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I've been making margaritas and I've found that, unlike fancy bar/restaraunt bought margaritas, my margaritas come out more like a liquid drink with shaved ice sitting in it than a mixture. I have a Margarittaville mixer for proper shaved ice, but the final drink lacks the same thickness I'm used to in a margarita; the exception being strawberry margaritas. With (lots of) real strawberries the drink comes out much thicker and smoother to drink.

Is there some ingredient that can thicken the mix for a smoother drink? Generally I use tequila, triple sec, agave nectar and then either a mix, strawberries, limeade or whatever for flavor.

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If you wish to make frozen margaritas, this link can help you : dressyourhorse.com/page/how-to-make-great-frozen-margaritas –  Sweet72 Sep 13 '13 at 21:17
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1 Answer 1

If the restaurant or bar is using a margarita mix, they frequently contain additional syrups and stabilizing gums or starches which add body to the drinks. It could also be that the high powered blenders frequently used in bars will be better at creating a smoother and thicker texture, or a more 'emulsified' slush.

If you want to try making it thicker at home, the agave nectar is a good start. You could also try adding very small amounts of food gums, like guar gum or gum arabic. It may also help to chill all of your ingredients thoroughly before blending to keep it as frozen as possible.

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Just ordered some Guar gum, about how much will I use per oz of liquid? –  Ben Brocka Sep 12 '13 at 21:44
    
It looks like the usage levels are usually .1-1% of the finished product, so very, very little. For a cup of liquid, you'd need from .2 - 2.25 grams. I'd start at the low end and work up. Gums can sometimes add an... unpleasant texture at high levels. –  sourd'oh Sep 12 '13 at 21:53
    
Not sure I can even accurately measure that, I guess I'll start with a teeny pinch –  Ben Brocka Sep 13 '13 at 2:45
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