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.


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