It’s here: The frothier, maltier cousin of the margarita that’s made for cold weather. This Beergarita is made with fresh blood orange juice, ice cold beer, and tequila and is just the thing to go with all those cozy foods of winter.
Permission To Lighten Up
Depending on how you look at it (and what kind of beer you use) the beer margarita can be considered a lighter, or at least less alcoholic, version of the classic margarita. There is still tequila, but the majority of this refreshing sipper is light and frothy beer and when combined with fresh-squeezed blood orange juice it feels like a bubbly vacation from the more powerful all tequila drink.
What is a Beergarita?
A Beergarita takes all the citrusy, tequila components of a typical margarita recipe and tops it all off with your favorite beer. Now depending on your tastes you can use a lighter, pale lager for your beergarita recipe but my favorite is the darker, craft brews like Bocanegra’s Dunkelweizen.
The more malty flavors of a darker beer match the flavor profile of the sweet blood orange juice and aged añejo tequila, in my opinion, perfectly.
Some Thoughts on what to Serve With a Beer Margarita
Much to my 8-year-old son’s disappointment, we don’t watch a lot of sports in this house. But the Super Bowl is our one exception and I can’t think of any better cocktail to sip during the game than this Beer Margarita Recipe. Here are a few things I think would go GREAT with it:
- Slow Cooker Chicken Tacos
- Hot Dog with Tomatillo-Pineapple Pickle Relish
- Chicken Milanesa Sandwiches
- This Chiles en Nogada Mexican Tacos Recipe
How To Make It Fancy
Should a Beergarita Recipe be fancy? Why the heck not? We already spent a fortune on those sweet, ripe blood oranges so we might as well go all the way, right? To really feel classy with this beer cocktail you need to add a brûléed blood orange slice as a garnish. Here’s how:
- Thickish blood orange slices
- granulated sugar
- mini kitchen blow torch
Lay the orange slices on a baking sheet. Sprinkle one side generously with sugar, then caramelize the sugar by swiping the tip of the flame of the torch back and forth over each slice until they are bubbly and golden. Let cool and garnish away.