Recipe: Margaritas Made with Beer

Margarita purists may need to sit down and take a few deep breaths before reading this post.

We know, this is an unconventional recipe for margaritas. But we promise it's good — and, it turns out, the idea is not really that uncommon.

Epicurious and Rachael Ray both have recipes for margaritas made with beer, and ours is very similar — a mixture of tequila, beer, and frozen limeade. We refer to these as Markaritas, named after the friend who created them.

We like them because they are so, so easy to mix up, and don't require us to squeeze dozens of limes. Also, we're more likely to have extra beer on hand than triple sec. The beer cuts the sweetness of the limeade, and yet the finished product doesn't taste like beer at all. It tastes like a margarita. Enjoy!

Margaritas Made with Beer
serves 4

6 ounces frozen limeade, undiluted
6 ounces tequila
6 ounces light beer
ice

See? We told you it was easy. Combine limeade, tequila, and beer in a blender, fill with ice, and blend until smooth.

(Thanks, Mark and Renee!)

(Images: Elizabeth Passarella)

Comments (10)

Oh no! For people who really don't like beer--like me--these do totally taste like beer. Had them last weekend not knowing what they were, & it was so bad...for me, though; others seemed to think they were fine.

Beergaritas!!! We used to drink these in college all the time.

I was taught years ago to always put a little beer in margaritas, it cuts the sour and makes it so much better.

We, too, drank beery margaritas in college. Corona Light works very well. Fizzy and delicious!

I think these are somewhat bastardized versions of Micheladas which are extremely popular in Mexico City. Beer, Lime Juice, and Hot Sauce mixed together...there are countless of variations on a Michelada...this maragarita recipe seems to be inspired by that drink....I'm totally trying it!

I thinks it's a soured-up version of a Michelada as well. I think many American palates don't quite know what to do with drinks that aren't boldly flavored. A Michelada has subtle sourness, a little spice, a little salt but it still tastes like a beer. This version takes it from a seasoned beer drink to a cocktail. Another example would be a Mojito. Believe it or not, I've known several people who do not like Mojitos. But if they are juiced up and sweetened, they like them.

My wife made us margaritas last night with jalapeno jelly cubes in them. I was very impressed with the results.

Due to the blue laws in MN, many bars and restaurants do not have liquor liscenses, only beer and wine (or maybe this is common?). So things like this are sort of common. Also, bloody marys made with sake and other drinks made with wine. It is how you adapt.

oh please tell me more about these jalapeno jelly cubes!

These are nothing like a michelda... michis are more beer than anything else and unsweet.... these don't even taste like beer it is more about the margarita than the beer. Sorry I am a huge michelada drinker.

Beergaritas RULE. We use the Amy Sedaris "Long Neck Rita" recipe: dump in one canister of frozen limeade, then use the same canister to measure the rest. Half a canister of tequila, a quarter-canister of triple sec, blend, then dump in a bottle of Corona Light. Blend again. Serve as is or over ice. It's a delicious, easy sipper (she says they make you feel mellow, "like a quaalude"--I can't vouch for the quaalude part, but they are relaxing).