Photos will have to come at a later date. This couldn’t wait!
The Ratio
- 2 parts Reposado Tequila
- 1 part Triple Sec
- ½ to ¾ part Simple Syrup
- ¾ part Fresh Squeezed Lime Juice
- ¾ part Corona Beer
The Tequila
I use Jose Cuervo Gold. It’s a blend of Reposado and other tequilas. I think that it’s great in a pitcher of Margaritas, with reasonable cost and a nice bite that works well with the salted glass rim, tart lime, and simple syrup sweetness.
The Salt
- Take a small flat plate and cover it in Kosher Salt*.
- Zest part of a lime into it and stir or shake to distribute.
- Take a slice of lime, and run it around the edge of your glass.
- Dip into the salt until lightly covered
- Set aside to dry
* Maldon Sea Salt is preferred - the lighter crystals really do make a diffence. I buy mine at Amazon.
The Process
Make the simple syrup by combining ¾ cup white sugar with ¾ cup of boiling water. I use my tea kettle to boil the water. Stir well until it turns almost clear. Note: This will make more than needed!
You’ll need to juice a couple of pounds of limes - maybe 10 limes per cup of lime juice. I really like this lemon juicer from Amazon. Remember to roll the lime on your cutting board to loosen them up - it’ll make a difference in how much juice you get from each.
Start with only ½ part Simple Syrup, and then add all of the ingredients except for the beer to a pitcher and give it a swirl. Adjust the sweetness by adding additional simple syrup, swirl it again, and then gently add the Corona. Give it a stir with a spoon. Add ice to the glasses, and pour.
The Theory
I believe that the Margarita is really a mixed drink. Mixed drinks by the pitcher are too much for an afternoon with burgers and a sunny back porch. The lime and simple syrup give this a nice balance, and the Corona Beer adds some volume to the recipe, a little fizz, and drops the overall booziness of this recipe a little.
Enjoy!