Tequila · Built · Long Drink
Paloma
Grapefruit, tequila and a salted rim. Crisp and refreshing.
The margarita is the cocktail every bar is judged on, and the one most often made badly: too sour, too sweet, or different every time. The Barddies Classic Margarita Mixer carries the lime and the balance, so all you add is tequila and ice.
Serve it on the rocks for a crisp, spirit-forward drink, or blend it for the frozen margarita that moves fastest at any Caribbean beach bar, fete or backyard lime. Either way the rim matters: wet it with lime and press it into Barddies Ultimate Margarita Salt.
Ingredients
- 2 oz (60 ml) blanco or reposado tequila
- 3 oz (90 ml) Barddies Classic Margarita Mixer
- Ice (1 cup / 240 ml crushed ice if blending)
- Barddies Ultimate Margarita Salt, for the rim
- Lime wedge, to garnish
Method
- Spread Barddies Margarita Salt on a flat plate. Rub a lime wedge around the rim of the glass and press the rim into the salt.
- Fill a shaker with ice. Add the tequila and Barddies Classic Margarita Mixer.
- Shake hard for 15 seconds until well chilled, then strain over fresh ice into the salted glass.
- Garnish with a lime wedge and serve immediately. For a frozen margarita, blend the tequila, mixer and 1 cup of crushed ice for 20 to 30 seconds instead of shaking.
Tips & Variations
- Chill the glass first. A cold glass keeps a frozen margarita from melting too fast.
- Making a batch? Multiply the tequila and mixer in the same proportion and keep the pitcher cold. Add ice only when serving.
- Mocktail version: 3 oz (90 ml) mixer topped with 3 oz (90 ml) soda water over ice, salted rim.
Make It With Barddies
Questions
Can I make a frozen margarita without a blender?
Yes. Shake the tequila and mixer with ice and serve on the rocks, or use a slush machine for volume. A blender gives the smoothest frozen texture.
Which tequila works best?
A blanco gives a clean, bright margarita. A reposado adds a softer, slightly oaky finish. Both work with the mixer.
