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Our take on the Pink Frozen Margarita is a bonafide summer essential.
About the cocktail
We don’t know for certain, but we’re pretty sure the flamingo’s natural habitat is either marsh or swamp adjacent (we’re a drinks journal, not Nat Geo). The Frozen Flamingo, however, is a different story. Otherwise known as a Pink Frozen Margarita (but we think that’s kinda boring, as names go), this bittersweet blender-based cocktail is right at home at your next sun-soaked Sunday sesh, backyard barbie or similar summer get-together. Now, the roots of this cocktail are firmly Margarita-based. Blanco tequila, Cointreau and fresh lime juice are all carried over from the original. Then, dialled up with the addition of a darker, bitter orange liqueur (Campari is perfect, but feel free to experiment here) and agave syrup for texture, the Frozen Flamingo’s plush pink hue belies its multi-layered flavour profile. And, of course, the primary departure from the original Marg is the use of a blender. Bringing it all together couldn’t be any easier. Just whack in all your ingredients, follow that with a generous scoop of ice, and press go. Pour it into your pre-chilled coupe glass, garnish with a lime wheel, and you’re ready.
Ingredients
60mL blanco tequila 40mL orange liqueur (e.g. Cointreau) 20mL bitter red liqueur (e.g. Campari) 40mL lime juice 30mL light agave syrup 1 cup (220g) ice cubes Glass: coupe Garnish: lime wheel
Method
Add all ingredients to a blender with a scoop of ice Blitz until smooth Pour out into glasses and garnish with a lime wheel
Dan’s top tips
This recipe might come across as a little heavy-handed on the agave, but it’s necessary to carry the flavour and texture in this blended drink. For that reason, it’s best to keep the amount of agave syrup constant when tweaking the balance between bitter and sweet, and look to that bitter liqueur as your main lever instead. And in case it wasn’t obvious, blended cocktails are a great go-to when you’re hosting and making drinks in bulk. Bust out this recipe when catering for a crowd to minimise time spent mixing and maximise time spent mingling. Work smart, not hard.
image credits: Shelley Horan (photography), Bridget Wald (styling), LSS (production)
