Frozen Finger Lime Margarita

Australia has unique finger-shaped limes with caviar-like flesh. These are exported all over the world. Once squeezed out, the flesh makes a great topping for this classic margarita.

Made with fresh lime and lots of ice this cocktail is great on a hot day and adds that cooling chill of crushed ice. It’s a grownup slushy of sorts!

Frozen Finger Lime Margarita

Ingredients and Methods

5 min


  • 120ml Silver Tequila
  • 90ml freshy squeezed lime juice & finely grated zest (approx 2 limes)
  • 30ml Cointreau
  • 2 cups crushed ice
  • to taste agave syrup
  • 1 finger lime, to garnish


Combine the tequila, lime juice and zest, Cointreau and ice in a blender and puree until slushy. Sweeten with agave and pour into chilled Margarita glasses.

Cut the finger lime in half and squeeze the flesh out on top of the Margarita, to garnish.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

More Features