If you don’t know what a CoronaRita is, I weep for you, for you have never known its life changing qualities.
To put it simply, a CoronaRita is a beer margarita or “Beergarita”, if you will. It may sound crazy, like it couldn’t work, but anyone who has had one knows differently.
The slightly sweet, carbonated flavor of the Corona pairs perfectly with the tangy, fruity margarita. Almost like a margarita punch.
With Cinco De Mayo quickly approaching, I thought it would be the ideal time to make a CoronaRita with my own Janica twist. (Perhaps I also wanted an excuse to spend a work day downing beer and tequila. No shame.)
I absolutely love blood oranges and last week I bought 6 lbs from the Farmer’s Market. It only made sense to create a Blood Orange CoronaRita.
I’ve been really itching to use lemongrass in a recipe. It’s probably my favorite smell in the entire world. I used it to flavor the simple syrup for the CoronaRita.
My grocery store carries fresh lemongrass, but if yours doesn’t, try your local Asian store. If you can’t get any, just substitute traditional simple syrup.
I hope you enjoy my Blood Orange CoronaRita with Lemongrass Simple Syrup recipe on Cino De Mayo, and any other day you need a Beergarita!
Blood Orange & Lemongrass CoronaRita Recipe
- 2 oz Lemongrass Simple Syrup (See recipe below)
- 4 oz Blood Orange Juice
- 4 oz Lime Juice
- 6 oz Tequila
- 1 oz Grand Marnier
- 4 Coronitas
- (this will make a whole bottle, feel free to cut in half if you don't want as much leftover)
- 2 Cups Water
- 2 Cups Sugar
- 4 Stalks Lemongrass
- Start by making the Lemongrass Simple Syrup. (See instructions below) Let it cool before you make the CoronaRitas.
- Place all ingredients into a cocktail shaker. Shake until thoroughly combined.
- Pour over ice. Add Coronita. (The trick here is to flip it over and shove it into the drink as fast as possible. Be quick!)
- Serve immediately.
- Chop each piece of Lemongrass into several chunks. Roll them with your knife while applying a little pressure to break them. This helps release their oils/flavor.
- Put all ingredient into a saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- Remove from heat and cool. Store in an airtight jar or bottle.