6 Unique Frozen Margaritas | How to Drink

[@howtodrink]

This episode snuck up on me hard, and then I shot an Afterparty right afterwards! Midnight Local KZbin: kzbin.info Midnight Local Audio: bit.ly/MidnightLocal Vitamix Blender: amzn.to/3MySJGs Imbibe: amzn.to/3MyOtXx Liquid Intelligence: amzn.to/3mmtRH6 The Savoy Cocktail Book: amzn.to/3Kvt8eZ Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW Margarita: kzbin.info/www/bejne/rH2wmoSlr7KWi9E Tasting every possible Margarita: kzbin.info/www/bejne/pafFq4J-gbGZipI Skunk Weed Margarita?: kzbin.info/www/bejne/aXbQdYOFm9VglbM

[@mmwosu]

In your line of work it’s probably a good thing that you’re a self-proclaimed lightweight. You get a strong sense of when it’s time to 🛑🙅‍♂️

[@garrettkajmowicz]

Do you ever replicate the recipes again when you are sober just to make sure your assessment is correct?

[@MichaelCasey1988]

Hey brother could you do a video on how to make a Pisco Sour. I live across the street from a gentlemen from Peru who says that's their nation drink and I'm curious on how to make it

[@delvint9966]

figured you were a light weight, but its probably better and to be fair, I can only drink a tad more than you and not be drunk sooo also a light weight :D but drunk Greg is great to great video.

[@Slashenaar]

Re:Pecan: In Texas the joke is that one is a nut from the native people's word Pakaana and the other is something you use to skip stops on a road trip.

[@Xander-oo9td]

Now I have to leave work, make all these, and sit outside and drink them. Oh noooo

[@howtodrink]

it's 5 o'clock somewhere

[@jaywaverly1]

​@How To Drink its always five o clock in my mind😅

[@jaydub2971]

Preferably on your front porch swing

[@walterbrooks2329]

Thoughts and prayers ❤

[@amywill9185]

Its 730 here in India and I really want a margarita now! Lol

[@MrHamglove]

PSA: If you’ve ever tried to recreate your favorite restaurant’s margarita and failed, try making it again with aged lime juice. Juicing your limes in the morning or day before gives the juice a much more “matured” lime flavor that you’ll find in almost every hole-in-the-wall Mexican restaurant with dynamite margs. This is more noticeable on the rocks, but still worth doing for frozen margaritas.

[@LordRae]

You can make lime "Super juice" too and get a similar taste.

[@MrHamglove]

Is it like a lime juice reduction/concentration? Never heard of it, I’ll have to look into it.

[@TheWhiteDragon3]

​@@MrHamglove"Super juice" is a term coined by Kevin Kos (who has the best video on it) for a method to get the most juice out of a citrus fruit by soaking the zest in citric acid to draw out the essential oils and then blending and straining out the solids. The result tastes exactly like citrus juice, but you get way more of it.

[@MrHamglove]

That’s pretty fucking cool. I’ll give his video a watch, thanks for the info!

[@jimelliot4904]

Do you age in the refrigerator or at room temperature?

[@Default78334]

I once went to a fancy restaurant where they did their frozen margaritas tableside using liquid nitrogen. There's definitely the showmanship aspect to it, but it also lets you get that creamy frozen texture without diluting the cocktail excessively.

[@khloeg1649]

oh that sounds amazing actually

[@RiceWarrior34]

@@khloeg1649 ditto, i want one right now!

[@CraftyChicken91]

Pretty sure that's frowned on these days. Some girl in the UK got a permanently destroyed stomach because she ended up consuming some liquid nitrogen.

