I have my old neighbors in Colorado to thank for this recipe. I must admit I was extremely skeptical of this recipe but loved it once I tasted it and found out how ridiculously easy it is to prepare. It has a lot of different names in different regions, but I prefer to simply call it a beer margarita or a southern margarita. Whatever you call them these are extremely popular whenever I serve them, and I have been asked for the recipe more times than I can count.
1 (12 fluid ounce) can frozen limeade concentrate
Use the same can from your limeade to add:
12 fluid ounces tequila, I prefer silver, but whatever you have works as this is not a fussy recipe
12 fluid ounces beer, Corona or any light beer
Lime wedges for garnishments
Spicy salt for rims (see selection below)
Ice – crushed or cubed
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Por into prepared glasses and enjoy in moderation!
How to salt your glass:
Pour salt in a shallow dish slightly larger than the rim of your glasses.
Cut a lime wedge and slice in the center to release the juices then slide on the glass and circle around to moisten the rim.
Turn glass upside down and twist rim until salted to your satisfaction, a little or a lot.
You can also add 12 fluid ounces water to the mix if you want to cut down the strength of the margaritas (be warned, they will sneak up on you). I personally don’t add the water as we usually enjoy these out on the patio in warm weather and the melting ice tames them.
Other fun variations include using strawberry limeade, adding sliced fresh jalapenos to the pitcher for an added kick or, adding fresh pineapple juice alone or with the jalapenos, orange slices or other combinations like strawberries with limes, or oranges with habaneros for the truly brave.
SHOP THIS RECIPE.