Everyone loves that perfect - almost creamy - texture of the frozen margarita that's extruded from the machine at the local Mexican restaurant. However, it can be cloyingly sweet and is often made with poor quality tequila that - after having a few - doesn’t make for a rosy tomorrow. You’re the boss of the sweetness and alcohol quality when you make ‘em at home, but getting that perfect mouth feel with your kitchen blender has proven next to impossible - until now.