Beer Margaritas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (46)

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Total Reviews: 46

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  • on February 12, 2012

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    Drink is really good and a little different...nice change of pace from usual margaritas. Used more limemade than recipe called for because I like it a little sweeter.

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  • on October 23, 2011

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    Everyone loved it! I just multiplied everything and made a large pitcher of it to make it easier for serving. It's really refreshing. Used Blue Moon because that's what my boyfriend bought =

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  • on July 16, 2010

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    A friend shared this recipe years ago and we LOVE them! Use coronas. Mmm.

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  • on August 01, 2009

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    Just testing this out for my bday in a couple of weeks. I like mine a little sweeter so I will use a touch more limeade. But this is a keeper and very easy. I used the Dos Equis Lager keeping with the south-of-the-border theme. Just seemed right. Very tasty. Will definately be a hit.

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  • on June 05, 2009

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    I put off making these because, frankly, I thought they sounded, well, not good. Surprise! Easy to make, refreshing and delicious. Make extra - you'll need them. And if you do have leftovers, they'll keep overnight, covered, in the fridge - not quite as wonderful as fresh, but still good. Great barbeque beverage.

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  • on January 06, 2009

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    I have been making these for years and people always beg me to make them. They're always a huge hit and the first to disappear!

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  • on November 12, 2008

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    It's not a margarita, it's a beer margarita. If everything is cold they are really yummy. We use Bud Light, haven't tried other beers.

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  • on August 08, 2008

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    I love these beer margaritas! I used corona beer and jose cuervo tequila. They are so refreshing for summer!

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  • on April 05, 2008

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    Very good and very stong, taste much like a margarita. I will make them agian. Thanks.

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  • on August 26, 2007

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    This is an ultimate crowd-pleaser. Serve this at any casual get-together, and everyone's happy. It really gets the party started, and everyone always likes it. I've been using this recipe for at least two years. It's a snap to make it too. Thanks Sandra, this one's a keeper.

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