Fresh or Frozen: How Do You Like Your Margarita?

Last year, I gave you a combination of a Tequila mini-guide along with a full-on discussion of the classic cocktail, the Margarita. Today, I am running it back in a different way, because damn...it's hot outside in the northeast.

A "fresh" margarita on the rocks or shaken and strained is just so good; it's a favorite around these parts at any time of the year, but feels great in beating the heat. The salt-rimmed glass helps you get that valuable sodium chloride back into your system after sweating at the beach or doing yardwork all day. Fresh lime juice makes your feel like you reawakened your system. And of course, the distinctly-flavored agave-based spirit of Tequila pulls everything together.

But when the summer sun is scorching us and the humidity is downright oppressive, we need to take things to another level and embrace the frozen margarita. It's easy enough; you are just throwing all ingredients in a blender and turning it on. You also don't have to worry about going top-shelf for your Tequila (though I won't tell you NOT to) as the potential complexity of it is going to fall by the wayside with whatever fruit you are tossing into the blender likely overriding it. You simply want a tasty ice-cold beverage.

With a salt and green sugar-rimmed glass, you can't beat this on a hot August afternoon.

Additionally, the frozen margarita is no time for the aged Tequilas. Anything labeled "Reposado" or "Anejo" can make a fine fresh margarita and those layered flavors derived from barrel aging will show themselves better when only having to compete with lime juice and Cointreau/triple sec. You will lose a significant portion of those underneath the ice and fruit.

The Greatest Wife In The World and I have long enjoyed Milagro Blanco Tequila's versatility for both styles of margarita. It already has a salty/limey flavor profile that works so well in a margarita. But of course, use whatever your favorite brand is.

If you want a template for an outstanding frozen margarita, look no further than Martha Stewart, whose frozen peach margarita is top-notch. We made a little switch, though; we had no frozen peaches on-hand and substituted mangoes. Also, without a classic triple sec available in the bar and Cointreau running low (and not cheap, either), I offer up a use for Agavero Orange, which I mentioned when we built your bar essentials.

So where's your allegiance at this time of year...fresh or frozen? Feel free to comment below on your favorite margaritas, whether you make them, head to a to a bar, or whatever. No matter what, I hope you are enjoying these dog days of summer with a fine cold drink in-hand.