Summer’s winding down, you are out with the gang, and someone dares you to get a crazy Margarita cocktail with an upside down bottle of Corona sticking out of it. What? I love a great frozen margarita, not such a fan of Corona, but hey, i’m not scared!! Bring it on. The Beer Rita. After I had one, I decided to come home and recreate the upside phenomenon. So I had to do a little searching for the tiny Coronitas (7 ounce bottles of Corona). I found them at my local Kroger. They are essential in making this cocktail because the large bottle will not balance in the margarita glass.
I did a little research to see where this cocktail began and it is not surprising that the only history I could find involved a dive bar called Cabo Cantina’s located in Southern California. The drink started as a joke, but quickly caught on in the bar industry as a specialty drink. It has stuck around and is now a staple on many margarita menus throughout the Southwest. Here is my version made with my favorite Frozen Margarita recipe adapted from “The Tipsy Texan”. ~~Kay
Frozen Margaritas
- 2 ounces 100% agave tequila
- 2 ounces orange liqueur
- 2 1/2 ounces fresh squeezed lime juice
- 1 ounce simple syrup
- 1 – 7 ounces bottle of Corona (Coronita)
- Coarse Salt for the rimming
- Lime Wedge for Garnish
Place tequila, orange liqueur, lime juice and simple syrup in a blender. Add ice and blend to the desired texture. I like mine fluffy and soft, so I blend long enough to get the ice to that snow cone texture.
Salt the rim of the margarita glass ( you must use a heavy duty glass deep enough to accommodate the Coronita. I got the one pictured at my local Spec’s. Once you have your frozen mixture done, fill the glass about 3/4 full and quickly turn the Coronita upside down into the glass. If done correctly it will form a suction that will keep the majority of the beer in the bottle and release it slowly as you drink the margarita.
Thanks for reading! Enjoy the last days of summer. I’m looking forward to fall and some lovely cocktails.