[@snorpenbass4196]

Ironically, I like Himalayan salt _because_ there's iron in it, because I can't eat red meat and a lot of various veggies. So it actually helps me keep healthy because it's not as pure as regular salt. 😁

[@ItzzzBeamo]

So you’re saying the salt is…. Irony. *badum tss*

[@kludwick7397]

My father discovered Jimmy in the late 70s and fell in love. I’ve been a Parrothead all of my life. Back in the 80’s, he traveled to Key West to the original Margaritaville where it was barely a souvineer stand and purchased a postcard that I still have in my possession to this day. On that card is a “treasure map” style illustration describing Jimmy Buffet’s perfect margarita. It is the same recipe as what you made (except he explicitly says it needs to be on the rocks). You skipped the extra 1/2 oz of Cuervo white per drink that is added “for that extra bite”. It increases the tequilla taste, but still leaves it incredibly drinkable and very strong. My parents made them at their wedding celebration and got my grandmother absolutely trashed off only a few. This is how I’ve made margs all my life and will continue to do so.

[@xatlern]

The rim joke reminded me of the first time I ever heard of using tajin/spice for the rim. I was at a Mexican restaurant with friends and someone ordered a margarita and then asked the waiter for a "spicy rim" and I had to restrain myself from asking her "what did you just ask that man to do to you?" 😂

[@isocle]

This episode could also be titled, "Watch Greg Scare Everyone Cutting Limes in the Air Like A Maniac"

[@mikeoates2126]

I remember "Grampa" Dave in college making frozen margs with one can of frozen limeade, the same quantity of tequila and frozen strawberries. I guess then about ice to fill the carafe. Oddly, don't remember much after they were made.

[@jonohanks8933]

This summer, I'd love to see Greg do a variety of Micheladas. The basic and then the wild ones.

[@NikolasH937]

Do it, Greg! Do it!

[@Pxtl]

Greg so rarely touches on savory drinks I'd love to see him do more of those.

[@nickschuman4652]

At my work we do regular Clamato, mango chamoy, pineapple, and tamarindo

[@biancabrooks280]

Go extra crazy, start putting spicy candy and shit in it. A whole slice of cake.

[@Groovebot3k]

"I grew up with scramblevision and the first era of the internet" Never have I related to Greg more.

[@FunctionallyLiteratePerson]

I would definitely suggest getting the Smuggler's Cove book as well, especially since rums are so misunderstood. Lots of drinks and I love the detailed acknowledgement and history of imperialism related to the development of rum.

[@chicagojoeschuller9940]

The frozen margarita machine was invented by Mariano Martinez in Dallas, Texas in May of 1971 after hearing complaints about the margaritas in his restaurant being too watered down.

[@juliaaves722]

I was about to comment this. Mariano’s is still in business today and is very good!

[@xbarrettx83]

@@juliaaves722 every time I’m back home in Arlington I hit it up off 360

[@JC-kh7tz]

Mr. Martinez was in a 7-11 and figured why couldn’t he put a margarita in it. Genius! And yes, still a good place to eat. The machine is in the Smithsonian.

[@devinphillips9704]

By sheer coincidence, the first time I ever had a frozen margarita was AT Mariano’s, about 20 years ago.

[@benwhite5452]

Definitely going to make the frozen paloma when I can. I love a paloma made with fresh grapefruit juice and/or higher quality grapefruit soda that emphasizes the grapefruit. Love that Greg is feelin' fine around the Gregarita tasting and has multiple margs to go haha

[@Chzydawg]

Unrelated, but not totally… Hemingway daiquiri works really well in the frozen style, especially since it’s quite boozy and sharp to begin with as well containing a good amount of sweetness from the maraschino liqueur. Blending with ice almost just turns into a normal measured daiquiri, so balances really well.

[@RoCrown]

I make a lot of slushy drinks and I find using an emulsifier like a tiny bit of xanthan gum helps keep it all incorporated and slushy-like.

[@IamShade777]

Meredith's response to "See you in the comments" ::wink:: followed by asking her, "was that good?" Was perfect. I love it when Greg is drunk and Meredith essentially plays bemused babysitter 😂😭

[@Maxwelllewis92]

Hey, Greg, cool bitters ;) Those Caramelized Raisin bitters are FANTASTIC in a London Sour. The Sycophant bitters are top notch general purpose orange bitters (orange and fig). Use them everywhere! And the Attawanhood #37 bitters make a mean manhattan and old fashioned. Let me know what you think! (Also, fun fact, those Crude X Caramelized Raisin bitters were the inspiration for the Nakatomi Sour)

[@LordRae]

Lately I've been enjoying Strawberry Lemonade margaritas. Costco has this Strawberry lemonade that comes in a big jug. It's a bit too strawberry for me and not as much lemonade so for the drink I do 2oz of tequilla, 1 oz of Lime juice and fill with the strawberry lemonade. Shake and it's spectacular.

