Margarita Slush


This recipe is adapted from my friend Heather’s Brandy Slush recipe. She made Brady Slush for me this past January while I was visiting Wisconsin. I nearly became Brandy Slush after way too much cold weather and alcohol consumption. I thought it would be nice to adapt this recipe for the Tex Mex dinner I made while they were here. I used the same proportions but added tequila and triple sec. These drinks are basically adult snow cones – and who can complain about that? We enjoyed the Margarita Slush on my porch Southern style before dinner Saturday night.


  • 1 1/2 cups tequila
  • 1/2 cup triple sec
  • 1 can orange juice frozen concentrate
  • 1 can margarita mix frozen concentrate
  • 8 cups water
  • sugar to taste

Assembly: Start 24 or 48 hours in advance. Mix everything together in a large plastic bowl or tub that can be liquid sealed. Freeze for 24 hours. If you are making 48 hours in advance – take the mixture out after 24 hours –  mix – and then add back to the freezer to help crystallize.


  1. deliciousness.

    here’s the brandy / bourbon version:

    2 cups fruit flavored brandy
    2 – 12 oz cans of frozen juice concentrate
    1 cup sugar (you can also use part sugar part splenda or all splenda)
    8 cups water

    Bring sugar and water to boil until sugar is completely dissolved, stirring occasionally. Remove from heat. Mix in brandy and frozen juice concentrate until all frozen juice concentrate is melted. Freeze until slush (about 24 hours). Serve topped w/ 7-up / Sierra Mist / Sprite (I use diet).

    We’ve also done this with bourbon and cherry juice and it is very good!!!

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