Tahiti Margaritaville Frozen Drink Machine

Was $599.00, Now $499.00

Our Tahiti Margaritaville Frozen Drink Machine allows you to serve your guests perfect drinks faster than the most accomplished bartender. It features three 24-ounce blending jars to create multiple frozen drinks at the same time.

Rotating ice chute whips up 3 varieties of drinks with every automatic cycle
6 fully automatic, preprogrammed drink settings
Perfect for daiquiris, pina coladas, mojitos, mudslides, margaritas and even smoothies
Melting ice is channeled into a rear reservoir, eliminating worries about watered-down drinks
Tropical bamboo accents
6' cord

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Margaritaville Beverage Recipes

Margaritaville Appetizer Recipes
Margaritaville Beverage Recipes Margaritaville Drink Recipes It's well-known that the best margaritas come from Margaritaville. So we asked the bartenders at the Margaritaville Cafés to contribute their favorite recipes for all sorts of frozen concoctions. With the help of this machine, you've already got our secret ingredient — perfectly shaved ice. Please note, do not exceed 15 oz. of ingredients in blending jar. Overflow could result. The Best Margarita License to Chill Off to See the Lizard Strawberry Margarita Last Mango in Paris Rum Runner Hurricane Strawberry Daiquiri Piña Colada Strawberry Colada (aka Miami Vice) Virgin Strawberry Daiquiri Virgin Piña Colada Virgin Strawberry Colada Virgin Strawberry Banana Daiquiri (aka Jolly Mon) The Best Margarita Ingredients 1 oz. Margaritaville® Gold Tequila 1/4 oz. Triple Sec 1/2 oz. lime juice 1/2 oz. orange juice 1 oz. Margaritaville® Margarita Mix Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Squeeze a wedge of lime into the frozen drink. Back to top of page License to Chill Ingredients 1 oz. Margaritaville® Gold Tequila 1/2 oz. lime juice 1/4 oz. Blue Curacao 2 oz. Margaritaville® Margarita Mix Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Squeeze a wedge of lime into the frozen drink. Back to top of page Off to See the Lizard Ingredients 1 oz. Margaritaville® Gold Tequila 1/4 oz. lime juice 1/2 oz. melon liquor 2 oz. Margaritaville® Margarita Mix Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Squeeze a wedge of lime into the frozen drinks. Back to top of page Strawberry Margarita Ingredients 1-1/4 oz. Margaritaville® Gold Tequila 2 oz. strawberry daiquiri mix Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Squeeze a wedge of lime into the frozen drinks. Back to top of page Last Mango in Paris Ingredients 1-1/4 oz. Margaritaville® Last Mango Tequila 2 oz. Margaritaville® Mango Margarita Mix Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Squeeze a wedge of lime into the frozen drinks. Back to top of page Rum Runner Ingredients 1 oz. light rum 1/2 oz. Créme De Banana 1/2 oz. Blackberry Brandy 1/2 oz. grenadine 1/2 oz. orange juice 1/2 oz. pineapple juice Float: 1/4 oz. 151 rum. Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with an orange and cherry. Add float of 151 rum. Back to top of page Hurricane Ingredients 3/4 oz. light rum 3/4 oz. dark rum 3/4 oz. grenadine 1/2 oz. pineapple juice 1/2 oz. orange juice Float: 1/4 oz. 151 rum. Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with an orange and cherry. Add float of 151 rum. Back to top of page Strawberry Daiquiri Ingredients 1-1/4 oz. light rum 2 oz. strawberry daiquiri mix Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with a wedge of lime. Back to top of page Piña Colada Ingredients 1-1/4 oz. light rum 2 oz. piña colada mix 1/2 oz. pineapple juice Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with an orange and cherry. Back to top of page Strawberry Colada (aka Miami Vice) Ingredients 1-1/4 oz. light rum 1 oz. piña colada mix 1 oz. strawberry daiquiri mix 1/4 oz. pineapple juice Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with an orange and cherry. Back to top of page Virgin Strawberry Daiquiri Ingredients 1 oz. Sprite 3 oz. strawberry daiquiri mix Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with a lime wedge. Back to top of page Virgin Piña Colada Ingredients 3 oz. piña colada mix 1 oz. pineapple juice Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with an orange and cherry. Back to top of page Virgin Strawberry Colada Ingredients 1-1/2 oz. piña colada mix 1-1/2 oz. strawberry daiquiri mix 1 oz. pineapple juice Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with an orange and cherry. Back to top of page Virgin Strawberry Banana Daiquiri (aka Jolly Mon) Ingredients 1-1/2 oz. banana daiquiri mix 1-1/2 oz. strawberry daiquiri mix 1 oz. pineapple juice Preparation Combine ingredients in Margaritaville blending jar. Blend and pour into a 12 oz. glass. Garnish with an orange and cherry. Back to top of page Margaritaville Appetizer Recipes Margaritaville Food Recipes What's a party without snacks? From the kitchens of Margaritaville, our recipes will keep plates piled high with the bounty of the islands. Tropical Island Margarita Dip Jerk Chicken Sticks Key West Shrimp Cakes with Cream Sauce Tequila Sunrise Pie Tropical Island Margarita Dip Without the crab it's a great party snack. With the crab, it's a fabulous appetizer. Fill the margarita glasses before the party and refrigerate them to give your guests a unique presentation. Serves 6 to 10. Ingredients 1 ripe papaya peeled, seeded and chopped 1 ripe mango peeled, seeded and chopped 4 or 5 cilantro stems, leaves removed and chopped, discard stems 1 sweet red pepper seeded and diced 2 red finger peppers or 1 jalapeño finely chopped (Season to taste; some like it