When you want a margarita, you want a margarita. And margaritas are best served with friends around! Have you seen cerveza-ritas on Mexican restaurant menus lately? I’m probably tardy to the party on this one, but after seeing them in every Mexican restaurant I’ve been to since college and then seeing TK member Lindsay’s easy-peasy recipe for Cerveza-garita here, well, it was fate. And it was time to celebrate.
This pitcher of margs is pretty potent, so celebrate with care.
Gather your ingredients and a large pitcher or jar.
Into the jar, pour in your choice of Mexican beers.
Next, it’s time for the limeade. Add it in!
Gently stir the beer and limeade together. Don’t stir too vigorously or you will swish out all the carbonation!
Then, it’s time for the orange juice. What makes a margarita a “Cadillac” margarita is the addition of the orange liqueur that goes into it. I think the OJ addition is what makes these margaritas great! If you’re feeling extra sassy, top these off with some orange liqueur, too.
And what do you know, now it’s time for the tequila. Pour it in and give it one final stir!
If you’re going for the authentic margarita, use a lime to soak the rim of your glass.
Dip the rim of the glass into the salt, and pour in the margarita.
Thank you Lindsay for this great margarita recipe! You can’t beat a pitcher of tasty margs in minutes. Try more of Lindsay’s recipes in her TK recipe box, and take a peek at her site, Eating 80/20, for even more balanced eating and celebratory fare.
Enjoy the weekend, friends!
These are the best margaritas on the planet. Hands down. No syrups or mixes required! The frothy Mexican beer adds a new dimension, and the ratio of tequila to, well, other stuff, is perfect.
- 24 ounces, fluid Mexican Beer Of Choice
- 1 can (12 Oz. Size) Frozen Limeade Concentrate
- ¼ cups Orange Juice
- 1 cup Tequila
- Salt (if Desired)
- Lime Wedges
- Ice Cubes
Slowly pour beer into a large pitcher. Add limeade concentrate, orange juice, and tequila. Stir well.
If salt is desired, pour coarse ground salt onto a small plate. Rub a lime wedge around the rim of one glass, then turn rim in the salt.
Fill glasses halfway with ice cubes, then slowly pour mixture over the ice cubes. Garnish with a lime wedge.
Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.