[@TG-nd9rj]

I grew up being obsessed with slushies, and to this day the crushed/blended ice has my favorite mouth feel of any drink. Very excited to try these (and give my own twists) this summer!

[@melegaunt01x]

Now do an episode on recipes that require a batter, like hot buttered Rum! You rock and I love your content.

[@rumbleinthekitchen_Amy]

He has! I can't remember the name of the episode but it's in his catalog.

[@melegaunt01x]

@@rumbleinthekitchen_Amy whaaat?! I haven't found that one yet!

[@rumbleinthekitchen_Amy]

​@Michael Harcrow I just looked and there is one called Hot Buttered Rum but he also good one called 4 Best Cozy Drinks for the Holidays.

[@melegaunt01x]

@@rumbleinthekitchen_Amy thanks!

[@naturalist10000]

He actually did a batter for one of his Yellowstone Bourbon cocktails.

[@druidOcelot]

me n greg agreeing on grapefruit is the best thing i've learned today. i LOVE grapefruit and want it to be that big flavor in things. as such, that frozen paloma sounds phenomenal

[@Christoffer00]

You doubled all of the frozen Margarita ingredients except for the ice according to the recipe on Diffords guide. Might be why it turned out to not be 'slushy' enough

[@scrooglemcdoogle]

One of the best frozen margaritas I've ever had was at Disney's EPCOT of all places in the Cava del Tequila, the frozen avocado margarita.

[@BHPhillips1]

Funny enough my most memorable frozen margarita was also in Epcot haha

[@RennacBTW]

I love a nice frozen marg sometimes. it hits different than a normal regular spec marg. Sometimes you want a steak. Sometimes you want a burger. They can both exist.

[@TheAngelofDeath78]

GA boy here. We argue about the whole Pecan/Peecan thing all the time in the south as well. Personally a Peecan is what my grandfather used when the outhouse was occupied.

[@BlakeATucker]

Sought out to this video today, the day that Jimmy Buffett passed, to pay my respects with a good frozen marg. A true troubadour!

[@adde9506]

Can we get a Chambord episode? Or a Chinola episode? But for drinks with only 3 or 4 ingredients... I love drinks with fun flavorful liqueurs, but they're always in drinks with so many ingredients they just aren't affordable to do at home.

[@maddieb.4282]

Ditto!!!!!! I LOVE Chambord

[@TrueRomancer04]

Great episode! I look forward to the After-party just to see Greg absolutely sloshed! 😁

[@HealthyDisrespectforAuthority]

The very best margaritas I ever had was waaaaay back in the early 80's. It was a standard silver tequila with roses and triple sec but instead of ice, they used frozen honeydew melon and sugared the rim. It was almost a smoothie, like that last one your made, and it was served in what looks like a short hurricane glass.

[@bigboylikesalsa]

I’ve recently bought the Gritona purely on the bottle and a little research it’s woman owned company, and it’s become my new favorite tequila. Great flavor and incredibly smooth. Good sipping tequila and equally great mixed. If you see it, try getting it.

[@kareningram6093]

Looking forward to the Afterparty on this.

[@codymclellan9542]

Greg, Have you ever considered cataloging some of your recipes into a book? Love your videos and would like to have an easy to grab guide to some of your favorites!

[@brandonp7503]

I've actually thought this before.

[@AnastasiaThemis]

I remember reading that a Frozen margarita came from Mariano Martinez in the 1970s. He turned a soft serve machine into a margarita despensor because it was quicker to make it up from the machine then by himself. Not sure how true that is, but it's at least what I've heard and reading it I didn't see too many counter sources.

