This frozen margarita recipe is the genius creation of cocktail bar Ghost Donkey, whose Las Vegas outpost I visited earlier this year. The Stealth Margarita drops the orange liqueur and adds St Germain, cucumber and chili, who play extremely well together. Be warned this drink requires planning.
The following recipe, adapted from an Imbibe article, is designed for the Margaritaville Bahamas machine on automatic setting, making about 3-4 drinks.
The following recipe, adapted from an Imbibe article, is designed for the Margaritaville Bahamas machine on automatic setting, making about 3-4 drinks.
Frozen Stealth Margarita
6 oz blanco tequila
2.5 oz St Germain elderflower liqueur
2.25 oz lime juice
1.5 oz agave syrup (1:1 mixture of agave nectar and water)
1.5 oz cucumber puree*
3 tsp chili tincture**
Cucumber puree
Peel and chop 1 cucumber then blend with 2 oz of water
Peel and chop 1 cucumber then blend with 2 oz of water
Chili tincture
Combine 5g of dried red arbol chilis with 0.5 cup of vodka. Let sit for 5 days then strain and bottle for use
The Imbibe recipe also provides notes on how to make citrus salt to decorate a cucumber garnish but since I serve my frozens in plastic cups I skipped that bit.
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| Chili tincture in progress |
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