Okay so first off sorry if this doesn’t belong here, secondly I’m going to cross post this to get multiple opinions, which leads to 3 - not I’m not a bot/Russian/spammer/whatever - just someone who needs every question answered fully and most likely mathing.
So the question is, given the same total volume, which drink has more alcohol - a “frozen” margarita or a margarita on the rocks (where the rocks/ice are 1 inch cubed)?
I know the ambiguity here may come in with the ice volume of frozen, but that’s part of what I need y’all reason out/rationalize.
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Whichever you put more alcohol into.
Typically, the only difference between a frozen margarita and one on the rocks is that the frozen has been blended. But they still have the same amount of tequila and triple sec (usually 1 shot of tequila and 2/3 shot of triple sec).
They have the same amount, but on the rocks is stronger because it’s less diluted.
Are you consuming the ice?
Lots of the frozen margaritas are made with cheap wine, not tequila.
You can easily make your own margaritas using tequila and a flavor mix. You can choose to add 1 shot or several.
If we’re talking about a bar/restaurant, then the amount of alcohol in a drink is regulated and consistent.
That said, if the total volume of ice and water is consistent, then 10ml of the liquid portion of a drink on the rocks will have more alcohol than 10ml of the liquid/ice mixture in a blended margarita, at least until the ice cubes melt.
Far more importantly, a margarita on the rocks is a superior drink. :-)
The one that you make at home.
I feel like this could really pivot on the glasses/containers involved. You’d need to know the volume of ice that fits in each before blending/serving and then reverse engineer the amount of “alcohol” (more like liquid generally, but with the assumption of same liquid concentration that doesn’t matter) that fit in the serving vessel at the end. But I’m Bobby Tables, not Bobby Mather.
