Oh folks, can you stand it? It’s. Almost. Margarita. Weather.
Margarita weather ALSO means that it’s linen and white clothes weather, drippy fish tacos on the back porch weather, read your favorite book (To Kill a Mockingbird, obvi) while sitting outside covered in sunscreen and also mosquita spray weather, and, my personal favorite, black cherry-slash-green apple snocone weather.
I didn’t even know that I liked tequila until I tried silver tequila, and then I literally wanted to drink the whole bottle right then and there.
Some of y’all are thinking, oh, oh tequila. no nonononononononooooooo. (because there was that one night when you turned 22 and you went out dancing with your friends at that blues bar and met Morgan Freeman and then took so many shots that you ended up dancing on top of a car while it was driving through downtown at 2.3 mph.. oh wait…)
But before you say “nooooooo” let me FIRST tell you that this has NO sour mix involved AND is a truly refined cocktail for grownups and not at all like the tequila you may or may not have thrown up for two days straight that night in college. 
This margarita recipe is refreshing, a little tart, and tingles in all the right places. You get me?
Anyway, while we were down at the beach, even though it was crazy freezing and totally rainy I made a batch of my favorite frozen margaritas because, um, day drinking.
I have a go-to recipe that sometimes I make 2-7 times stronger than usual because, um, day drinking.
This, however, is the regular old go-to. It’s a frozen silver tequila margarita, with a little triple sec, some lime, and a little sweetener. Y’all. I hope hope hope the weather is warm enough to make where you are this weekend, and if not, save it for another day when it is!
- 4-5 cups ice cubes
- 1 cup silver tequila
- ¼ cup triple sec
- ⅔ cup fresh lime juice (from 5 to 6 limes)
- 1-3 Tablespoons Stevia OR ¼ Cup simple syrup
- FOR SERVING
- 1 lime wedge
- Kosher Salt
- Mix the alcohol, ice, lime juice, and sweetener in a blender until frothy and smooth.
- Serve by wetting the edge of your double glass and then rimming in kosher salt.
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