Fresh-Lime Beer Margarita Pitcher

By Sprig Originals ✓ · cooked up in Sprig

The cantina-patio classic, rebuilt with real limes instead of a can of frozen concentrate: blanco tequila, fresh lime and orange juice, a splash of orange liqueur, and a cold Mexican lager poured in last so it stays lively. It makes a full pitcher in about ten minutes, tastes bright rather than syrupy, and gets a chili-lime salt rim that keeps every sip interesting.

Ingredients

• 2 tablespoons kosher salt
• 1 teaspoon chili-lime seasoning (such as Tajín) or 1/2 tsp ancho chile powder
• 1/2 teaspoon finely grated lime zest
• 1 wedge lime, for wetting the glass rims

• 1 cup fresh lime juice (from about 8 to 10 limes)
• 1/2 cup fresh orange juice
• 1/3 cup light agave nectar
• 1/4 teaspoon fine sea salt
• 1 1/4 cups blanco tequila (100% agave)
• 1/3 cup orange liqueur, such as triple sec or Cointreau

• 2 bottles (12 oz each) Mexican-style lager, very cold
• ice cubes, for serving
• 2 limes, cut into wheels or wedges, for garnish
• 1 orange, cut into half-moons, for garnish (optional)

Instructions

1. Make the rim salt: on a small plate, stir together the kosher salt, chili-lime seasoning, and lime zest, rubbing the zest into the salt with your fingertips until it smells sharply citrusy. Spread it in an even layer about 4 inches wide.
2. Rim the glasses: run a cut lime wedge around the outer edge of six 12- to 16-ounce glasses, then roll the outside of each rim through the salt at a 45-degree angle so the salt stays on the outside and doesn't fall into the drink. Set the glasses aside; refrigerate or freeze them for 10 minutes if you have time.
3. Build the lime base: in a 2-quart pitcher, whisk the lime juice, orange juice, agave nectar, and fine sea salt until the agave fully dissolves, about 30 seconds. Taste — it should be aggressively tart and just barely sweet, since the beer will thin it out.
4. Stir in the tequila and orange liqueur. Chill the base in the refrigerator for at least 20 minutes, or up to 8 hours ahead. Do not add the beer yet.
5. When you're ready to serve, fill the rimmed glasses with ice. Tilt the pitcher and pour in the cold lager slowly down the inside wall to keep the foam under control, then stir once, gently, with a long spoon — two or three passes only, so the beer keeps its carbonation.
6. Pour immediately into the ice-filled glasses, dividing the foam evenly, and garnish each with a lime wheel and an orange half-moon. Serve right away, while it's still fizzing.

Chef's tips

Nutrition (per serving, estimated)

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