Margarita Sunrise

This margarita swaps the usual triple sec for frozen orange juice concentrate, which gives you a thicker, frothier blend and a sweeter, more sunrise-like citrus flavor. Fresh lime juice, a cup of tequila, powdered sugar, and cracked ice all hit the blender together until foamy.

The orange juice concentrate does double duty. It adds sweetness and body that triple sec can’t match in a frozen drink, and its thick consistency helps the blender create that slushy texture instead of a watery mess. Powdered sugar dissolves instantly in the cold blend, so there’s no gritty undissolved sugar at the bottom of your glass.

Sugar-rimmed glasses are the finishing touch. Rub a lime half around the rim, dip in granulated sugar, and pour.

Pro Tips

• Use cracked ice, not whole cubes. Cracked ice blends smoother and faster, giving you a finer slush without overworking the blender.
• Keep the frozen orange juice concentrate frozen until you’re ready to blend. Thawed concentrate is thinner and makes a runnier drink.
• Blend on high until the mixture is completely foamy and uniform. Any ice chunks left mean an uneven texture.
• Dip the glasses in sugar right before pouring. Sugar applied too early absorbs moisture from the air and loses its sparkle.

Variations

• Add a splash of grenadine to the bottom of each glass before pouring for a true sunrise gradient effect.
• Use silver tequila for a cleaner, sharper drink or reposado for a smoother, more complex one.
• Blend in a handful of fresh strawberries or mango for a fruity twist.