[@Chzydawg]

I bought a vitamix blender a couple years back as a way to make tasty, healthy and filling smoothies to help lose weight. Nowadays though, it’s almost exclusively a “I want a drink, but don’t want to expend effort” cocktail maker. I have heard you can get a muddling jug that has a blunt blade so instead of blitzing it just crushes…might be the go for mojito weather.. I’ve made my fair show of frozen margs, and in my opinion the best way to make them is to lose all self control and over pour everything, forget expensive ingredients, basic tequila is your friend. Fresh lime juice, half decent tequila, cointreau and possibly simple syrup if you’re a simpleton. Fill the blender with ice at least half way, start with a reasonable 2-3x recipe and then season with the “accoutrements” until you reach the desired flavour. Its not classy, but it is effective. Same method works wonders with every frozen cocktail delight, the only one I would hasten caution with is the Hemingway daiquiri and that’s because all self control was lost when making the standard recipe, that when you incorporate blitzing with ice it almost returns it to some reincarnated delight of a regular frozen daiquiri experience.

[@robbieharris8758]

Yeah tbh I like these kinds of episodes a lot more than the themed drinks, especially when its themed around games/shows that you guys dont really know about. Love to see the passion and not so forced for clicks!

[@skyman31076]

I LOVE crude bitters. Love being able to go to their classes since they’re local to me in Raleigh, NC

[@trencehumphries645]

Honestly I love when you both go off script and you just make some stuff you think will just taste good

[@Disavowedagent47]

Coconut telegraph is his best. Changes is attitude/Changes in Lad, little miss magic and it's my job. Hit me like a brick in the heart

[@ericbnielsen]

My mom’s family makes Bourbon slush in the summer. 7c water, 2 6 oz cans frozen OJ, 2 6 oz cans frozen lemonade, 2 cups sugar, 1-2 c bourbon I use Jim Beam, 2 cups hot tea made with 3 tea bags. Dissolve sugar in tea put everything in a 5 quart bucket and freeze. Stir a few times until slushy. Eat slowly because you can easily get drunk.

[@bradjensen4927]

My favorite Margarita Recipe: One whole fresh Peach, pureed (minus pit), 2oz Premium Reposado Tequila, 1oz Blood Orange Liqueur, 2oz Orange Juice, 1oz Lime Juice, Ice, No Added Sugar! Delish!

[@Jaja111389]

Fun video Greg, always enjoy making margaritas. Can’t remember if you’ve featured it in other margarita videos but I always swap simple out for dark/Amber agave syrup. I feel it helps add the needed sweetness to counter the limes while elevating the tequila

[@Adam684]

This was such a fun episode ... Thoroughly enjoyed this one!

[@vismundcygnus2800]

Mezcal and Yellow Chartreuse always do wonderful things together!

[@darthmagnum2007]

It wasn't frozen, but one of my favorite margaritas I've ever had replaced the curacao or triple-sec with Chambord, while maintaining the silver tequila. THAT was a fun twist, and paired nicely with the ghost pepper-habanero steak fajitas I was having.

[@smokey8301]

seeing "Smokey!" pop out at me during the tasting notes of Dave's Special got me for a second

[@MrRedisaninja]

I just finished reading "A Good Drink: In Pursuit of Sustainable Spirits." In it, there was a chapter on tequila and mezcal. Due to unsustainable growing practices, the type of agave used in mass produced tequila isn't always available. This is where the concern about 100% agave comes from.

[@lmsmith015]

I'm not usually a paloma fan, but this episode makes me want one!

[@BadChaka94]

And now I have to run to the store for paloma ingredients on my lunch break. Good stuff Greg!

[@michaldziurman8815]

When it comes to blender frozen drinks my favorite is: - Frozen strawberries - Mint leafs - Vodka (Chopin preferably but good Polish vodka will suffice) blend with out ice and serve.

[@JoeShotkus-jl3vm]

For what its worth, the beergarita is really texturally different when done with a margarita from a slushy machine. I think you need the sugary density of the slushy marg vs the blended ice marg you made, it shouldn’t separate in the way your blended one did. Would love to see an episode on the slush machines, there’s a whole sugar content calculation to get the texture right.

[@zikifer]

A friend of ours had a Beergarita mix that was tequila, Corona, and one can of frozen limeade concentrate. It was actually not bad and stupid easy to make. Don't remember the measurements though (if we even had any lol).

