Recommended Difford's Guide modern web export by Difford's Guide (2022) — Difford's Guide modern source record
| 20 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "20 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 30 ml | Blanco tequila — {"raw_name": "Blanco tequila", "raw_measure": "30 ml Blanco tequila", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 10 ml | Red bitter liqueur — {"raw_name": "Red bitter liqueur", "raw_measure": "10 ml Red bitter liqueur", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 20 ml | triple sec — {"raw_name": "Triple sec", "raw_measure": "20 ml Triple sec", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 0.25 barspoon | Xanthan gum (E415) — {"raw_name": "Xanthan gum (E415)", "raw_measure": "1⁄4 barspoon Xanthan gum (E415)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 20 ml | Agave syrup — {"raw_name": "Agave syrup", "raw_measure": "20 ml Agave syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime slice wheel.
- DRY BLEND (without ice) first 5 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- Add half a 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
- Garnish with lime slice wheel.
Garnish: Prepare garnish of lime slice wheel. Garnish with lime slice wheel.
Ice: ice
{"date_published": "2022-05-19 08:28:47", "source_url": "https://www.diffordsguide.com/cocktails/recipe/12685/pink-frozen-margarita", "image_url": "https://cdn.diffordsguide.com/cocktail/AkyoZO/square/0/512x512.webp?v=1737701619"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.