sip right after mixing everything up.
Blend
Pour all the ingredients into a blender jar and blend on high until it's smooth and slushy. If you're prepping ahead, you can measure everything (except the ice) into the blender and stash it in the fridge until you're ready to blend it and serve. An insulated pitcher is really helpful for Frozen cocktails!
Pour & Garnish
Pour the frozen mixture into prepared glasses and garnish with a lime wedge for added flavor. Sip and enjoy!

Preventing Watery Frozen Cocktails

Nothing kills that 5-star vacation vibe like a margarita that turns watery after 5 minutes. Use plenty of ice, blend until thick, and serve immediately. If you have leftover, keep the pitcher in the freezer and give it a quick stir before serving to revive the texture.

Making a Single-Serve Frozen Margarita

Just want one frozen margarita? I've got you covered! You'll need 1 ½ ounces tequila, 1 ounce lime juice, 1 ounce triple sec, ½ ounce simple syrup and ½ cup of ice. Follow the same steps above and keep the blender close by for a round two.

closeup of a frozen margarita in a salt rimmed glass

Garnish Like You Mean It

A salted rim, lime wedge, and a sprig of mint are classic. But I love to go full beach bar decor with my margs. I'm talking a Tajín rim, a paper umbrella, or a skewer of frozen fruit on one of those cocktail picks shaped like a palm tree.

More Frozen Margarita Recipes

Cool soaring temps with a blended strawberry margarita, a sslushy watermelon marg or enjoy a guilt-free frozen skinny margarita. Got a can of lychees? This frozen lychee margarita will really make you feel like you're sipping in paradise!

What to Serve with Frozen Ritas

Keep the summer vibes going with my cajun shrimp tacos with avocado and authentic street tacos, or lighten things up with taco lettuce wraps and a cool scoop of cucumber salsa on the side.