HOT!) 4 key limes 1 15 oz. can black beans opened, rinsed and drained 1 medium red onion chopped 1 large or 2 small avocados 1 8 oz. container of jumbo crab meat rinsed and pulled apart (optional) 1 6-1/2 oz. can of sliced black olives 1-1/2 cups shredded iceberg or romaine lettuce 8 oz shredded cheese (queso blanco, cheddar or pepper jack) 1 8 oz. container sour cream Chili lime taco chips (or any flavor) 6 12 oz. margarita glasses (you can also serve in a chip and dip bowl) Preparation Stir together papaya, mango, cilantro, peppers and the juice from 2 key limes. Let flavors blend for about 10 minutes. Peel, seed and chop the avocado and toss with the juice from the other 2 limes. In a margarita glass or bowl, layer these ingredients in order — 2 tablespoons black beans, 2 tablespoons fruit salsa, 2 tablespoons avocado, Crab (if adding) 1 to 2 tablespoons in center of avocado layer, a sprinkling of onions to taste, a sprinkling of olives to taste, 1/4 cup lettuce, 2 to 3 tablespoons cheese, and a generous dollop of sour cream. Refrigerate glasses or bowl after filling. Serve with taco chips. Back to top of page Jerk Chicken Sticks This refreshing, Caribbean-spiced chicken dish is a great finger food for summer parties. If you can't get the exact juice mix, try any one of those flavors alone or create a new mix all your own. Serves 4 to 5 with about 3 sticks each. Marinade Ingredients 2 tablespoons freeze dried onions 1 medium clove garlic smashed 1 teaspoon salt 1 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 2 jalapeño peppers finely chopped (add more or less to taste) 1/4 teaspoon cayenne pepper or to taste 1 teaspoon black pepper 1 tablespoon soy sauce 1/4 cup tangerine mango guava juice 1/4 cup vegetable oil 1 lb. of thin boneless skinless chicken breast cutlet-cut into approximately 2-inch strips 12-15 wooden skewers Preparation Place all the ingredients in a resealable food storage bag and seal. Gently squeeze until ingredients are well blended. Add chicken to bag, seal and gently shake to coat. Marinate in refrigerator for 8 to 24 hours. Thread chicken strips onto skewers. Arrange the chicken skewers in one layer in a foil-lined roasting pan and pour the marinade over them. Bake in a preheated oven at 450°F for 15 to 25 minute or until they are cooked through. Back to top of page Key West Shrimp Cakes with Cream Sauce Our version of Shrimp Cakes is topped with a delightful cream sauce that is not only appetizing, but will give your guests a taste of the theatrical. Just use caution with the flames — make sure there are no open bottles of alcohol near you when you make the sauce. Serves 10 as an appetizer. Shrimp Cakes Ingredients 1 lb. tiger shrimp frozen, deveined in shell (or peeled, deveined, raw shrimp) 2 whole key limes 1/4 of a whole red pepper 1/4 of a whole yellow pepper 1 long red finger pepper (more or less to taste), remove green top 1/4 of a whole medium red onion 1 green onion, cleaned and trimmed 5 sprigs of parsley, remove leaves and discard stems Juice of 1 key lime 2 whole eggs 1 teaspoon whole grain Dijon mustard 1-1/2 cups course bread crumbs from day old French bread 1/4 cup whipping cream Salt and pepper to taste Olive oil for frying Flaming Key West Cream Sauce Ingredients 3/4 cup heavy cream 1/8 cup Margaritaville ® Tangerine or Lime Tequila 4 tablespoons butter Preparation Fill a medium-sized pot with water and bring to a boil. Cut 2 whole limes in half, squeeze juice into pot of water, and throw in the rinds. Cook shrimp in water for 3 to 4 minutes. Rinse and peel. Place peppers, onions and parsley in the bowl of food processor and pulse 3 or 4 times for a very coarse chop. Add shrimp, lime juice, eggs, mustard, bread, crumbs, cream, salt and pepper to food processor bowl and pulse 3 or 4 times until ingredients are just mixed and shrimp are very coarsely chopped. Form the mixture into 10 patties (about 1/4 cup of mixture for each patty). Fry in 1 inch of olive oil until golden on both sides. Place on a platter and keep warm in a low temperature oven. Make the Cream Sauce: Pour tequila in a deep saucepan. Place over medium heat and warm; do not boil. Remove pan from heat and place on cold burner. Carefully, with a long lighter (like the ones used to light grills), light the tequila and let it burn out. Place pan back on heat and pour in the cream. Let cream boil until reduced by half. Stir with a whisk to keep it from burning. When reduced, remove fan from heat and whisk in the 4 tablespoons of butter one at a time. Serve immediately with Shrimp Cakes. Back to top of page Tequila Sunrise Pie This refreshing pie is a wonderfully light dessert for ending summer soirees. It tastes excellent when frozen in delicate ice cream bowls, or served on a cold platter by the pool. Serves 8. Ingredients 14 oz. sweetened condensed milk (NOT evaporated milk) 8 oz. cream cheese (at to room temperature) 6 oz. frozen tangerine or orange juice from concentrate (thawed) 2 tablespoons regular or Margaritaville ® Tropical Tangerine Tequila 1 cup whipping cream (whipped until very stiff) 1 tablespoon grenadine Red food coloring (optional) 1 9-inch graham cracker crumb crust (store bought or your own) Preparation In medium bowl, beat together condensed milk and cream cheese. Blend in juice and tequila. Fold in whipped cream. Remove 1 cup of mixture to a small bowl and blend in grenadine and 2 drops of food coloring. Pour both mixtures into pie crust, adding the pink mixture last. Refrigerate 4 hours or overnight until set. Garnish as desired. Back to top of page

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