Frozen Rosalita

cocktail lime tequila lime juice drink alcoholic cocktail party backyard bbq summer cinco de mayo fourth of july father's day mother's day labor day memorial day

Maggie Hoffman

Makes 2

Source

Ingredients

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

Lime wedge (for serving)

4 oz. tequila reposado and/or mezcal

1½ oz. fresh lime juice (about 2 limes)

1 oz. Amaro Montenegro

¾ oz. agave nectar

A 1-pint glass jar

Method

Pour salt onto a small plate. Rub half of rim of 2 wine glasses or tumblers with lime wedge. Gently dip rims in salt, turning slowly to coat.

Combine tequila, lime juice, amaro, and agave in jar. Secure lid and shake to combine. Freeze until ice-cold but not solid, at least 1 hour and up to 3 hours.

Transfer cocktail to a blender and add 1½ cups ice. Purée on high speed until thick and smooth. (On a hot day you may need to blend in a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)

Divide cocktail between prepared glasses.