Thirsting for the nation's best margarita mix? Liters of Mayson's Frozen Margarita Mix are available for purchase via our online store. Store it in a sealed container for a week or for up to a month in the freezer. Add 1/2 cup of lemon juice and 1/2 cup lime juice to the cooled sugar mixture. Pour it into a jar and let it come to room temperature. Just add your favorite tequila, blend, and then pour into a salt-rimmed margarita glass. Simmer 2 cups of water and 1 cup of granulated sugar over medium heat until it is fully dissolved. Pour the mango mixture into the glasses and garnish with a lime slice. If desired, use a lime wedge to moisten the rims of the glasses and then dip the rims in a small plate of salt. If the mixture is too thick to blend, let it sit and melt for a few minutes. Mayson's Frozen Margarita mix is a concentrated cocktail mixer – each liter makes over 30 drinks. For the frozen margarita 1 cup crushed ice 3 ounces 100 agave silver tequila 1/4 cup fresh lime juice 1/2 teaspoon orange liqueur, such as Grand Marnier. Add the ice and blend to the desired consistency. Or make a tasty virgin margarita to serve at family friendly parties.Ĭombine Mayson's Frozen Margarita Mix with one of Mayson's Fruit Flavors, such as Mayson's Raspberry Puree, to make a fruit flavored margarita.įor additional margarita recipes and information on how to make a margarita, click here. Mayson's Frozen Margarita Mix is specially made for use in blenders, frozen machines, and granita machines.Įnjoy a frozen margarita as delicious as the ones that you have at your favorite restaurant. ![]() ![]() Though there were a few wild cards in the mix, notably two recipes that called on yellow and green Chartreuse, respectively, the standouts proved an adage that Evans found to encapsulate the entire tasting: “Simplicity is best.Make delicious frozen margaritas at home with Mayson's Finest Frozen Margarita Mix. Evans deemed it the “most intense flavor-wise” in the group, while Centeno found it to be perfectly “juicy.” This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping (you could use this whipped topping substitute instead). Wiseman calls for a full two ounces of tequila (she prefers Ocho Plata)-a half-ounce more than the other winners-alongside a half-ounce of Cointreau, an ounce of agave nectar, two ounces of lime juice and a Tajín-salt rim. Third place went to Christine Wiseman, whose recipe ticked all the boxes: sweet, acidic and tequila-forward. (The only other recipe to include lime zest was Leanne Favre’s frozen Margarita, which likewise stood out to the judges and would appeal to drinkers looking for a slightly drier version of Magro’s recipe.) “It’s almost like a cartoon version of a frozen Margarita,” said Evans, who found that it also channeled the cordial quality of Rose’s Lime Juice, “in a good way.” A pinch of pink Himalayan sea salt helped the flavors pop. Second place went to Kristina Magro, whose recipe stood out chiefly for its inclusion of lime zest grated directly into the blender, integrating oils from the peel into the drink for an exceptionally bright and floral take. Strain into a salted rimmed, margarita glass filled with ice. Shake for 20 seconds to diltue the ingredients. To the expected blanco tequila (Traub favors Milagro), Cointreau, lime juice and agave nectar, Traub adds a splash of orange juice, a subtle touch that adds some necessary extra sweetness and roundness, while remaining almost undetectable. Add the tequila, lime juice, orange liqueur and agave into a cocktail shaker filled with ice. The recipe, however, is not quite so textbook. (The flavor should be intense, since the drink hasn’t yet been diluted with ice.) To serve, pour 4 ounces of the mixture at a time into a shaker with ice and shake until well-chilled. ![]() Add the agave or simple syrup followed by the tequila. The judges found it to be the most “textbook” in the tasting, with Evans describing it as the most “universally palatable” and a frozen Margarita that would never be sent back. To a 52-ounce pitcher, add the Cointreau and lime juice and stir to combine. The unanimous first-place winner was the frozen Margarita of Haley Traub, general manager at New York’s Attaboy.
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