[@anitafowler524]

From the limeade can equal parts limeade tequila beer any beer. Put in blender with ice. Salt rims if u like or half salt

[@maddieb.4282]

@@anitafowler524equal parts of each will make a horrid tasting predominantly tequila mixture

[@Cosmosis]

My parents just gave me their old patio furniture and the weather is finally going to be warm this weekend. Finally a great time for a frozen cocktail 😤

[@andrewminegar]

The Paloma sound like a mix between a margarita and a greyhound!

[@jamesjdog]

What a Cracking episodes, everything Blended so well together; and flows beautifully.

[@JustinDavis-yq5fx]

I'm from North Carolina (BTW Raleigh, NC is the birthplace and current residence of Crude Bitters. Craig and Lindsey at Crude are awesome and you should absolutely get more of their product!). I have always said Pee-can when it's something like Pecan Pie or a pecan sandie , but if it's something like a caramel pecan flavor, I say Pe-can. I'm southern and it's still pretty much a case by case kind of thing.

[@daalelli]

That smile at the very end!

[@stephenrashbrook7667]

even when you are snookered you are great to watch.

[@aidanboyle7374]

A gimlet is one of my favourite drinks, so I'm very happy to have something else to use lime cordial in

[@Syco108]

Dude be crushin' on Dave

[@rhys4614]

A episode with Dave Arnold would be amazing a masterclass episode!

[@bobichuk]

The other night I made a drink that is definitely closer to a juice shake than a margarita. I just used some frozen syrup sludge from a can of limeade concentrate and pretended that it was ice, simple syrup, and lime juice in correct enough proportions. Besides that I just used some tequila and an egg white to give it a nice silky texture. For a 3 ingredient 20 second cocktail without a blender, I highly reccomend.

[@deejayk5939]

Love this and you are fun to watch. So much info in your presentation

[@erinexplosion]

As someone with a very wimpy blender, I'm a fan of Ina Garten's frozen paloma recipe (with slight adjustments, since she uses a 1:1 simple). You freeze the juice/tequila mixture overnight and blend with ice and pinch of salt. Cheers!

[@TimBaker]

My wife is from Mississippi, and insists that "puh-KAHN" is the correct way to pronounce "pecan," and is the only way she ever heard it growing up. My mom is from Louisiana, and says the same thing.

[@jtf2dan]

YAY!....about time to cover the slushy drinks for summertime!

[@dmangTV]

the after party to this is gonna be epic lol

[@BeauYarbrough]

The Squirt Paloma -- how it's actually consumed in Mexico -- is pretty great and is my wife and my preferred alternative to a rum and Coke when we want a quick weeknight drink. I never see anyone acknowledging it on cocktail KZbin, so thanks for that. I think everyone should try it the "real" way instead of just going for the "elevated" ones that a lot of cocktail books push -- it may be the Mexicans know a little something about tequila!

[@naviproductions]

yes the playa betty frozen paloma!! so so good

[@jonmoldenhauer347]

Thank you for answering my question from a few weeks ago on triple sec vs. curacao. Also those were some great references in the tasting notes for Jimmy's Own, and you are right A1A is possibly his best album.

[@frankjamesdra]

I got obsessed with margaritas after watching one of your videos on them. I had to find the best version I could with the ingredients I could find. Rural South Dakota...so you know. Now I'm probably going to get obsessed with these.

[@slindish]

It'd be fun o see you make a few random cocktails from the Dave Arnold book. Even opening to a page at random and then trying it out.

[@fredathompson50]

I had a blue Margarita Corona whatever you want to call it, Mexican bulldog. In Arizona, With a straw. I did stir it I absolutely loved it.. Not a drinker but as you can see I'm looking up recipes for that particular drink.. Love you guys thank you

[@montyschosengamer7478]

I love it when yall talk about cole porter/delovely music

[@jayleno2192]

In some parts of Mexico they use a damiana liqueur instead of triple sec. It's pretty hard to find in the US, but you can easily buy damiana herbal tea and make your own liqueur. Another option is Agavero which is tequila with damiana flavor added, but I don't like that stuff very much.

