Lunch: Bulldog Margaritas

Recipe by Candace Braun Davison We used sliced oranges, limes, kiwi and pineapple as a garnish for this fun cocktail.

Ingredients

4 c. ice
2/3 c. lime juice
1 c. tequila
1/4 c. Cointreau or other orange liqueur
4 tbsp. sugar
Coarse salt, for rim
Coronitas (1 per maragarita, 7 ounces each)
Skewers topped with sliced citrus, for garnish

Instructions

Combine all ingredients in a blender, pulsing to combine.
Place salt on a shallow plate. Dip the rim of each glass in lime juice or water, then in the salt.
Fill each glass with margarita mixture. Pop the caps off of the Coronita bottles, then flip each one upside-down into the margarita glass. (A little beer will empty into the cup, but once the neck of the bottle has sunk into the frozen margarita, it will stop pouring out.)
Garnish each with a fruit skewer and serve.

Add a review for Bulldog Margaritas