Customizable Frozen Cocktail Formula

Active time: 15 minutes Total time: 30 minutes 2 servings (makes 20 ounces total)

This recipe is a formula that you can adapt to make a good frozen daiquiri, margarita or virtually any other slushy cocktail that follows the basic sour model – spirit, a sweetener (syrup, a liqueur or both) and a sour citrus like lemon or lime.

Adjust this spec for the specific drink and your particular tastes. If you like a tarter drink, for example, you may want to consider any liqueur you add to be part of the “sweet” ratio rather than part of the “spirit.” If you like a drink a little sweeter, count a liqueur as part of the spirit measure, while keeping the syrup amount the same. Keep in mind that frozen drinks need to have more sweetness, to compensate for the ice’s effect on the palate. We recommend using a 2:1 rich simple syrup for that reason, and also because it allows you to add more sweetness without adding more water.

Make ahead: The rich simple syrup needs to be prepared about 1 hour before you plan to serve cocktails, and refrigerated.

The rich simple syrup can be refrigerated for up to 2 months.

For the rich simple syrup:

2 cups granulated sugar

1 cup water

For the drink:

10 ounces ice (approximately 2 cups depending on cube

size)

5 ounces spirit such as tequila, rum, gin, etc.

2 ounces rich simple syrup, chilled

2 ounces sour, such as fresh lemon or lime juice, preferably

chilled, or other citrus

Make the rich simple syrup: In a small saucepan over medium-high heat, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Once the sugar has dissolved and the syrup has been boiling for about 30 seconds, remove from the heat and let cool completely. Transfer to a clean bottle, cover and refrigerate until needed. You should have scant 2 cups of syrup.

Make the drink: At least 30 minutes before serving drinks, chill your glassware and ingredients – sweetener and juice in the refrigerator; glassware and spirits in the freezer.

Crush your ice in advance, if possible – if you have a refrigerator that makes crushed ice, the smaller pieces will be easier on your blender and your drink will reach proper consistency faster with less melt.

In a blender, combine the ice, spirit, sweetener and sour and process just until it doesn’t sound “crunchy” anymore and you don’t hear any big chunks of ice hitting the blades. (The “smoothie” setting on more advanced machines works well, but you may not need to let it finish its cycle. Stop the blender as soon as the mixture reaches the right consistency to reduce melting prior to service.)

Remove the glasses from the freezer, divide the mixture between them and serve.