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. You can add beer before or after freezing. Enjoy Make-ahead tip : you can freeze the beer margarita in freezer until ready to serve. Rim the glasses with lime juice and salt and fill with margarita. Transfer the mixture into a pitcher and add beer. Evans deemed it the “most intense flavor-wise” in the group, while Centeno found it to be perfectly “juicy.” In a blender, combine everything except for beer and blend until smooth. 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. Finally, you’ll add your shot of Grand Marnier as a floater on top. Strain into glasses with salted rims over ice. In a cocktail shaker filled with ice, combine tequila, lime juice, and simple syrup. 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. Rim a glass with lime juice or simple syrup and salt. 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. The recipe, however, is not quite so textbook. 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. The unanimous first-place winner was the frozen Margarita of Haley Traub, general manager at New York’s Attaboy.
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