Beergarita Food

FROZEN BEERGARITAS

Steps:

• Stir together the tequila, lime juice, orange juice and sugar until the sugar dissolves. Pour the mixture into a baking dish and freeze until hard, about 5 hours. Scrape the mixture with a fork to break it into small ice crystals.
• Spread 2 tablespoons salt on a small plate. Moisten the rims of 4 large martini glasses with a lime wedge and invert onto the salt. Distribute the frozen margarita among the glasses, and then top each with half a beer. Garnish with a lime wedge and serve.

BEST BEER MARGARITA

Steps:

• Pour the limeade, tequila, Seven-Up, water and beer into a large glass pitcher; stir with a long-handled spoon until completely blended and the frozen limeade has completely melted.
• Add in lots of ice.
• Adjust with extra water if the mixture is too sweet.
• Serve each glass with a lime wedge on the end.

EASY BEERGARITAS

Steps:

• Combine beer, tequila, and limeade in a pitcher. Mix well.
• Run a lime around the rim of a short glass.
• Dip glass in salt.
• Fill glasses with crushed ice.
• Serve Beergaritas over ice, garnished with a lime slice. Enjoy!

BEERGARITA

Steps:

• Pour beers into a large pitcher. Add limeade; stir to combine. Use limeade can to measure out tequila; pour into pitcher and stir to combine. Serve over ice.

BEER MARGARITAS

Steps:

• Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

BEERGARITA

Steps:

• Add the tequila, agave and lime juice to a cocktail shaker with ice and shake vigorously. Add the beer, then strain into a goblet filled with ice. Garnish with a lime wedge and serve.

SUNKISSED BEERGARITA

Steps:

• Mix together tequila, lime juice, triple sec, and crushed ice in a cocktail shaker and shake well.
• Strain mixture into a salt-rimmed beer mug.
• Fill careully with cold draft beer and 7-Up and stir gently.
• Garnish mug with a lime wedge and serve.

BEERGARITA CHICKEN TACOS

Steps:

• Combine the first 11 ingredients in a 3- or 4-qt. slow cooker; top with chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours., Remove chicken; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

BEERGARITA

Steps:

• Mix together the salt, sugar and lime zest in a shallow dish. Rub the rims of your margarita glasses with a lime half and dip into the salt mixture. Fill the glasses with ice and set aside.
• Add ice to a large cocktail shaker and add the lime juice. Add the tequila, orange liqueur and agave nectar and shake vigorously until thoroughly chilled. Pour into the ice-filled margarita glasses. Top each glass off with beer.

MARGARITA PUNCH

Steps:

• Stir together the first 4 ingredients; add tequila and stir well.
• Add 7-up or Sprite and mix well again.
• Serve in glasses over ice.
• Keep chilled.