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The Pisco-Rita is a frozen margarita with one swap: pisco takes the place of tequila. Everything else follows the classic party-blender formula, a can of frozen limeade, triple sec and a blender full of ice, poured into salt-rimmed margarita glasses. This recipe makes about four drinks, which is the point. It is built for a crowd, not for one.
The swap works better than you might think. Pisco is a grape brandy from Peru and Chile, usually bottled unaged, and it brings a floral, fruity quality that tequila does not. Against the sweet-tart limeade, it reads lighter and a little more perfumed than a standard frozen margarita, with the triple sec adding a soft orange note. The salt rim does the same job here as on any margarita, sharpening the lime and keeping the sweetness in check.
Glass: Margarita glass | Strength: Medium | Serves: 4 | Prep Time: 5 minutes
Bartenders tip: Frozen limeade concentrate is sweet, so if your batch tastes flat, a squeeze of fresh lime brings it back to life. Add water a splash at a time and only when the blender stalls, since too much thins out the slush. A Peruvian pisco keeps the flavor bright and clean. For a single serving, use 1 1/2 oz pisco, 3/4 oz triple sec and 1 1/2 oz limeade concentrate with about a cup of ice.
Ingredients
- 6 oz Pisco
- 3 oz Triple Sec
- 6 oz Frozen Limeade Concentrate
- Ice
- Lime Wedge and Coarse Salt, for the rims
Steps
- Run a lime wedge around the rims of four margarita glasses and dip them in coarse salt.
- Add the limeade concentrate, pisco and triple sec to a blender.
- Fill the blender with ice and blend on high until smooth, adding a splash of water if the blender stalls.
- Pour into the prepared glasses and serve.
