Make restaurant-style frozen margaritas in seconds

We're betting you've had a margarita before. The salty but sweet cocktail — that goes down a little too easy — was ranked in a 2016 Nielsen CGA survey as the most popular adult drink in the U.S.

When 15,000 consumers of legal drinking age were asked about their drinking tastes, occasions, and brand preferences, 44 percent chose tequila as their favorite cocktail liquor base. 60 percent of the adults surveyed picked the margarita above other crowd favorites, like the daiquiri at 44 percent, the piña colada 36 percent, the Long Island iced tea at 33 percent, and the mojito at 29 percent.

The margarita might be winning popularity contests left and right because the drink is so diverse. You can have it any way you like it. Frozen or on the rocks. With salt or without. Blended up with strawberries or mango or infused with amaretto or curaçao. In another margarita survey, conducted on the staff mixologists at Tio Juan's Margaritas Mexican Restaurant with locations in the Northeast, 10 out of the 12 experts polled said they preferred the drink on the rocks.

But those who prefer their tequila frozen are still in good company. The Tio Juan experts recommended frozen margaritas as a refreshing drink option to cut the tequila flavor. Frozen margaritas also increase in popularity in the summer.

Restaurant-style frozen margarita recipe: Ingredients

• 12 ounces frozen limeade concentrate (or 2 scoops lime sherbet and 1/2 can frozen limeade concentrate)

• 8 ounces 100% agave tequila

• 6 ounces Grand Marnier

• Optional: Squeeze of fresh orange (or 1/4 cup fresh-squeezed OJ)

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