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the secret to a killer margarita


I’m obsessed with the perfect margarita. So many variations and ways to enjoy them – I don’t care if it’s blended or on the rocks, salt or no salt (just don’t give me any of that strawberry nonsense).

My sister makes the BEST margaritas around – perfectly blended with just the perfect balance of lime and tequila.If you recall back on my shrimp with garlic & beer post, I mentioned that I’d try to get the secret to her perfect margaritas out of her. She gave it up, and now I’m sharing it with you – and it’s so easy I can’t believe it.

She adds beer!

Just a few splashes – about a quarter cup to a pitcher – but it really cuts down on the tartness and makes it much more smooth and drinkable. And don’t worry, there’s no beer taste at all. This certainly isn’t a new revelation – the “beerita” has been around for some time – but her version is the perfect blend.

And if you really want to go over the top, here’s an easy tip from me: Grate the zest of a lime into your salt and mix it up. It makes a gorgeous presentation around the rim of your glasses and adds a nice lime flavor to the salt.

And I just have to give a shout-out here to my twitter friend @ImEveryKurtlan who inspired this post by asking for a good margarita recipe. :-)

Have a great week! xoxo


The Perfect Margarita

  • 1 (6 ounce) can frozen limeade concentrate
  • 6 fluid ounces tequila
  • 2 fluid ounces triple sec
  • juice and zest of one lime
  • 1/4 cup of beer (a light beer, nothing dark)
  • ice
  • kosher salt
  • grand marnier (optional)

Pour kosher salt onto small plate and mix with lime zest. Wet rims of glasses and dip rims into salt mixture.

Fill blender with crushed ice. Pour in limeade concentrate, tequila, triple sec, lime juice and beer. Blend until smooth. Pour into margarita glasses, drizzle a small amount of grand marnier on top (a “float”), if desired.


Kristy Bernardo
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