6-6-6: a sinfully easy margarita

Chowhound’s “perfect margarita” is a 3-2-1 ratio of tequila, lime juice and Cointreau. And it specifies—no surprise—straightjacket restrictions on quality (100% agave tequila, freshly squeezed lime juice, and Cointreau only. Don’t think you can get away with Triple Sec). This, of course, prompted an exhausting debate on the website’s discussion board about proper ratios and that very important secret ingredient that will give your friends ‘rita envy. (Blue Curacao in one case, El Presidente brandy in another, simple syrup in a third.)

That’s way too much work.

Recently, my good pal, author Sara Bongiorni and her husband Kevin, served me a doofus-proof margarita. It might incite the wrath of purists, but it’s sinfully easy and is, incidentally, the formula used by three different San Diego bartenders. Ten years ago, an industrious pal of Sara’s asked these mixologists how to make the perfect margarita and, independently, they coughed up the same advice. The recipe is fabulous, not to mention easy and less expensive.

Cheers!

6 oz Tequila (No special kind.)

6 oz (half a can) beer (Yes, beer. We used Corona.)

6 oz (half a large can) frozen limeade (Not margarita mix.)

Pour contents in a blender, then fill with ice. Blend and pour into margarita glasses rimmed with salt if you like.