Among the dozens of classic cocktails out there, nothing quite says “summer” like a margarita. Take your ice-cold cocktail game to the next level by mixing up a Corona margarita. It’s outrageously refreshing and incredibly tasty. And of course, a Corona margarita is sensational with Mexican food.
It’s All About the Beer
Corona is ideal for a beer margarita, but you can get away with most crisp, lighter lagers. You don’t want anything with a strong flavor, just something that will add a cool, refreshing layer to the classic margarita.
Get Your Mix Right
Do yourself a favor and make your own sweet and sour mix. Store-bought versions can be full of unwanted additions and frankly won’t taste anywhere near as good as a homemade mix. Plus, it’s so simple to make.
How to Make Beer Margaritas
You can easily double—or triple!—the recipe.
Ingredients
- Lime slices and kosher salt
- 2 bottles (12 ounces each) Corona or other lager beer
- 1 can (12 ounces) frozen limeade concentrate, thawed
- 3/4 cup tequila
- 1/4 cup sweet and sour mix (See recipe below. You can also find it at your liquor store or on Amazon.)
- Ice cubes
- Lime slices, to garnish
For homemade sweet and sour mix:
- 1 cup sugar
- 1 cup water
- 1 cup fresh lemon juice
- 1 cup fresh lime juice
Instructions
Step 1: Mix Your Sweet & Sour
Add sugar and water to a pan and cook over medium heat until the sugar dissolves. Reduce heat and simmer for a few minutes. Take the pan off the heat and gently stir in the lemon and lime juices. Let cool completely, then bottle.
When kept in the fridge, your homemade sour mix should last about 2 weeks.
Step 2: Salt Your Glasses
Use lime slices to moisten the rims of six margarita or cocktail glasses. Pour salt onto a plate. Then dip each glass into the salt.
Pro Tip: You can substitute sugar for salt or use flavored salts to jazz things up. You can also skip this step completely if you’re watching your salt intake.
Step 3: Assemble Your Margaritas
Combine the beer, limeade concentrate, tequila and sweet and sour mix in a large pitcher. Serve in prepared glasses over ice. Garnish with fresh lime slices.
Thirsty for more? Check out our other must-try beer cocktails!
Here's What to Serve With Your Beer Margaritas
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Homemade Guacamole
Ever wondered how to make guacamole? Just whip together this delicious blend of your favorite fresh ingredients. —Joan Hallford, North Richland Hills, Texas
Taco Pinwheels
These pinwheels come together quickly when you start with leftover taco meat. They make an appealing party appetizer served with salsa, or a fun lunch option with a salad on the side. —Cindy Reams, Philipsburg, Pennsylvania
Nacho Chicken
I have been serving this Mexican chicken with Doritos casserole for years and it's a favorite of my friends and family. It's sure to disappear quickly at potlucks. —Thom Britton, Three Rivers, Michigan
Jalapeno Popper Spread
I've been told by fellow party-goers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia
Slow-Cooked Carnitas
Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. —Lisa Glogow, Aliso Viejo, California
Fresh Lime Margaritas
This basic and classic margarita recipe is easy to modify to your tastes. Try it frozen or with strawberries. —Taste of Home Test Kitchen
Mini Chimichangas
Wish your guests "Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.—Kathy Rogers, Hudson, Ohio
Mexican Fiesta Platter
This recipe proves you don't need to fuss to feed and appetizer to a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lovers dream!—Ann Nace, Perkasie, Pennsylvania
Pork Taquitos
Taquitos are a popular appetizer and these homemade ones are so much better than the frozen ones in the supermarket. If you want a little more punch to the filling, adjust the seasonings to suit your taste.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Fried Jalapenos
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
Veggie Bean Tacos
In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
Classic Tres Leches Cake
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
Pork Chile Verde
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
Grilled Guacamole
If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana
Salsa Rice
It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
Quick White Sangria
Using white wine makes my version of sangria a little lighter, yet it still has the same wonderful sweetness. Frozen fruit allows me to serve this any time of year. Nothing beats this summer sangria recipe—white wine over red, of course. —Sharon Tipton, Orlando, Florida
Flavorful Chicken Fajitas
This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
Homemade Tortillas
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, West Richland, Washington
Not-Fried Ice Cream Cake
We created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd. Plus, it’s conveniently made ahead. —Taste of Home Test Kitchen
Mini Phyllo Tacos
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
Cheesy Quesadillas
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado
Pear Ginger Mojito
A pear, flavored vodka, ginger beer and cinnamon syrup turn a traditional mojito into a seasonal refresher for fall and winter. Add a lime slice to each glass for a festive garnish. —Taste of Home Test Kitchen
No-Fuss Avocado Onion Salad
My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste incredibly amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California
Salsa Corn Cakes
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan
Chicken & Bean Chili
Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. —Theresa Baehr, Williamsburg, Michigan
Crispy Mexican Truffles
Cinnamon, cayenne, and crunch! These chocolate truffles have an unexpected hint of heat. —Shelly Bevington-Fisher, Hermiston, Oregon
Margarita Granita with Spicy Shrimp
While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! —Nancy Buchanan, Costa Mesa, California
Black Bean Tortilla Pie
I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. —Wendy Kelly, Voorheesville, New York
Chipotle Lime Corn Cobs
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California
Bloody Maria
Tequila, lime and jalapenos give the brunch classic a fresh Mexican twist.—Taste of Home Test Kitchen, Milwaukee, WIsconsin
Sweet & Smoky Salsa
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon
Garlic Beef Enchiladas
Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia
Shortcut Tres Leches Cake
My mom's favorite cake is Tres Leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