[@dcus55]

Never done them before the last snowstorm in early March using fresh snow. Rumor has it Hacienda Ranch in Plano was the originator of the frozen margarita machine.

[@alexgilbert99]

never gotten here so soon after posting! love your content! made me start my home bar!

[@RamenEnjoyer404]

Part of the reason Dave's cocktail came out so perfectly frozen, is because of the salt you add before blending. salt, and by extension sugar, mix with the water, helping to create that slushy texture.

[@howtodrink]

Dave himself has confirmed to me that the salt has nothing to do with the texture.

[@RamenEnjoyer404]

@@howtodrink wait really?! Damn here I am spreading misinformation. I really should re-read his cocktail book

[@mattia_carciola]

That was an interesting episode to be prepared for the summer

[@bonefat21]

I sometimes think back to your displeasure at the beer margarita back in your beer cocktails video and laugh.

[@cyro8039]

The first frozen margarita came from Mariano's in Texas in 1971 by Mariano Martinez

[@stevenneice6720]

Been waiting months for this day. Thanks

[@coreymartin9630]

I love the aesthetic of sitting on the beach with a frozen drink. Maybe it helps it stay cold for longer but I don't think slushiness needs any real purpose other than the aethetic

[@thaynehansen7079]

Would love to see some drink recipes for the Ninja Creami. I got one recently and have been loving it!

[@joeshapiro8365]

Hey greg, try smashing the ice in a bag before blending then adding a couple whole cubes. Creates a much slushier texture!

[@adamlopez2275]

The salt is what helps get the consistency of the slushy. Since it slits into two ions when dissolved, it exerts twice the osmotic pressure as the same amount of sugar or alcohol. The freezing point of the water will also decrease proportional to the osmolaity or osmotic concentration.

[@TitaniusAnglebard]

IT WAS SO MUCH FUN!!!!!!!!!!!!!

[@pete70091]

Greg, I was always using patron but having been using Casamigos lately. I really like it.

[@Iosis6]

Excellent episode! I'll have to give a few of these a try! One of the best margs I ever had was at Lulu's in Orange Beach. It was a Jimmy Buffet margarita with the same ingredients but they muddled the limes. Never was able to reproduce it myself.

[@ryanknowles6280]

killed it this episode, love it

[@andhag]

Love these positive and fun episodes! Now I'm thirsty.

[@victorvannatter312]

I’m a lightweight too Greg. One zombie or hurricane and I’m feeling juuuuuust fine. Those are both very strong drinks but still. For some reason a New York sour hits particularly hard too

[@GutsBatman]

31:36 Gotta catch them all. Don't know enough about Pokemon to know if a "Drinks of Pokemon" episode would work at all, but that line had me going back in time. I appreciate the little pop culture nuggets, intentional or otherwise, in these episodes. Also, I didn't count the amount of ice cubes used in this episode but damn...He used all of the ice!!!

[@josephschultz3301]

Given that I love the taste of lime, I'd probably love the Gregarita. Send one down the counter, Mr. Tibbs!

[@Trolface1266]

Shout out Cointreau! one of the best!! i studied in the city where the original factory is, very cool!!

[@rachelclaw]

The place I work at sells beer ritas, and those bottles are a *pain in the ass!* We're usually pretty busy, so we're bringing glasses like those 3 or more at a time, and the bottles shift around as you move and make it really hard not to spill.

[@koelekahuna9370]

So surprised to see Greg get hammered almost immediately, especially after the matrix where he seemed to hold hid own for a while.

[@chrisclark9209]

Crude's Rizzo(grapefruit/rosemary) bitters is my go to for gin cocktails.

[@josiahbuchmann3078]

Gonna call this one the Gregarita. hands down my favorite name of a drink now

[@danielbarnes8613]

a thick frozen margarita is just more fun and vacation energy

[@michaelklaphake4093]

Been drinking the frozen Paloma for the last month. My mom didn't love it so I added a sprig of spearmint and it's unreal. I don't understand how a prefect drink gets better but I think it does