Smoky Chili Beer Margarita

Total Time:
15 min
15 min

Two 9-ounce servings

  • 2 limes
  • 1/2 teaspoon dehydrated lemon peel, optional
  • Kosher salt1 teaspoon granulated sugar
  • 1 fresh Fresno chile, thinly sliced into rounds
  • 2 ounces (4 tablespoons) tequila
  • 1/2 cup club soda
  • 2 dashes of cayenne pepper
  • 4 small drops liquid smoke
  • One 12-ounce bottle Mexican beer
  • 1 Persian or kirby cucumber, quartered lengthwise
  • Cut 1 lime into wedges. Squeeze the juice from the second lime and set aside.

  • Mix the dehydrated lemon peel if using with 1 tablespoon salt in a small shallow bowl and set aside.

  • Wipe the rims of 2 glasses with a lime wedge to moisten. Dip the rim of each glass into the lemon-salt mixture to evenly coat.

  • Place 1/2 teaspoon sugar in each glass. Add 5 slices Fresno chile to each glass. Using the end of a wooden spoon, muddle the sugar and chile together.

  • Fill each glass with ice. Pour 1 ounce (2 tablespoons) of tequila into each glass. Top each with 1/4 cup club soda, 1 tablespoon lime juice, a dash of cayenne pepper and 2 small drops of liquid smoke. Stir gently to combine.

  • Top each glass with 1/2 bottle of beer. Garnish each with 1 cucumber spear and 1 lime wedge. Reserve remaining cucumber and lime for another use. Serve immediately.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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