Active Time

　　5 minutes

　　Total Time

　　1 hour 5 minutes (includes freezing)

　　This riff on a frozen margarita with a touch of bracing bitterness is adapted from the Rosalita, created by Dylan O’Brien for Prizefighter Bar in Emeryville, 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 and serving it on the rocks, you’ll chill it in the freezer for one to three hours before serving, so that the liquid meets the ice in the blender and doesn’t melt it too fast. The benefit: Controlled dilution and less last-minute prep.

　　

Ingredients

Makes 2

　　2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

　　Lime wedge (for serving)

　　4 oz. tequila reposado and/or mezcal

　　1½ oz. fresh lime juice (about 2 limes)

　　1 oz. Amaro Montenegro

　　¾ oz. agave nectar

　　

Special Equipment

A 1-pint glass jar

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.)

　　

Step 4

Divide cocktail between prepared glasses.