Jalapeno Chicken Wraps
These easy appetizers are always a hit at parties! Zesty strips of chicken and bits of onion sit in jalapeno halves that are wrapped in bacon and grilled. Serve them with blue cheese or ranch salad dressing for dipping. —Leslie Buenz, Tinley Park, Illinois
Pork Burritos
As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
Frozen Lemon-Berry Margaritas
I like to cool down with this absolutely fantastic frozen margarita recipe. It's slightly icy, thick and perfect for when you need a break. —Julie Hieggelke, Grayslake, Illinois
Avocado Salsa
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Chicken Tamales
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
Cinnamon-Sugar Sweet Potato Pastries
We always have leftover mashed sweet potatoes after our Thanksgiving feast. I take what’s left to make an indulgent filling for sweet potato empanadas. Convenient crescent roll dough makes this recipe easy as pie. —Sarah Vasques, Milford, New Hampshire
Cheesy Beef Taco Dip
Try this recipe for a warm, hearty snack with a bit of a kick. It's a hit with my family, and guests rave about it, too. Ideal for parties, it makes a big potful. The only "utensil" you'll need to serve it with is a brimming bowl of tortilla chips. —Carol Smith, Sanford, North Carolina
Mexican Roasted Potato Salad
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
Coquito
An all-time family favorite, this creamy, frozen coquito recipe features cream of coconut blended with cloves, cinnamon, vanilla and rum. —Evelyn Robles, Oak Creek, Wisconsin
Championship Bean Dip
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times. —Wendi Wavrin Law, Omaha, Nebraska
Smoked Salmon Quesadillas with Creamy Chipotle Sauce
These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. —Daniel Shemtob, Irvine, California
Mexican Chocolate Sugar Crisps
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Chickaritos
This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos." They've been a big hit with our whole family ever since! —Nancy Coates, Oro Valley, Arizona
Chili Tortilla Bake
A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. —Celine Weldy, Cave Creek, Arizona
Veggie Fajitas
My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas
Quick Tacos al Pastor
We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up. —Lori McLain, Denton, Texas
Basil Citrus Cocktail
Fruity, fantastic and lighter in calories! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Tropical Guacamole
Fresh pineapple stars in this fruity guacamole that sure hits the spot! Both kids and adults have enjoyed it as a poolside snack or as a satisfying appetizer at a summer barbecue. —Sarah White, Salt Lake City, Utah
Guava Coconut Rum Cocktail
My beverage is so sensational it's like a taste of the tropics in a glass. The guava adds a touch of sweetness to this coconut drink. —Melanie Milhorat, New York, New York
Dulce de Leche Cheesecake
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
Smoky Chicken Nachos
What's game day without can't-stop-munching nachos? Featuring layers of crunchy tortilla chips, black beans and a creamy, smoky chicken mixture, this appetizer will disappear before the second quarter. —Whitney Smith, Winterhen, Florida
Salsa Verde Chicken Casserole
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in only half an hour! —Janet McCormick, Proctorville, Ohio
Refreshing Beer Margaritas
I'm always surprised when people say they didn't know this drink existed. It's a really refreshing cocktail, and it's easy to double or triple the recipe. —Arianne Barnett, Kansas City, Missouri
Chunky Mango Guacamole
When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance. Add avocado just before serving. —Diana Nienberg, McComb, Ohio
Grilled Street Corn
Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas
Horchata
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
Jalapeno Popper Corn Cupcakes
Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but we guarantee the treats are sure to please! —Tina Bellows, Racine, Wisconsin
Beefy Taco Dip
This taco dip is actually a combination of several different recipes I received from friends. I just experimented until I came up with my favorite. It's always a hit, no matter where I take it. —Faye Parker, Bedford, Nova Scotia
Smothered Burritos
My brother-in-law teased that I only knew how to make five things using ground beef. I proved him wrong with my inventive spicy burritos. —Kim Kenyon, Greenwood, Missouri
Spicy Refried Beans
Need a quick appetizer? All you need is a can of refried beans, jalapeno pepper, seasonings and cheese. Serve with tortilla chips on the side for scooping. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Huevos Diablos
You'll think these eggs really do have a bit of devil's heat in them. For a milder version, remove the ribs and seeds from the jalapeno. —Linda Ross, Williamsport, Pennsylvania
Peachy Keen Daiquiris
You won’t mind breaking out the blender for these frosty fruit drinks—they’re a breeze to whip up. If you don't have fresh, use frozen peaches. A dash of grenadine gives the golden daiquire a blush of red.—Joan Antonen, Arlington, South Dakota
Tater Tot-chos
Playing with food is loads of fun when you have Tater Tots and taco toppings. Let kids build their own for smiles all around. —Eleanor Mielke, Mitchell, South Dakota
Pastelitos De Boda
In Mexico, these rich cookies are called "Little Wedding Cakes" and usually are served with hot chocolate. Since moving here close to Mexico from the Midwest, I've enjoyed trying authentic recipes—they're a sharp departure from the Iowa favorites I grew up with! I love introducing these to relatives and friends! —Terri Lins, San Diego, California
Spicy Chunky Salsa
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Spicy Apricot Sangria
This sweet-tart fruit punch is scented with cinnamon, allspice and cloves, which makes it a fantastic beverage for winter and fall. If you like use, 1 medium red-skinned apple and 1 medium green-skinned apple for even more color.—Tina Bellows, Racine, Wisconsin
Baked Chicken Nachos
This chicken nachos recipe is delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband likes this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois
Pineapple Colada Shake
This frothy, refreshing coconut and pineapple shake is sinfully delicious! Cool and creamy, it just begs to be your poolside companion. —Melissa Jelinek, Menomonee Falls, Wisconsin
Mexican Chicken Wings
I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. —Barbara McConaughey, Houlton, Wisconsin