I finally managed to arrange a long overdue girls night the other week. We decided in our wisdom to kitty up and make pitchers of cocktails to share round. The day arrived and the weather was lovely and warm, so margaritas seemed like the order of the day. A trip to the supermarket later and all six of us were happily sipping away in the back garden enjoying some sun. Bliss.

Until we ran out of triple sec… So, for pitcher three I decided to substitute blue curacao in place of triple sec. It’s basically the same thing right?


What we ended up with was a large jug of what looked like antifreeze, and I blame this neon concoction entirely for the fuzzy head I was nursing next morning. Don’t get me wrong, it tasted fine, if a little sweet for my liking. But food and drink just shouldn’t be blue…

Fast forward a week, and I’m setting sail on my first ever cruise. A week long trip round the Norwegian Fjords. Since the first day was all at sea and the weather was glorious, I nabbed myself a sun lounger and perused the frozen cocktails menu.

Obviously I had to try the frozen margarita and it was very nice, but my travelling companion had opted for the Mango version and I have to say it was probably the most refreshing margarita I had ever had. More of those than I care to admit were consumed during our trip, and I even had a bash at recreating them with the kitchen blender during the second week of my holiday.

Not all deviations from the standard recipe are disastrous then eh? 🙂

Classic Margarita


  • Coarse sea salt
  • Fresh ice
  • White/silver tequila (100% agave is best)
  • Cointreau (NOT blue curacao!)
  • Freshly squeezed lime juice
  • Fresh lime slices
  • Agave nectar (optional)

Sprinkle sea salt onto a plate and moisten the rim of your glass with fresh lime juice. Dip the rim into the salt to coat. Pop an ice cube into your glass.

Fill a cocktail shaker with ice. Add 1 part lime juice, 2 parts triple sec and 2 parts tequila. Cover and shake well until the outside of the shaker is frosty.

Strain into glasses and garnish with a slice of lime.

If you like a sweeter drink, add a few drops of agave nectar before shaking.

It’s easy to scale this recipe up or down to suit. For one or two, make as above, for a pitcher, you can throw whole bottles into a large jug and stir well. Decant into individual glasses rimmed with salt.

Frozen Mango Margs


  • ½ tsp sea salt
  • ½ tsp chili powder
  • 350g frozen mango chunks
  • 100ml good quality tequila
  • 50ml triple sec
  • 50ml lime juice
  • lime wedges
  • 1-2 tsp agave nectar to taste, if you prefer a sweeter drink

Combine the sea salt and chili and sprinkle onto a small plate. Moisten the rim of your glasses with a wedge of lime, dip the rim into the mixture and twist to coat evenly.

Pop the mango chunks, tequila, triple sec and lime juice into a blender. Add some agave nectar if you like and pulse until smooth and creamy.

Pour the mixture into the salt rimmed glasses and garnish with a lime wedge.

Serve immediately.

This is a versatile recipe since the mango can be substituted for any frozen fruit you desire. Try it with strawberry, mixed berries, pineapple or passion fruit for a fruity, cooling summer drink.

My bestie is in London for work this week, and just as I was finishing off this entry she sent me a picture of a cocktail she’s thinking of getting. It’s bright blue. We never learn…