A classic Mexican Bulldog, made by simply dunking a Corona into a frozen Margarita, is almost perfect. But all too often the Margarita is made with an artificial mix, creating a sticky-sweet mess. Our version, on the other hand, uses only fresh ingredients. We scaled up our classic Margarita recipe for a high-quality frozen cocktail that looks like it came from a spring break beach bar, but it tastes like it was made by a Michelin-starred mixologist. While a Corona is the iconic beer of choice for a classic Mexican Bulldog, any Mexican lager will do (our favorite is Numero Uno Agave Cerveza).
2 oz tequila
.75 oz fresh lime juice, plus extra for the rim
.5 oz Cointreau
.5 oz simple syrup
.5 Cup crushed ice
- Rim a large Margarita goblet with lime juice and salt.
- Combine all other ingredients except for the beer in a blender, blend until smooth and pour into the glass. If your glass is the right size, you should still have room for the beer.
- Holding your thumb over the opening of the bottle of beer, quickly overturn the bottle into the glass, removing your thumb just before submerging it into the glass.
- Drink with a straw, ideally with a friend.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.