FROZEN ROSALITA
This frozen margarita with a touch of bracing bitterness is adapted from the Rosalita, created by Dylan O'Brien for Prizefighter Bar in Oakland, CA, which appeared in Robert Simonson's book, Mezcal + Tequila Cocktails. Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. In this version, instead of shaking the drink, you'll chill it in the freezer before serving, so that the liquid meets the ice in the blender and doesn't melt it too fast.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preparation 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.
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