The easiest way I've found to do frozen margaritas is with a Slushie-style
freezer machinie thing. Load it up with a couple of gallons of traditional
lime flavored 'rita.(2 liters hot water, pack standard sours mix powder, 1 lt
Cuervo gold, .375 lt triple-sec, 5 oz lime, 4 liters cold water to finish).
Gives it a nice smooth consistency, and you can simply add a few ounces of say
strawberry puree, and shake or flash blend, and BAM! Strawberry rita.
Unfortunately there a few dozen hundred dollars. Sooo.....not gonna happen for
you unless this is a giantly successful promotion (which i hope it is for you).
I just personally hate blending margaritas, as they never get the right
consistency, and the sours always makes it foamy. and it can take several hits
and misses to get the quantity right to fit the glasses, but that's what
tasting training is for!
So allright, brass tacks and all that. Flavored margaritas come in two main
styles if you're not using pre-made. First is where you use a normal
tequila+triple-sec+lime recipe and add a few ounces of something, like
strawberry puree. Second is where you supplement or replace the triple sec
with another liquor, such as Chambord raspberry liquor.
-strawberry, obviously
-mango, via puree or syrup
-pomegranate, using PAMA liquor or juice, or syrup
-banana
-orange
-peach w puree and/or schnapps
-raspberry/blackberry/widberry whatnot using liquors, purees, or syrups.
-melon ball, using Midori melon liquor and some pinapple juice
-sour apple
-cherry, with maraschino liquor and jar juice, maybe? sorta cherry-limeaid rita
- black currant with creme de cassis
- pear could be good and different
-tangerine
-grapefruit, though might be bitter
-blue, w blue curacau
- grape?
- Cranberry
-Kiwi, yumm
-watermelon
And if you wanna get crazy, anisette margaritas can be interesting, using
equal parts triple sec and chartreuse or absinthe. Or a Jagerita with a few
splashes of bitters.
Have fun!